Curran Creek is a label from the powerhouse wine company, O'Neill Vintners. They are more than willing to take the time and effort to make a classic wine they can offer at a fabulous price. In order to do that, the grapes must be planted in suitable areas. The vinification has to be slower and more deliberate to extract as much flavor as possible. It costs more and takes longer, but it's worth it.
Nobody understands these idiosyncrasies better than O'Neill, located in Parlier, California near Fresno State. That is also rather fortuitous because more American winemakers graduated from Fresno State than any other college in California, even UC Davis. Many oenology students even train at O'Neill making it a win win situation, especially for us. They consider their Curran Creek line as their premium label. It's the name they use for their best wines. After picking and fermenting the grapes, they wait until the wine is finished and then choose the best lots for Curran Creek. It certainly shows here.
The beauty of this selection is that it is a statement of what O'Neill thinks great Chardonnay should taste like. It just also happens to coincide with what we think great Chardonnay should taste like. One of those tastes is a balance of oak, not an overabundance. That's certainly the case here as the lovely Asian pear, green apple, and guava notes are expanded upon by the vanilla and spice and a touch of oak. Serving with chicken paprikash or sea bass would be sublime.