Toad Hollow Francine’s Selection Unoaked Chardonnay (Mendocino County) 2013: Light gold color; green apple, lemon, melon, pinch of peach and pineapple
on the nose and palate. Maintains Toad Hollow tradition of crispness and bright acidity (3.24 pH) combined with some creaminess, rich mouthfeel, and mid-palate density thanks to full malolactic fermentation and eight months on the lees. Dry, pair with summer salads, light fish, poultry, cheese. Toad Hollow makes wines with a sense of humor and style (enjoy the labels), and they price product so most can enjoy. This is their 21st year making unoaked chard; back when they started most made stuff that was an oak lumberyard slathered in butter, maybe OK for sipping (maybe…) but not for pairing with food and generated the ABC—Anything But Chardonnay—movement. Toad Hollow, on the other hand, was into stainless steel when stainless steel wasn’t cool; bravo for their courage, foresight, and approachable wine. That said, when you decide to eschew wood and butter wine makeup, you put it all on the quality of the grapes and decisions such as malo fermentation and lying on the lees. Toad Hollow goes all-in with malo and lees. It is clearly worth a taste. $14 