Friday, January 17, 2014

2009 Freestone chardonnay

warm buttered bread
vanilla-soaked apples
caramel and toast and a squirt of --
lime juice?

Maybe the lime juice is a bit of a stretch. (Too much thinking about pisco sours and gin rickeys, perhaps.) But today's Freestone is, again, exactly what you want in a California chardonnay. The tasting notes which the kind people at the winery included in the box of samples explain all: "100% estate grown chardonnay, malolactic fermentation 100% complete." In other words, all the zippy malic acids in the wine were permitted to be transformed into creamier lactic acids, by the nice bacteria which do that sort of thing for a living. And everything wrapped up in a vanilla-butter oak barrel for 15 months.

If you are looking for a traditional French chardonnay with all its scorching lemony acids and its nobly aloof ten-year age-ability, if you are looking for a Puligny to be puzzled over, then Freestone will not be for you. At least, not right this minute. But if you want a by-gad-delicious glass of wine to accompany a special roast chicken or maybe a big grilled salmon this weekend, consider treating yourself.

Image from

And we do mean treat: its suggested retail price is about $55. 


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