Winemaker Recipes & Updates – White Shipment February 2019

//Winemaker Recipes & Updates – White Shipment February 2019

Winemaker Recipes & Updates – White Shipment February 2019

Here at Michel-Schlumberger, the rains have been soaking into the vineyard soil and filling our vineyard’s reservoir.  Our dormant vines are in the process of being pruned to prepare them for another excellent vintage in 2019.

In the cellar, fermentations have now finished for all the 2018 wines, and they are aging gracefully in barrel or tank. Already some excellent flavors are developing from our estate’s 2018 vintage.  In fact, this month we are preparing to bottle our very first 2018 vintage wines: the “La Bise” Pinot Blanc and the “La Nue” stainless-steel fermented Chardonnay. Also this month we are bottling two very rich and flavorful new wine blends: Bell Tower Red and Bell Tower White.

Recipes for each wine (suggested by Chef Laurence Hauben of Market Forays):

Chardonnay 2017 Reserve Dry Creek Valley – Silky Winter Carrot Soup (Bon Appétit)

$35/bottle or $28 with wine club discount

100% Chardonnay  

These grapes are from a vineyard in the lower reach of the Dry Creek Valley.  Here, during the ripening season, the cooling fog tempers the summer heat, allowing the grapes to retain their bright fruit flavors. The grapes were picked in the cool mornings and immediately pressed.  After settling, the clear juice was racked into barrels and fermented at a cool temperature to retain fresh fruit flavors while gaining roundness during barrel fermentation. The wine was aged for 10 months in French oak barrels. This Chardonnay has Bright acidity, full peach and apricot flavors, round, rich mouthfeel, and a long fruit finish.

Roussanne 2016 Dry Creek Valley – Arugula, Fennel and Orange Salad (William-Sonoma)

$32/bottle or $25.50 with wine club discount

94% Roussanne, 6% Viognier

These Roussanne grapes were grown in the Dry Creek Valley.  A small amount of Viognier was added to highlight the floral notes of this wine. The grapes were picked in the cool morning and whole-cluster pressed.  After chilling and settling the juice, the clear juice was racked into stainless steel tank and fermented at a cool temperature to retain fresh fruit flavors. The wine was aged for 7 months in stainless steel tank. This wine has aromas of fresh wildflowers, honey and white peach and has a bright fresh palate with a pleasing fruit finish.

2018 Maison Blanc White Wine Dry Creek Valley – Chanterelles on Toast (NY Times)

53% Viognier, 47% Chardonnay

This rich blend of white grapes was grown entirely at Michel-Schlumberger’s Benchland vineyards. The grapes were picked in the cool mornings and immediately pressed. After settling and racking, the Viognier was fermented in French oak barrels, and aged “sur-lies” (on the yeast) to add roundness and richness to the palate, and the Chardonnay was fermented in stainless tank at cool temperatures to completely retain its bright fruit essence. This wine underwent partial (10%) malo-lactic fermentation.

Your shipment is being processed on TuesdayFebruary 5 to allow time for packaging. Your order will ship on Tuesday, February 12. Will-call orders will be available at the winery from Tuesday, February 5 through Tuesday, March 5. If you are a pick-up member, please consider bringing back your reusable wine bag to fill with your new wines. Due to space limitations, your wine will be shipped to the address on file and your credit card will be charged for shipping after the March 12 deadline.

PS: did you know that you can re-order any of your club wines for a limited time for 30% off? Click here to shop now.

If you will be traveling or need to update your billing, shipping, or credit card information, please contact us at (800) 447-3060 ext. 120 or email wineclub@michelschlumberger.com by Monday, February 4 to avoid any extra shipping fees.

An adult signature is required for delivery so we recommend delivering to a business address whenever possible.

 

By |2019-01-25T17:20:01-08:00January 25th, 2019|Wine Country Recipes|0 Comments
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