Unfined/unfiltered wines do not need to be cloudy, if the work in the vineyard is done GENTLY, and the work in the cellar is done GENTLY, and the juice is pressed GENTLY and handled GENTLY, minimizing solids in the must. There are some real "rackmasters" out there in the industry, working with surgeon-like precision and care to deliver us a great tasting, high-quality, commercially clean and acceptable product. The comment about the unfiltered, hazy chardonnay being sent back is a key point - despite what Parker or anyone else says, consumers do not understand or want cloudy wine. There is a point at which it is commercially unnacceptable. Some Marcassin Chardonnays I have had looked absolutely aweful, and I believe Ms. Turley probably thinks it's the right thing to do.