Champagne Vincent Couche
Five hours with Vincent Couche is like watching high speed traffic in a a six lane highway, going in both directions at the same time, its is quite impressive. His his mind running at maximum speed, passion for biodiversity runs at the same frequency, both in Champagne and Bourgongne winemaking. Driven by respect for nature, his focus lies in the what and how of his craft, not the validation of social media or external opinions. Once he grants you entry into his world, you’re truly in. Vincent Couche is a vigneron with a take it or leave it attitude yet humble at the same time. He is a pioneer, a highly respected winemaker known for his dedication to biodynamic and organic farming, producing highly regarded Champagnes n the CΓ΄te des Bar and wines from Burgundy. He farms 15 hectares of vineyards across two appellations: Buxeuil and Montgueux, owns a small vineyard in Chablis and Molesme, Burgundy. His winemaking knowledge comes from his mother and inherited a deep passion for natural winemaking. He is committed to sustainable viticulture and has been certified biodynamic since 2008. This means that he uses natural methods to farm his grapes, such as composting and biodynamic preparations, which he believes results in healthier grapes and wines with more character, produce healthier grapes and ultimately better wines. He purchased around his vineyards to remain wild and introduced chickens for natural fertilization. Additionally, he planted fruit trees among the vines, creating a “biodiversity highway” to encourage beneficial insects. His winemaking is also natural minimal intervention. Utilizes natural yeast for fermentation and minimal sulfur additions, allowing the unique character of the grapes to shine through. He avoids using chemical additives, filtration, or chaptalization (adding sugar) to maintain the wine’s natural integrity. He employs gravity-flow techniques to minimize manipulation and preserve the delicate qualities of the wine. Couche ages his wines for much longer than the minimum requirement, minimum of 5 years or more. This extended aging time allows the wines to develop more complex flavors and aromas. After we toured the facility, he turned to us and asked – how much time do you have? Off we went on adventure to his winery in just over the border of CΓ΄te des Bar into Burgundy. He pointed out the differences between his biodynamic vines and those in conventional methods. We tasted a number of this yearβs vintage reds and whites, all true to character with his pristine linearity and quality. As we sat around the family kitchen table, we tasted a number of his cuvΓ©es and discussed with his mom how much biodynamics has evolved, how important it is to take part in this environmental movement because it is possible to make champagne biodynamically as in other regions. ChloΓ© Brut Nature MillΓ©sime 2014 MillΓ©sime RosΓ© 2009 Sensation 2002 Brut Nature ADN Montgeux 2010 Spending time with Vincent Couche is a whirlwind experience, reflecting his own dynamic personality and dedication to his craft. He is a pioneer in biodynamic and natural winemaking, leaving a lasting impression with his passion, deep knowledge, and unwavering commitment to sustainability. From the bustling energy of the cellar to the insightful conversations at his family table, Vincent Couche offers a glimpse into a world where respect for nature and quality go hand-in-hand, leaving a lasting impression on anyone fortunate enough to experience it firsthand. His dedication to biodynamic principles extends beyond the borders of Champagne, solidifying his position as an “all-stars” of the grower Champagne movement.
