Estate Cellars Chardonnay

Haricots Verts Amandine (French-Style Green Beans with Almonds) Recipe

French Green Beans with Almonds
INGREDIENTS:

  • Kosher salt
  • 1 pound (450g) green beans, trimmed
  • 3 tablespoons (about 35g) unsalted butter
  • 3 ounces (85g) slivered almonds
  • 2 medium cloves garlic, thinly sliced
  • 1 medium shallot, thinly sliced
  • 1 ½ tablespoons (25ml) juice from 1 lemon
  • Freshly ground black pepper

DIRECTIONS:

  1. Blanch the beans. Bring a large pot of salted water to a boil and prepare an ice bath. Add green beans to boiling water and cook until tender-crisp, about 3 minutes. Transfer to ice bath using a wire mesh spider or tongs. Allow to chill completely, then drain and dry thoroughly with kitchen towels or paper towels.
  2. In a medium skillet, heat butter and almonds over medium-low heat and cook, stirring frequently, until almonds are deeply browned and nutty, about 5 minutes. Add garlic and shallot and cook, stirring, until lightly browned, about 2 minutes longer. Add lemon juice, along with a tablespoon or two of water. Increase heat to high and stir and shake pan rapidly to emulsify, about 30 seconds. The sauce should have a glossy sheen and not appear watery or greasy. If it’s still watery, continue to simmer and shake. If it looks greasy, add another tablespoon of water to re-emulsify. When sauce is ready, remove from heat and season to taste with salt and pepper.
  3. Add beans to pan with sauce and toss to coat and combine. Return to medium heat and cook, tossing, until heated through, about 1 minute. Serve immediately.

© Recipe courtesy of J. Kenji López-Alt from Serious Eats.

NOVEMBER WINE CLUB:

Rich WineStylesEstate-Cellars-Chardonnay (1)Estate Cellars
2019 Chardonnay
Central Coast, California

RICH WINE STYLE

The Estate Cellars Chardonnay is sourced from premium vineyards spread throughout the iconic growing region.  Known primarily for its Chardonnay and Pinot Noir production, Monterey County is the ideal growing region for ultra-premium wine grapes. The appellation is vast and spreads from the edges of the Pacific Ocean to the warmth of the Salinas and Santa Clara Valleys.  The grapes sourced for this wine come from a mix of coastal climates to warm valley floors, giving it the complexity that shows through in the final product. Cool coastal grapes provide bright acidity and mineral notes, coupled with the extravagant citrus and melon notes from the warm valley fruit. The Clos LaChance Chardonnay is a true representation of one of the premier Chardonnay growing regions in the world.

TASTING NOTES:
The Estate Cellars Chardonnay is medium straw/golden in color. It has soft tannins with moderate acidity and a long finish. On the nose, there are notes of lemon merengue, green apple, and melon; while the palate highlights flavors of guava, vanilla bean, caramel, and light oak. 

Varietal: 100% Chardonnay
Appellation: Central Coast, California
Analysis: 13.5% alcohol / volume

Aged: 14 Months on 20% new French oak, 80% neutral French oak
Harvest Date: Sept. 29 – Oct. 3
Average Brix at Harvest: 23.5
pH: 3.61
TA: 0.65
Sugar: 0.06 g/L
Food Pairings: Lobster, Pork Chops, Salad with Sliced Almonds
Cheese Pairings: The November Cheese Club selections.
Critical Acclaim: 91 pts. from justwinepoints.com
 
WINEMAKER NOTES:
The Estate Cellars Chardonnay is whole cluster pressed to tank where it undergoes a 48-hour cold settle at 45°F. Post settling it is racked to stainless steel tank where it is inoculated, and fermentation begins. 20% of the wine is then transferred to new French oak and the remainder is fermented in neutral French oak. Post aging the wine is blended together where the bright fruit and citrus aromas come together with subtle hints of vanilla and sweet oak to give balance and life to this elegant Chardonnay.
 
HARVEST NOTES:
The 2019 Estate Cellars’ Red Blend, similar to the previous two years, was notated as one of the latest starts to their season’s harvest. The winters have prolonged their growing seasons as the increasingly wet soils allow the vines time to mature at a healthy rate. The above average rainfall in the spring gave rise to a later than average bud break and bloom, which allowed the weather time to warm up and decrease any concerns of destructive frost. The summer temperatures were well below the seasonal average with only four days of 100+ degree temperatures (in previous years, they saw 11-16 days over 100 degrees). These even and mild temperature changes gave the winery an ideal growing season that pushed them well into November. They believe this hang time has shaped up to provide high quality wine and one of their best vintages to date.
 
