94 Points James Suckling
Beautifully layered and slightly rich yet well balanced. A luxurious but fresh-tasting wine that leads with toasted almonds and brown butter, then crisp apples and Bosc pears. Winemaker Kristy Melton goes for a middle ground between ripeness and nervy austerity, so this wine reaches a deft balance. Full-bodied. Drink or hold.
93 Points Robert Parker's Wine Advocate
A fine value for Napa Cahrdonnay, Freemark Abbey's 2023 Chardonnay was barrel fermented in 44% new French oak. Lovely cinnamon and nutmeg notes join a hint of pineapple custard, lime and just a bit of peach on the nose, while the full-bodied palate is rather broad and expansive but not over the top, with a bright, zesty lime-like finish. Around half the blend comes from an old-vine site in eastern Napa (planted 1978), with the balance from Coombsville and Carneros.
92 Points Decanter
Winemaker Kristy Melton discovered a Chardonnay block in eastern Napa Valley, planted to Clone 4 in 1978. Known for producing large clusters that retain high natural acidity, Melton notes that this clone develops more nuanced, elegant flavors as the vines age. This site contributes approximately 50% of the vintage, with additional fruit sourced from Huichica Creek in the Carneros AVA. Fermentation is conducted primarily in barrel, and the wine is aged for nine months in 44% new French oak. Aromatically generous, it opens with sweet baking spice, toasty oak, and rich citrus fruit layered with honeyed white flowers. On the palate, the wine surprises with more tension than expected, balancing plush, silky fruit with notes of candied ginger and lifted florals that carry through to an enduring, spicy, and fragrant finish. It’s a natural with roast chicken and mashed potatoes.
Winemaker Notes
Chardonnay thrives in the cool climates of their vineyard sites near the bay. This terroir creates a wine with aromas of Honeycrisp apple, brioche, white flowers, and Meyer lemon zest. The palate is a playful balance of rich and creamy textures with vibrant acidity. Flavors of Anjou pear, tropical fruits, hazelnut, vanilla, and oak spices round out its appeal; making it suited to enjoy on its own or pair well with a wide range of dishes.