Champagne Louis Roederer: A Legacy of Quality and Innovation
Louis Roederer: A Legacy of Innovation, Elegance, and Family Spirit Today is where we make tomorrows champagne – Jean Baptiste Lecaillon Nestled in the heart of Champagne, Louis Roederer isn’t just a prestigious name, it’s a story of innovation, family legacy, and unwavering dedication to quality. Founded in 1776, this independent powerhouse stands as a testament to generations of passionate individuals who have shaped the very essence of Champagne. Seven generations of the Rouzaud family have poured their passion into crafting exceptional Champagnes. Today, FrΓ©dΓ©ric Rouzaud leads the charge alongside legendary Chef de Cave Jean-Baptiste LΓ©caillon. A taste of important dates: The Roederer journey began with Louis, a visionary who dared to break the mold. In 1833, he took the reins of the then-nascent house and set his sights on owning his own vineyards. He acquired prime Grand Cru and Premier Cru plots, laying the foundation for a future rooted in exceptional terroir. The year 1876 saw the birth of a legend β Cristal. Louis Roederer II created the first Champagne cuvΓ©e de prestige, specifically for Tsar Alexander II with ultimately his safety in mind, at the time he had ten attempts on his life. He purposely designed the bottle in such a way, first of all made out of clear crystal (hence the name) so that poison could visible in the bottle and second, the flat bottom to prohibit any explosives, knives in the butt of a champagne bottle and lastly as the ultimate luxury of a bottle made out of crystal. This cuvΓ©e comes from the estate’s best vine parcels, the oldest being 52 years old. LΓ©on Olry-Roederer develops in the 1920s the concept of a consistent non-vintage champagne, leading to the creation of Carte Blanche, a blend of several vintages showcasing Roederer’s mastery of blending and balance. Camille Olry-Roederer, a force of nature in her own right, took the helm in 1932 upon the death of her husband LΓ©on. During times of war and economic turmoil, she championed the glamour of Roederer, propelling Cristal into the realm of high society and reviving the brand’s image. Her legacy is one of unwavering spirit and a testament to the power of family in preserving a legacy lives on with her first released in 1975, an exclusive Blanc de Blancs cuvΓ©e, a quintessential expression of Avize terroir. It was originally made for family consumption. Jβaime bien provoquer et pas croire parce que toute le monde fait, que cβest la seule faΓ§on de faire. Il y a une faΓ§on de faire. Il y a une faΓ§on Γ©lΓ©gante et laborieuse dβavoir le rΓ©sultat – Jean-Baptiste Lecaillon Enter Jean-Baptiste LΓ©caillon, appointed Chef de Cave at the young age of 33. He brought with him a wave of dynamism and a passion for pushing boundaries. LΓ©caillon’s contributions are manifold: Elevating Cristal: He refined this iconic champagne, amplifying its finesse and elegance while preserving its distinct character. Championing Biodynamics: He spearheaded Roederer’s transition towards biodynamic in 2006 with a collaboration with Philippe Stark. They launched a Brut Nature, a zero-dosage pioneering biodynamic and organic viticulture and embraces climate change. and organic viticulture, ensuring the health and quality of their grapes. A Holistic Approach: LΓ©caillon’s vision extends beyond the final product. He focuses on the entire ecosystem, from sustainable vineyard practices to meticulous winemaking. A Global Perspective: His experiences in California and Tasmania shaped his understanding of terroir, adding depth and complexity to Roederer’s wines. Today, Louis Roederer stands at a crossroads of tradition and innovation. With FrΓ©dΓ©ric Rouzaud at the helm and LΓ©caillon’s legacy as a guiding force, the future is brimming with possibilities. Roederer continues to push the boundaries of Champagne, crafting exceptional wines that reflect the elegance, complexity, and pioneering spirit of this remarkable family-owned house. They own an astounding 242 hectares of vineyards (350 parcels approximately) many in chalk rich Grand Cru villages covering two-thirds of their grape requirements (70% while 30% is purchased from growers but they press the parcels themselves). Roederer have become pioneers in biodynamic farming & by 2012 all 78 hectares the βCristal Estatesβ are farmed using biodynamic methods. By 2021 Roederer have 115 hectares certified organic. All the grapes in Cristal & other vintage cuveeβs come from their own vineyards. The estate is made up of 410 plots which are fermented separately in one of the 450 stainless steel tanks in their Reims cellars. They have three pressers, in Ay, Avize and Verzenay allowing for immediate pressing to the parcels that are nearby and retain the grapes freshness. Louis Roederer: Where Hospitality Meets Exquisite Bubbles The moment I stepped into the main hallway of Louis Roederer, I was captivated. Stunning artwork representing the Champagne region lined the walls, setting the stage for an unforgettable experience. But it was the warmth and genuine hospitality of the entire team that truly impressed me. Every single person I encountered greeted us with a friendly hello and a smile, making me feel instantly welcome. My visit included an immersion into the illustrious history of the house