ABOUT ESTATE CELLARS:
Estate Cellars is a secondary brand to Clos LaChance, a family owned and operated winery in the Northern Central Coast region of California. After perfecting their portfolio, they wanted to reach additional markets by creating unique labels while still maintaining their same attention to high quality wine. Clos LaChance Winery started in 1987 when co-owners, Bill and Brenda Murphy, decided to plant a few rows of Chardonnay in their Saratoga backyard. By 1992, they grew into a commercial winery releasing their very first vintage. Today, Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Winegrowing Alliance. Learn more here.

 

 


Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn More >

 

Estate Cellars Cabernet Sauvignon

Sourdough Stuffing with Sausage and Gruyère Recipe

Thanksgiving stuffing with sausage

INGREDIENTS:

  • 4 Tbsp. (½ stick) (2 oz./60 g) unsalted butter, melted
  • 1 loaf sourdough bread, about 1 lb. (500 g), crust removed and cut into 1-inch (2.5-cm) cubes
  • 5 slices bacon, chopped
  • 1 lb. (500 g) pork breakfast sausage, casings removed
  • 1 large yellow onion, diced
  • 4 celery stalks, diced
  • 4 garlic cloves, chopped
  • 3 eggs
  • 3 cups (24 fl. oz./750 ml) turkey or chicken stock
  • 1 cup (4 oz./125 g) grated Gruyère cheese
  • ¼ cup (1/4 oz./7 g) chopped fresh sage
  • 2 Tbs. fresh thyme leaves
  • Kosher salt and freshly ground pepper

DIRECTIONS:

  1. Preheat an oven to 350°F (180°C). Using the melted butter, grease the bottom and sides of 9″x13″ (23cm x 33cm) baking dish.
  2. Spread the bread cubes on a baking sheet and toast in the oven until dried but not browned, about 10 minutes. Remove from the oven and set aside. Leave the oven on.
  3. In a large sauté pan over medium-high heat, cook the bacon until most of the fat is rendered but the bacon is not yet crisp, about 5 minutes. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until the meat is browned, about 10 minutes. Add the onion, celery and garlic and continue cooking until the vegetables are softened and translucent, about 10 minutes. Remove from the heat and set aside.
  4. In a large bowl, lightly whisk the eggs. Add the stock and whisk until combined.
  5. Using a slotted spoon, transfer the sausage mixture to a very large bowl; discard any fat and liquid remaining in the pan. Add the bread cubes and cheese to the bowl and toss to combine. Add the stock mixture to the bowl and toss until the bread cubes are evenly moistened. Set aside for 10 minutes to allow the bread to absorb the liquid. Stir in the sage and thyme and season to taste with salt and pepper.
  6. Transfer the stuffing mixture to the prepared dish and bake until the stuffing is set and the top is golden brown and lightly crisped, about 40 minutes. Let rest 10 minutes before serving. Serves 10 to 12.

© Recipe courtesy of Williams Sonoma and Chris Lanier, co-founder and chef of Ravenwood, Kerhonkson, NY.

NOVEMBER WINE CLUB:

Bold wine Style logoEstate-Cellars-Cabernet (1)Estate Cellars
2019 Estate Cellars Cabernet Sauvignon

Central Coast, California

BOLD WINE STYLE

Cabernet Sauvignon is the king of red wines and at Clos LaChance there is no exception. Cabernet is the largest volume of acreage for a single varietal on their estate and made up of over six different clones on four different root stocks. The Estate Cabernet Sauvignon has always been a top performer for quality and the flag ship of the Clos LaChance portfolio.  They stay true to the style and the terroir on their Estate that presents an approachable and elegant style of Cabernet that is crafted for your everyday indulgence. The wine is ready to drink now and can be laid down for several years as well.

TASTING NOTES:
Dark Plum in color, the 2019 Estate Cellars Cabernet Sauvignon is full bodied with medium acid and high tannins. On the nose, there are flavors of cassis, tea leaf, and blackberry jam. On the palate, there are notes of cedar, huckleberry and molasses.

