2005 Bouchaine Estate Chardonnay, Carneros~Napa Valley  

For anyone searching beyond overly-oaked Chardonnays, this one will surely delight and satisfy. It is a true expression of Chardonnay—bright, citrusy flavors graced with only the merest hint of oak. Its fruit flavors, bright acidity, notable texture (a hallmark characteristic of Carneros Chardonnay), and relentless finish harmonize in an elegant, stylish wine. Straw gold in color, it dances in the glass like sunlight.

Awarded GOLD MEDAL at 2007 SF Chronicle Wine Competition. 90 points from Wine Enthusiast Magazine Buying Guide. 90 points from Connoisseurs' Guide. 3 stars (excellent) from San Francisco Chronicle's Wine Selections. "Wine of the Week" selection from South Florida Sun-Sentinel. "Worth the splurge" recommendation from San Jose Mercury News. "Exceptional! One of Bouchaine's best efforts" from Dan Berger's Vintage Experiences.

This wine comes from vines dating to Bouchaine’s original plantings in 1981, growing on our windswept Napa Valley Carneros hillsides. 

For the perfect dish to pair with this Chardonnay, use sustainably harvested Oregon Dungeness crab in the following recipe. You'll love the way the wine's citrus and fruit notes pick up the lime juice, fresh ginger, and course, Dungeness crab's luxurious taste (sweet flavor with a hint of brine, along with its delicate, tender yet substantial texture). As a sustainable winery, we suggest that you consider Oregon Dungeness crab when purchasing fresh crab (Dungeness harvesting in all the west coast states are wonderful examples of sustainably managed fisheries, however, Oregon takes it an extra step by releasing ALL female crabs to the ocean floor, unharmed, in order to sustain future harvests).

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Recipe: Oregon Dungeness Crab with Avocado Coconut Ginger Puree and Micro Wasabi

10 crab legs
1 avocado
4 oz. of coconut milk
1 tsp of fresh ginger
1 tsp of fresh lime juice
Sea salt
Sprigs of micro wasabi greens (may be hard to find; optional but worth the search)

Puree the avocado and slowly incorporate the coconut milk, ginger and lime juice and pinch of sea salt, continue to puree until creamy.

Place the avocado puree into a piping bag and squeeze about ½ tsp on each spoon, top with crab legs and micro wasabi and serve.

Note:  this recipes works well as Dungeness crab shooters

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  $30.00