Bacchus is the value label of David Gordon, the longtime wine director at New York’s Tribeca Grill, a man who has spent decades running one of the country’s deepest cellars and knows exactly what a crowd-pleasing Chardonnay should cost. This is California Chardonnay done the classic way: mostly stainless steel with just a splash of barrel for texture, so the fruit stays fresh and the oak stays out of the way. Sourced from Central Coast fruit and made to overdeliver, it’s the bottle you buy by the case for weeknights and gatherings. No sticker shock, no apology.