with Aida Dudas, whose infectious enthusiasm and wealth of knowledge brought the past to life. Stepping into the cellars, I was instantly transported through time. Artwork whispered tales of bygone eras, memorabilia danced with ghosts of laughter and tears, and the very essence of time travel shimmered in the dusty air. These cellars, dating back to 1860 and repurposed as a WWII refuge, were not merely storage spaces; they were living libraries, their walls inscribed with novels of moments and memories. The history, the people, the energy β every brick resonated with stories waiting to be unraveled. It was sensory overload in the best possible way, and I could have spent hours soaking it all in (if the pesky character limit hadn’t loomed!). Later, cellar master Jean-Baptiste Lecaillon led us on a tasting and discussion, showcasing his passion for pushing boundaries while honoring Louis Roederer’s rich heritage and iconic elegance. His dedication to biodynamics and continuous pursuit of excellence were truly inspiring. Each sip
My personal highlight of Le Grand Tasting – La Belle Γpoque
My personal highlight of Le Grand Tasting @bettanedesseauve in #paris at the #museedelouvre was the #masterclass @perrierjouet #verticaltasting of La Belle Γpoque five vintages- 2014, 2013, 2008, 2011, 2007 π₯π₯ The event was hosted by Cellar Master SΓ©verine Frerson & @bettanedesseauve She guided us through the impact of harvests done in August, September and October had on their champagnes. It was fascinating to taste the differences year to year and hear her inisghts. The nuances were remarkable from year to year yet the style consistency always remained the same – the perfectly beautiful and balanced elegance of La Belle Epoque Did you know that only 17% of cellar masters are women? As you can imagine, it was an honor for your truly to meet and chat with SΓ©verine (the eight cellar master for Perrier Jouet) at the end of the class. Her passion and dedication are infectious. Watch this space for my future visit and interview with SΓ©verine. #labelleepoque #womeninspiringwomen #womendowine #femalecellarmaster #chefdecaves #perrierjouΓ«t #perrierjouet #perrierjouetbelleepoque
Filodivino Matto – You Can’t Ignore
This lady is so good you can’t ignore her. I am speaking about the Uber talented #womanwinemaker Ginevra Espositi who through her biodynamic and organic practices transports you to a time and sense of place. Filodivino “Matto” Castelli dei Jesi Verdicchio 2021 A versatile grape from Marche region of Central Italy that can be so refreshing and complex at the same time. It has often been referred to as a red wine in disguise due to its immense character, its texture and medium bodied hug. Made from 100% Verdicchio, the grapes are harvested by hand and then fermented in stainless steel tanks. The wine is then aged for six months on the lees to add complexity and body. Pours into the glass a clear and shiny yellow color. The nose is expressive and inviting, with aromas of white flowers, such as acacia and chamomile, along with peach, apple and pear. As the wine opens up, notes of citrus herbaceousness and almond emerge, adding complexity and nuance.The palate is medium-bodied with a bright, refreshing acidity and a smooth, creamy texture. The flavors of fruit are prominent, along with notes of fennel, almond, and lemon curd. The finish is long and lingering on grapefruit pith, almond skin, honey and savory salinity. This wine has such an incredible texture that keeps you coming back for more. Fun, Fresh, Double Fun and Fantastic. Pair with a cream of celery soup, linguine with clams, marcona almonds or spinach herb quiche. Check out our LIVE tasting on: Facebook or YouTube
A Rosato Silk Scarf from Perla Del Garda
Wrap this Rosato of a silk scarf around you and be enveloped by its charm Perla Del Garda Valtenesi Chiaretto 2022 Check out the LIVE with as we discover this wineβs origin, the winemaker and itβs tasty beauty. Live Tasting With Iola Wines Perla del Garda Valtenesi Chiaretto 2022 is a rosΓ© wine produced by the Perla del Garda winery in the Valtenesi region of Lombardy, Italy. It is made field blend of 4 indigenous red grapes, Groppello, Marzemino, Barbera, and Sangiovese. The grapes are grown on clay and limestone soils and are harvested in the fall. The wine is co-fermented in stainless steel tanks and is aged for six months before bottling. Pours into the glass a rich coral salmon color. Its clarity is exceptional, hinting at the pristine nature of the grapes and the natural winemaking process. A symphony of aromas greets the nose, a captivating blend of zesty citrus & orchard fruit nuances, juicy cherry and raspberry, savory herbs and touch of rose petal floral notes. The first sip delivers a burst of refreshing blood orange and pink grapefruit followed by perfectly ripe peaches and nectarines, with the red berries holding hands along the way. Subtle hints sage, thyme and white pepper add depth and complexity, while a touch of minerality lends structure and elegance. The acidity is lively and well-balanced,cutting through the richness of the fruit flavors and leaving a lingering freshness. A gastronomic medium bodied rosaato that has gumption and style. Enjoy it on itβs own or allow it to pull up a chair at your holiday table. Itβs dressed to impress, always.
