Strangely enough, this started out tasting like a Burgundian Chardonnay from the Macon region. And that's not a bad thing. Full bodied for a white Pinot, laden but not overpowered with French oak, and showed Meyer lemon, pear and baked apple. As it opened up, it lightened up and was much more crisp than the first tasting. I paired this with grilled chicken-apple sausages, roasted butter potatoes and garlic spears, which worked well, but I think this would pair really nicely with some fried oysters.