Pale gold color; pear, golden apple, green apple, peach, pineapple, lemon zest, honey, white flowers, minerality on the nose and palate.
Dry-off dry; minimal tannins; bright acidity. Medium body. Tasty, clean; emphasizes freshness and accessibility over complexity. Pure expression of California chardonnay—81% Monterey County fruit, 19% Napa County—no barrel fermentation or oak aging, no malolactic conversion. Fermented and aged in temperature-controlled stainless steel tanks. 13.5% ABV
Franciscan Estate is named for the friars who brought viticulture to California in the 18th century. The winery was founded in 1972 by two Napa Valley leaders, Justin Meyers and Raymond Duncan (of Silver Oak fame). The winery notes: “Since our first vintage in 1973, Franciscan has paved new paths in California winemaking, including leading efforts to establish the Meritage Alliance, which gives a designation (Meritage = Merit and Heritage) to California wines made with the traditional Bordeaux blend of grapes.”
In 1978 the Peter Eckes Company, a German company, purchased the operation. Justin Meyer remained the president and winemaker. In 1985 Agustín Huneeus became partner and president and introduced Magnificat, on of Napa’s first Meritage-style wines. Constellation Brands acquired Franciscan in 1999. In 2021, Constellation sold the brand to E.&J. Gallo. The brand now is positioned as a grocery store wine with wide distribution and good value for price. This chardonnay effort certainly qualifies.
Franciscan Estate Chardonnay, California 2022 is huge value for price pour with clean, vivacious, delicious chardonnay unencumbered by oak or malolactic conversion. Slight sweetness—hugs the border between dry and off-dry. Fruit forward with emphasis on freshness rather than complexity. A fun chard for everyday sipping. Consistent quality and approachability. $13-15
Pairing—Lobster with drawn butter, citrus-dressed salmon, crab cakes, shrimp scampi, seared scallops with lemon butter, oysters on the half shell, mahi-mahi topped with pineapple salsa. Roast chicken with orange sauce, grilled chicken with herbs or citrus, sweet and sour pineapple chicken, pulled pork, pork with tangy BBQ sauce. Cheese—Fresh goat cheese, humboldt fog, pennyroyal laychee; brie, triple-cream cheeses, Monterey Jack. Avoid heavily smoked or oaked flavors, very spicy dishes with aggressive seasoning, strongly aged or pungent cheese.