 | | | Consumer Reviews
 | | ENOLOGIX's 100-POINT WINEMAKING RATINGS
Read our "consumers'" reviews of ideas and supplies being recommended or sold to California winemakers below. Reviews are comprised of both a numeric score between 50 and 100 points and written reviews by our users. No guarantee is made as to the accuracy or reliability of the information (please see our Copyright).
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| | Reviewed By
sbeck , Winemaker
Review Date
02/09/09
Rating
Liked
(top) | | Fr. Freres Allier is better for the Central Coast wines aroma attributes.
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| | | | This Central Coast winemaker has moved to using fewer Francois Freres barrels for Syrah and blends of Cabernet Sauvignon and Syrah. This is the a barrel to use at rates of more than 25% for Central Coast flagship wines.
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| | | | These are not the same barrel as a decade ago when they were the number one barrel for Pinot Noir. Use with Cabernet Sauvignon successful south of San Francisco, but poor results in Napa and Sonoma in my opinion.
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| | | | I have been a big fan of these barrels over the years, but the attributes it produces are different than 10 years ago. This barrel produces less campfire attributes than in the past, and in many ways is no longer strong and unique. I have lowered my opinion of the barrel, but still use it.
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| | Reviewed By
Webmaster , Consultant
Review Date
10/17/05
Rating
Disliked
(top) | | We worked with a Central Coast producer making Meritage wines in the Paso Robles area from Cabernet Sauvignon and Syrah. These barrels did NOT work. In fact the attributes made for a defect in the aromatics if Bordeaux or Napa Valley wines are the benchmarks by which to judge aromatics.
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| | Reviewed By
globaleye , Winemaker
Review Date
06/04/05
Rating
Mixed
(top) | | very nice on the palate with reds,but very green in the fore with whites. Also tend to leak alot.
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| | | | New Fr. Freres are add a campfire character to wines, and Central Coast reds cannot be aged in 100% Freres to score with the connoisseurs or critics. They allow herbal tones through. I do like up to 10% Freres, even in Cabernet in the Central Coast if you want to add a tarry attribute.
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| | Reviewed By
macrostie , Winemaker
Review Date
05/02/03
Rating
Liked
(top) | | This is the benchmark barrel for Macrostie Pinot Noir and Chardonnay where we typically use 40% new wood on Pinot Noir. Try the wines.
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| | Reviewed By
lancaster , Winemaker
Review Date
02/26/03
Rating
Mixed
(top) | | For Sonoma County Cabernet Sauvignon, 2001 vintage, the medium toast barrels are easy to spot. I question whether they give too much char flavor. The jury is still out at our winery.
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| | Reviewed By
kirkland , Winemaker
Review Date
01/16/03
Rating
Liked
(top) | | I used to make Chardonnay with 100% Fr. Freres (Folieadeux). I am using these for Pinot Noir, they do not taste as good after 60 days as after 160 days. Good Barrels! I am familiar with these barrels.
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| | | | These are one of the four barrel manufacturers we use for Central Coast Pinot Noir
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| | | | These barrels are routinely tested in my cellar and the result is always the same, the barrels give me a simple smoke attribute which dominates my Santa Cruz Mountain Pinot Noir wines. A better barrel is Remond Allier new to 1-year old.
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| | | | Amazingly I just got done tasting these barrels with a Sonoma Syrah, they worked almost as well as with Pinot Noir wines a varietal with which they excell. Anyway, upward and onward with Franois Freres. Who owns this company now, did I hear an Australian Company?
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| | Reviewed By
winesnob , Other
Review Date
03/22/02
Rating
Mixed
(top) | | for the most part i like these barrels
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| | Reviewed By
Phil Steinschriber , Winemaker
Review Date
03/19/02
Rating
Disliked
(top) | | It is not a traditional Cabernet Sauvignon barrel as far as we know, many many years ago we tried it without much recollection.
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| | | | The smokiness of these works wonderfully for Pinot.
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