Recipes



2004 Chardonnay – Salmon, Potato and Herb Gratin

2004 Chardonnay – This chardonnay was barrel-fermented, but not barrel-aged, resulting in a full bodied, bright, acidic white wine. It pairs well with soups, salads and seafood. Salmon, Potato and Herb Gratin This dish can be presented in many ways. You can fill mini tart shells to serve as appetizers, individual ramekins to serve as an… Read More »

2003 Merlot – Spanish Paella with a Gremolata Aioli

2003 Merlot – The 2003 Merlot was picked at peak ripeness and fermented dry. It was then barrel aged for 18 months and then blended with 10% Cabernet Franc. It has beautiful notes of cherry and plum balanced by a rich mouth feel and good acidity. Spanish Paella with a Gremolata Aioli 1 medium sized onion… Read More »