All You Need Is Love… and CrΓ©mant
πππ πππ ππππΉ πΎπ πΏπͺπ±πΈ β¦ πΆππΉ ππΓ©ππΆππ π₯ Thatβs how #femalewinemaker Meredith Freschotte felt when she visited the Loire for the first time and fell in love with the beauty of Chenin Blancβ¦ she said βLe vin pourrait Γͺtre comme un parfum” This Burgundian oenologist, who studied in Champagne, wanted her wines to have the utmost purity and terroir expression possible – nothing added , minimal intervention, let nature shine please. A perfect match with Maison LaGarenne mantra. Of note, they are a family house dating back to 1859, HVE certified with the highest respect for the environment. Κα΄ Ι’α΄Κα΄Ι΄Ι΄α΄ α΄ΚΓα΄α΄Ι΄α΄ α΄ α΄ Κα΄ΙͺΚα΄ ΚΚα΄α΄ Sourced from Vaudelnay parcels next to Puy-Notre-Dame on the south bank of the Loire, at an altitude of around 100 meters above sea level. The presence of the Loire River is evident on both the nose and palate. A blend of 70% Chenin Blanc, 20% Chardonnay, 10% Cabernet Franc made in the tradition method and aged sur lie for 18 months. Pours into the glass a pale golden color with small, persistent bubbles. Ripe aromas of yellow apple, pear, peach are intermingled with notes of white floral, lanolin, hints of honey, biscuit and almonds. Flavors of bright orchard fruit along with yellow apple skin, lemon, grapefruit zest, honeysuckle, flinty minerality, a touch of buttered biscuit and toasted almonds envelops the senses. A dry, delightful sparkling is shining with refreshing acidity and a long, lingering finish. Thanks to @le_garenne_wines for sending this lovely care package. The pairing Les Roses Moulin de la Ferme Cotton-Haller, an artisanal baker, these biscuits aka Biscuit Rose de Reims, and CrΓ©mant is a classic French combination that has been enjoyed for centuries. The biscuit’s delicate sweetness and light texture is perfectly complemented by the CrΓ©mant’s lively acidity and refreshing effervescence.
Thanksgiving Wine Sales: Trends & Triggers
Thanksgiving Wine Sales: how other markets can harness US trends to increase wine sales In the United States Thanksgiving is one of the biggest holidays of the year, more so than Christmas or the Fourth of July. Itβs a time where families reunite and express gratitude for each other. Thanksgiving, which always falls on the 4th Thursday of November, stretches across a four-day weekend which means plenty of gatherings and get togethers and a major time for wine sales. In the weeks leading up to Thanksgiving, wine retailers see a surge in sales as consumers stock up for their holiday feasts and gatherings, with the two-week period leading up to the holiday averaging an enviable 64% increase in state-side wine sales. As this important annual celebration becomes increasingly recognized around the world our USA correspondent Kathleen Smith shares her insight on what you can do to harness this sales opportunity for expats and USA wine enthusiasts wherever you are. _____ There are two main trends we notice in the buildup to successful Thanksgiving wine sales. One of the most important is premiumization (consumers trading up to more expensive wines) and it’s been particularly strong in the US in recent years. According to a report by Nielsen, the premium wine segment outperformed the overall wine market in the US in 2022, growing by 7% in volume and 9% in value. This trend is expected to continue in the lead-up to Thanksgiving, as consumers are willing to spend more on wine for special occasions. The other trend is the continued growth in the popularity of sparkling wine not just as an aperitif and to mark the celebrations but increasingly as a food pairing wine. Nielsen reports that sparkling wine sales in the US grew by 10% in volume and 12% in value in 2022, a trend that is expected to continue in the lead-up to Thanksgiving this year, as consumers look for festive and elegant wines to enjoy with their guests. So how can you make the most of wine sales for those looking to celebrate Thanksgiving in your market? Starting with a strong marketing campaign that promotes and encourages consumers to stock up on wine is key and in the US all channels will adopt one in the weeks leading up to Thanksgiving. Key elements to think about for a successful Thanksgiving marketing campaign: Convenience: make it easy for consumers to purchase wine and have it delivered. Can your customer buy online and can you differentiate by offering same-day delivery? Value: can you offer any discounts? Selection: offer a wide selection of wines to choose from, covering the classics (Pinot Noir, Gamay, Riesling