92 points Joe Czerwinski (Wine Advocate): "Freemark Abbey's 2020 Chardonnay blends fruit from Carneros, Coombsville (and vicinity) and Howell Mountain. Roughly three-fourths goes through fermentation in barrels, with 30% to 40% new oak (all French, all 228 liters). Subtle toast and butter notes accent ripe melon and peach on the nose, while the medium to full-bodied palate is plump and slightly oily, then clean and mouthwatering on the finish, adding hints of grapefruit and green apple. Drink: 2022-2025. (May 2022)"
91 points Decanter: "Prior to 2018, the Chardonnay never underwent malolactic fermentation, but winemaker Kristy Melton introduced the technique to add roundness. The result in 2020 is a lovely wine with a bright nose of citrus kissed by oak. Melton has also upped the percentage of new oak, from between 15%-25% to 40%-45%, and it is evident (though not overpowering) in splashes of coconut and crème brûlée. Fresh lime and rich tropical fruit underscore a saline mid-palate and sweet oak spices round out the finish. Drinking Window: 2022-2025. (May 2022)"