Winemaker Notes
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
92 Points
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of red wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. California wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce red wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon, Rosé and Zinfandel. The Central Coast has carved out a niche with Rhône Blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California wine has to offer, any wine lover will find something to get excited about here.