Chardonnay is the most planted and most widely consumed wine (red or white) in the U.S. It has become as American as the proverbial apple pie. Chardonnay’s diversity means it can be light and crisp like stainless steel versions, the big oak and butter bomb, a late harvest iteration, to Champagnes and sparklers of the highest order. Napa’s Frank Family Chardonnay has always been a very consistent wine – even with slight weather variations, as any proper wine would reflect. It offers a centrist approach to Chardonnay: light and crisp but with nuances of oak and butter. The wine presents lemony yogurt, quince, kiwi, baked pear, and honeydew melon notes. The velvety texture comes from the partial barrel fermentation – fermented in approximately one-third new French oak barrels, one third once-used, and one third twice-used barrels for nine months, creating a rich mouth feel. The acidity in the background is impressive in that you don’t really notice it at first, however the medium finish surprises with its freshness and crispness.
Score: 91 Points
Pair It With: Panko breaded veal cutlets with brown butter and capers; Pan seared scallops with garlic and fresh thyme; Fusilli with spinach, mushrooms and Asiago cheese.