HOMEWINES & VINEYARDS2007 Bouchaine Estate Chardonnay, Napa Valley~Carneros

2007 Bouchaine Estate Chardonnay, Napa Valley~Carneros

Just rated 88 points by James Laube, Wine Spectator Online 1/19/10! "Tangy, with vibrant acidity keeping the beam of citrus, green apple and subtle bubble gum flavors dancing. Full-bodied, clean and refreshing, with a touch of toasty oak. Drink now through 2013."

For anyone searching beyond overly-oaked Chardonnays, this one will surely delight and satisfy!

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

The wine is a blend of the following Chardonnay clones: UCD 4 which provides structure, acidity, and citrus flavors; Dijon 76 and 96 which add essential oils and flavor complexity; and a heritage muscat clone to introduce floral and perfumed aromatics. Fermentation consisted of 85-90% in oak barrels and 10-15% in stainless steel. Its liveliness comes from the judicious use of new barrels, with about 25% new barrels and the remaining 75% an array of barrels ranging from 1-year-old to neutral. 50% of the wine underwent malolactic fermentation for additional texture.

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Oven Roasted Local Halibut, with Gypsy Pepper and Fennel Pollen Custard, Braised Greens and Chardonnay-Fennel Sauce

Courtesy of The Farm at The Carneros Inn

4 – six ounce portions Halibut

Custard –
2 eggs
1 cup cream
1 teaspoon Dijon mustard
1 tablespoon sliced gypsy peppers (small bell peppers) or red bell peppers
Pinch of fennel pollen - (available in specialty groceries.)
Zest of 1 lemon
1 teaspoon grated aged jack cheese
Pre Heat the oven to 350 degrees. Combine the eggs, cream and Dijon, season with salt. Divide the peppers, fennel pollen, lemon zest and cheese among 4 – four ounce baking dishes. Divide the custard among the 4 dishes. Place the baking dishes inside a larger baking pan filled with hot water so it comes halfway up the side of the smaller dishes. Bake in the oven until set, about 25 minutes.

Sauce –
1 cup Bouchaine Estate Chardonnay
1/2 cup Chardonnay vinegar - (also available in specialty groceries.)
1 minced shallot
1 teaspoon fennel seeds
1/2 bulb fennel
1/2 pound butter, room temperature
Place all of the ingredients in a sauce pan except the butter - bring to a simmer and reduce slowly until almost all of the liquid is gone. Swirl in the butter a little at a time - Strain and season with salt. Keep warm on the side of the stove or in a water bath.

Greens –
1 head dinosaur kale - (available in most groceries.)
1 head fennel
1/2 yellow onion
1 ounce butter

Clean the kale, remove stems and roughly chop. Cut the fennel in half and remove the core. Slice the fennel and the onion. Heat the butter in a sauté pan. Add the fennel and onion and cook for a minute. Season with salt and pepper. Add 1/2 cup water and cook for 5 minutes on low heat. Add the kale and cook until wilted.

Season the halibut with salt and pepper. Heat an oven proof sauté pan over high heat. When hot add 2 tablespoons olive oil, and then the halibut. Cook until the halibut begins to brown on one side. Place in the oven for about 5 minutes until almost cooked through. Remove from the oven and turn the fish over and place on each dinner plate. Serve with the greens, custard and sauce. Serves 4

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