2009 Bouchaine Gee Vineyard Pinot Noir
This single-vineyard wine, a sought-after favorite of Bouchaine Bacchus Club members and those in-the-know, comes only from the dry-farmed (non-irrigated) Gee Vineyard. The Gee Vineyard is a small 16-acre property across the road from the winery, where the rare practice of dry farming has been in use for many years. It produces small yields of grapes with uncommonly concentrated flavors. We then coax the wine into a beauty sleep in French oak barrels for approximately 11 months, which enhances the already-complex flavors even further.
Only about 250 cases of this wine are produced, and only in those vintages where the wine is simply exceptional will it be released as its own bottling.
12 slices firm white bread
5 tablespoons butter
2 tablespoons flour
½ cup milk
3 ounces finely chopped mushrooms
6 tablespoons grated parmesan cheese
2 teaspoons anchovy paste
Preheat oven to 350 degrees. Cut 2” rounds from bread slices. Melt 3 tablespoons butter and brush both sides of bread rounds lightly with butter. Bake rounds on an ungreased baking sheet, turning once, 5-6 minutes per side. Cool.
Increase oven temp to 425 degrees. Melt remaining butter in small saucepan. Add flour and stir over medium heat till bubbly. Whisk in milk, cook, stirring constantly until sauce thickens and bubbles one minute. (Sauce should be very thick) Add sauce to mushrooms in a large bowl. Stir in 3 tablespoons of the cheese and the anchovy paste. Season with salt and pepper.
BOUCHAINE VINEYARDSCREDITS800.654.WINE1075 BUCHLI STATION ROADNAPA, CALIFORNIA 94559INFO@BOUCHAINE.COM