Awards/Ratings

Jeb Dunnuck 99 pts; Vinous 94; Robert Parker (Wine Advocate) 92+ . Multiple retailers and reviews cite these scores

Tasting Note

Marine-tinged, saline Chardonnay with green apple, white peach, lemon zest, toasted almond and brioche notes; silky texture, bright acidity and a long, zesty finish.

Food Pairing

Western: oysters, lobster, roasted chicken with herbs, creamy pasta, seared scallops, aged cheeses. Asian: miso‑glazed black cod, sushi (tuna/salmon), light tempura, pork gyoza, mild coconut‑based Thai dishes.

Production Method

Barrel‑fermented (indigenous yeasts), aged ~14 months in French oak (approximately 25–40% new), with measured bâtonnage and élevage in puncheons/barrels.

Vineyard Info

B.A. Thieriot is a family vineyard near Occidental planted after the 1988 purchase; vines were established with Warren Dutton. Senses (founded 2011 by Max Thieriot, Chris Strieter and Myles Lawrence‑Briggs) works with winemaker Thomas Rivers Brown.