The 2005 Freakout is a wine inspired by the exotic white wine blends
from the Friuli region of Northeastern Italy. The fruit for the 2005 Freakout is a blend of Pinot
Grigio, Chardonnay, Tocai Friulano and Sauvignon Blanc. The grapes were sourced from top locations, including the Luna Vineyards
Estate, and Elsa's Vineyard in Napa Valley. The grapes were chosen
for their diverse flavor characteristics and varying acid structure, with
the intention to create an exquisite blend.
The nose on the 2005 Freakout reveals a layer of minerals, with intense floral
notes floating above it. Swirl the glass, and other aromas arise: toasted pecans, almonds, and pine nuts
surround the floral notes, creating a complex but precise bouquet. The wine is big in the mouth from
the ripe, smooth tannins of the skin fermentation, reminiscent of the creamy texture of panna cotta.
The flavors recall baked goods more than fruit, yet the wine still preserves excellent acidity. The midpalate
suggests kiwi and super-ripe pineapple. The finish is persistent, showing off the minerality and
well-defined acidity of the wine.
"(32% Sauvignon Blanc, 29% Chardonnay, 29% Pinot Grigio and 10% Tocai Friulano; the Sauvignon and Tocai are fermented with their skins and punched down like red wine) Medium gold. Rather oily aromas of orange, hay, nutmeg and floral oils. Rich, broad and spicy but maintains lovely penetration and cut. Gives an impression of sweet soft citrus fruit but this is definitely dry, at less than two grams r.s. per liter. Brisk acids and firm minerality extend the finish and give this wine considerable sex appeal. A very successful blend. Winemaker Mike Drash, who describes this wine as 'less oxidative and Gravner-like in '05,' suggests pairing it with light fish and shellfish preparations done with cilantro or lime. Incidentally, there will be some Ribolla Gialla in the blend in 2006."
Stephen Tanzer's International Wine Cellar