Jackson Family Wines Freemark Abbey Chardonnay Napa Valley  2022

The Balanced Beauty of a Challenging Year

In 2026, the 2022 Napa Valley Chardonnay from Freemark Abbey is being hailed as a "winemaker's triumph." The 2022 vintage was a "tale of two harvests" in Napa—a smooth, cool spring followed by a record-breaking Labor Day heatwave. However, because Chardonnay is an early-ripening variety, the majority of Freemark Abbey’s white grapes were safely in the cellar before the heat spiked.

The result is a wine that possesses remarkable "tension"—that perfect tug-of-war between opulent California fruit and refreshing, cool-climate acidity.

The Terroir: Carneros & Coombsville

To achieve this balance, Freemark Abbey sources from the coolest corners of the valley:

• Carneros (approx. 60%): Provides the "solar" fruit—think ripe tropical notes and Meyer lemon.

• Coombsville (approx. 40%): The "refrigerator" of Napa. The volcanic soils and maritime fog here impart a chalky, mineral backbone and high-toned floral aromatics.

• The "Old Vine" Secret: About 50% of this vintage comes from a specific block of Clone 4 vines planted in 1978 in eastern Napa. These old vines produce smaller, more concentrated berries that retain incredible natural acidity.

🍷 Tasting Notes (The "Vibe" in 2026)

Tasted in early 2026, the wine has settled into a graceful, "creamy-yet-zippy" profile.

• The Nose: Aromatic and bright. It opens with a bouquet of Honeycrisp apple, white peach, and orange blossom. There is an underlying complexity of buttered toast and roasted hazelnuts from the barrel fermentation.

• The Palate: Textured and harmonious. The mouthfeel is famously "plump" and round (thanks to partial malolactic fermentation), but it is immediately balanced by a vibrant citrus nerve. You'll find flavors of Anjou pear, lemon curd, and a hint of vanilla bean.

• The Finish: Long and flinty. It leaves a clean impression of meyer lemon zest and a touch of saline minerality.

📋 Technical Snapshot

Best Paired With:

• The Seafood Classic: Lobster Risotto or Seared Scallops; the wine’s creamy texture and oak nuances are a natural match for rich shellfish.

• The Sunday Roast: Lemon-Thyme Roasted Chicken; the acidity in the wine cuts through the savory fat while echoing the citrus herbs.

• The Cheese: Triple-cream Brie or aged Gruyère; the wine’s "brioche" notes and weight stand up perfectly to buttery cheeses.

Pro Tip: In 2026, this is a "Goldilocks" Chardonnay—not too oaky, not too lean. To fully appreciate the hazelnut and floral aromas, don't serve it straight from a cold fridge. Let it sit out for 10 minutes to reach about 10–12°C. Using a wide-bowled glass will allow the "old vine" complexity to really shine.