Pale golden straw colored, the St. Innocent Chardonnay has a nose has pungent aromas of wet stones, pear, peach skin, dried ginger and allspice, with an almost creamy in texture. The flavours quickly coat your mouth with a rich juiciness of pear, white peach, and a rich river-stone like minerality, which blend into a persistent viscosity balanced by round acidity, slowly fading into the lingering finish and a texture that maintains its freshness throughout with a lovely brightness.
The Freedom Hill clone Chardonnays are Meursault-like: darker fruit with a stony minerality and rich textures in the mouth. Mark struggled with the specific style for Freedom Hill Chardonnay until his visit to Burgundy and Chablis in 2003. There he tasted a grand cru Chablis fermented entirely in used barrels. The St Innocent Chardonnay is now fermented in the same manner, perfectly capturing the terroir of Freedom Hill. After settling, the juice was barrel fermented with indigenous yeasts and finished with malolactic fermentation and then aged sur lees for eleven months entirely in used French oak barrels.
"Aged and fermented in neutral French oak, this luscious wine is smooth and open, with just the right touch of butter, presumably from partial malolactic fermentation. The mouthfeel is creamy and rich, like a peach cobbler, with a splash of butterscotch." – Wine Enthusiast, 91pts
"Located roughly ten miles southwest of Salem, the Freedom Hill Vineyard has gained a national reputation for producing excellent Pinot Noir and Chardonnay. This wine completed natural malolactic fermentation and was bottled in September 2016. The wine begins with aromatics reminiscent of banana, ripe pear, vanilla cream and Meyer lemon crème brûlée. The palate is lithe and dense showing flavors of peach pit, macadamia nut, brioche, heavy whipping cream, butterscotch and kumquat. The range of flavors is pretty hard to resist, as the minerality leads to the long, creamy finish. Best 2017 - 2025." – International Wine Report, 93pts