and Chardonnay) as well as some off the beaten track options Expertise: offer expert advice to help consumers choose the right wines for their meals and guests. This is important every day (!) but is even more so if discounting isnβt a road you want to go down Targeted message: if youβre based outside of the US you may want to engage with expats in your market or focus on your North Americanβ portfolio Social: use everything at your disposal to highlight why people should buy from you. Use social media as an extension of your sales team and encourage your customers to share their plans, recipes and favourite food and wine pairings The potential for increased wine sales for businesses outside of the United States mainly lends itself to the opportunity to speak to expats living in those markets or those that have spent time in the USA. The alternative of course lies in educating consumers that are intrigued and open to know more about the history and traditions of Thanksgiving and then incorporating traditional food and wine into the activity or using the occasion to promote your North American wine portfolio. Two good starting points could be: Events: organize a Thanksgiving-themed wine promotion/event/ tasting with discounts and promotions on wines that pair well with traditional Thanksgiving dishes Partnerships: consider partnering with local restaurants, food bloggers and/or lifestyle influencers to promote Thanksgiving and the role that wine plays in this particular holiday Kathleen spoke to owner Jessica Granatiero of The Savory Grape in Rhode Island about what keeps their customers coming back and what their plans are to make this year another success. How important are Thanksgiving wine sales to your business? The week leading up to Thanksgiving, after the Christmas holiday, is one of the busiest of the year. It marks a little more than 4% of our business. It is a crucial time for us for both premium and everyday wines and during this season, customers often reach for more premium wines to showcasing on their holiday tables or as gifts. Tell us a bit about the activity you do to drive those sales? We are proactive with our marketing and have a great client base who we connect with on a regular basis. We do this through our e-newsletter marketing as well as connecting and providing service to clients in social media β specifically Instagram and Facebook. We love being able to help and service clients through these mediums, on top of our in store service. What is the one thing that every successful Thankgiving sales mechanic must have? Itβs crucial for businesses to know their clientele and that has always been our focus, to understand the varied clients that we have. Our sales mechanics have always focused on that. What plans do you have this year to make it another successful year for Thanksgiving wines sales for your business? We will continue to service our clients through our e-marketing channels which has proven to be a successful medium, as well as focusing on client service. That is the backbone of the business β client service. We love making clients feel happy and giving them a personal service and advice specific to their particular taste and budget. Thanksgiving dinner is a time for family, friends, and, of course, food. We asked Kathleen to share
A Secret De Cave & Cheese Extravaganza
Κα΄Κα΄ Κα΄ΚΚΚΚ Κα΄α΄ α΄κ±κ±α΄κ±, α΄α΄Κα΄Ιͺα΄ α΄Ι΄ Une Femme – Une Culture – Un Vin = Champagne Veuve Olivier & Fils When one #bubblybadass introduces you to another, you sense youβve met a kindred spirit. Thatβs how I felt when I was introduced to Sandrine by my BBB @delectabulles at #wineparis this past spring. I was already a fan of her champagnes pre-meet. I must admit, my admiration grew for her & her family instantly upon meeting her and her mother. As for her champagnes, let me put it this wayβ¦β¦When I believe in something, I get very excited. My positive energy is flashing neon obvious and I love nothing more than to talk about it. From the first sip you know you are in for something special. α΄Κα΄α΄α΄α΄Ι’Ι΄α΄ α΄ α΄α΄α΄ α΄ α΄ΚΙͺα΄ Ιͺα΄Κ & κ°ΙͺΚκ± κ±α΄α΄Κα΄α΄ α΄ α΄ α΄α΄α΄ α΄ ΚΚα΄α΄ Champagne Veuve Olivier & Fils is a family-owned Champagne house located in TrΓ©lou-sur-Marne, in the Marne Valley of Champagne, France. The house was founded in 1922 by Edmond Olivier. Her great-grandmother purchased the land one parcel at a time through her corsets sales to Paris department stores. Today this 18 hectare estate is run by fourth generation Sandrine Charpentier-Olivier. Their plots are predominantly Meunier, with some Chardonnay and Pinot Noir. Secret de Cave is a blend of 40% Meunier, 30% each Pinot Noir and Chardonnay with 20% reserve wine. This is a non-vintage, aged for a minimum of 60 months sur lie. Pours into the glass a bright golden hue, its effervescence forming a persistent mousse of delicate bubbles that dance elegantly within the glass. The nose is greeted by a symphony of aromas, an invitation to a world of refined elegance. The first impression is one of crisp citrus notes, hints of lemon zest and candied grapefruit peel, ripe red apple, white peach and pear intertwined with delicate floral nuances of honeysuckle. As the wine breathes, layers of complexity unfold, revealing hints of toasted brioche and nuts, cocoa, and buttery goodness, and a subtle touch of minerality. The palate is a harmonious balance of freshness and richness. The initial entry is crisp and lively, so much gorgeously perfect fruit with a vibrant acidity that awakens the senses. The creamy texture amplifies the flavors of white peach, pear, and apple dance across the tongue. Subtle hints of caramel, brioche, dried peach and honey linger on the mid-palate, adding complexity and depth. The finish is long and lingering on notes of toasted hazelnut ginger. Its balance of freshness, richness, and complexity makes it a versatile wine. My dear friend brought a plethora of cheeses from her cheese shop to pair with this beauty of a Brut. A round table of Piave Vecchio, Delice de Bourgogne, Lazylady Farm – La Petite Tomme, Manchego, French Munster, Quebec Cheddar, Brie with a Center of Truffles & Mascarpone and Comte. We were clearly spoiled with this bubbly and pairing. SantΓ©! Go to Iola Wines to purchase this beauty and many other wines made by women: Veuve Olivier & Fils Secret de Cave
Champagne Chavost Blanc de Meunier
βππππππ πππ πππ¦ππππ£ βππππ‘ππππ ππ π§ππ£π€. π»ππ€ππ π§ππ£ βππππ‘ππππ βπππ§π π€π₯ πΉπ£π¦π₯ βππ₯π¦π£π πΉπ£ππππππππ. A family 5 hectare #growerchampagne co-op , Fabian Daviaux spearheaded the conversion to organic full steam ahead. His goal to add nothing to his wines (including sulfur) in order to keep his champagnes pure and so easy to drink. Located in the center of Champagne in Chavost-Courcout which is a village part of Coteaux-sud dβ Epernay which acts as a continuation to the CΓ΄te de Blancs, full of limestone and chalk. He uses ambient yeast with gravity induced fermentation. A brut nature 100% Meunier #blancdenoirs , fermented in stainless steel tanks and aged for five years sur lie, 6,023 bottles Champagne Chavost Blanc de Noirs NV Delicately golden hue with fine iridescent bubbles. Fragrant bouquet of the flinty limestone soils, smoke, toasted brioche, lime curd, dried violet, honey and underripe strawberries. First sip is bone dry with smokey almond, small dark berries, pastry cream, lime pith, dried peach, toasted brioche, a touch of coffee and a hum of anise finish A crisp classic with a fun twist you canβt put down champagne. Paired with my favorite rolls, spicy Mexican ahi tuna roll and spicy salmon roll.
Dutcher Crossing Chardonnay
πππ ππ½π πππΆπππ πΆππ π·ππππ (πΆππ ππ½π πππΆπππ πΆππ π·ππππ) πππΉ ππ½π πππ πΎπ πππΆπ (πΆππΉ ππ½π πππ πΎπ πππΆπ)- π―π½π ππΆππΆπ & π―π½π π«πΆπ πΆπ This California dreaminβ #chardonnay will brighten any dreary fall day. ππππΈπ½ππ ππππππΎππ ππ½πππππππ½ π±πΎππππΆππΉ ππ½πΆππΉππππΆπ π€π’π€π£ Russian River Valley, Sonoma County, California This lovely #womenwinemakers hails from the Chenoweth Vineyard in Russian River Valley. Barrel fermented with ambient yeast with 11 months aging in 40% new French oak barrels with frequent lees stirring. Being a single vineyard release, small quantities released 1,800 bottles #limitedrelease Pours into the glass a bright gold. First swirl and you are greeted with layered notes of citrus, pear, apple and white flowers, followed by subtle hints of vanilla, baking spice and minerality. The best part, the first sip. The medium body has a creamy, textured mouthfeel is silky and alive with bright acidity. You are greeted with flavors of lemon zest, lemon curd, honeydew melon, quince and gardenia, followed by brown butter toffee, sweet oak spice, hazelnuts, brioche and a long lingering finish on freshness and salinity. Its plush, complex and beautifully balanced yet retains its freshness and vibrancy. A Chardonnay that showcases the terroir of the Russian River Valley beautifully. Pair with lobster tails drizzled with garlic butter sauce, grilled pork chops with apple compote or mild, creamy cheeses like Brie or Camembert