Varietal: 80% Cabernet Sauvignon, 10% Merlot, 10% Malbec
Appellation: Central Coast, California
Analysis: 14% alcohol / volume

Aged: 16 months on 25% new French oak, 10% new American oak, 65% neutral French and American oak
Harvest Date: Oct. 2 – Oct. 31
Average Brix at Harvest: 25.0
pH: 3.61
TA: 0.62
Sugar: 0.13 g/L
Food Pairings: Braised Short Ribs, Vegetarian Lasagna
Cheese Pairings: Gruyére, or with the November Cheese Club selections.
Critical Acclaim: 95 pts. justwinepoints.com

 

 

California Certified Sustainable logoWINEMAKER NOTES:
The Cabernet Sauvignon is sourced from some of the finest vineyards throughout the Central Coast of California, ranging from San Francisco and Livermore in the north to Paso Robles in the south. The grapes are handpicked and hand sorted prior to a 72-hour cold soak at 40°F. During fermentation, the wine is pumped over four times per day during peak fermentation to maximize extraction. Post fermentation, the wine is held on skins for 24 hours to extend maceration and provide even more color and tannin extraction. The wine is then aged on 25% new French oak and 10% new American oak, and the remainder is aged on a mix of neutral American and French oak.

HARVEST NOTES:
The 2019 Estate Cellars’ Cabernet Sauvignon, similar to the previous two vintages, was notated as one of the latest starts to their season’s harvest. The winters have prolonged their growing seasons as the increasingly wet soils allow the vines time to mature at a healthy rate. The above average rainfall in the spring gave rise to a later than average bud break and bloom, which allowed the weather time to warm up and decrease any concerns of destructive frost. The summer temperatures were well below the seasonal average with only four days of 100+ degree temperatures (in previous years, they saw 11-16 days over 100 degrees). These even and mild temperature changes gave the winery an ideal growing season that pushed them well into November. They believe this hang time has shaped up to provide high quality wine and one of their best vintages to date.

Clos LaChance logoABOUT ESTATE CELLARS:
From the family owned and operated winery Clos LaChance, based in the Northern Central Coast region of California, Estate Cellars was established as their secondary, high-quality line made to reach additional markets with a unique label. Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Winegrowing Alliance. The winery stays true to the style of their terroir by creating approachable and elegant wines. Learn more here.


Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn More >

 
 
 

 

November Wine Club Pairing Recipe

Rich and Simple French Onion Soup Recipe

French,Onion,Gratin,Soup

INGREDIENTS:

  • ½ cup unsalted butter
  • 2 tablespoons olive oil
  • 4 cups sliced onions
  • 4 (10.5 ounce) cans beef broth
  • 2 tablespoons dry sherry
  • 1 teaspoon dried thyme
  • 1 pinch salt and pepper to taste
  • 4 slices French bread
  • 4 slices Provolone cheese
  • 2 slices Swiss cheese, diced
  • ¼ cup grated Parmesan cheese

DIRECTIONS:

  1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  2. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
  3. Heat the oven broiler.
  4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of Provolone, ½ slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

© Recipe courtesy of Lori Levin from All Recipes

NOVEMBER WINE CLUB:

Mellow style logoEstate-Cellars-Red-BlendEstate Cellars
Proprietary Red Blend

Central Coast, California

MELLOW WINE STYLE

The Estate Cellars’ Proprietary Red Blend is a Bordeaux Style and a true representation of a California Meritage.  It is crafted out of the finest lots of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot from Central Coast vineyards. Blends are a true representation of the winemaker’s craft and the best possible wine they can make. Utilizing each of the varietals for different components rounds out the blends mouth feel and creates balance in the final product.

TASTING NOTES:
It’s a medium to heavy bodied wine that is dark purple in color with aromas of dried herbs, blueberry and tea leaf. On the palate, there are flavors of cocoa powder, currants and white pepper.

Varietal: 45% Cabernet Sauvignon, 25% Merlot, 15% Malbec, 15% Petit Verdot
Appellation: Central Coast, California
Analysis: 14.5% alcohol / volume

Aged: 16 months on 30% New French Oak, 70% Neutral French and American Oak
Harvest Date: Sept. 30 – Nov. 2
Average Brix at Harvest: 25.0
pH: 3.62
TA: 0.63
Sugar: 0.20 g/L
Food Pairing: Pot Roast, French Onion Soup, Italian Sausage Pasta
Cheese Pairing: The November Cheese Club selections.

California Certified Sustainable logoWINEMAKER NOTES:
The Estate Cellars Red Blend grapes were handpicked, and hand sorted prior to a 48-hour cold soak at 40°F. During fermentation, the wine is pumped over four times per day during peak fermentation to maximize extraction. Post fermentation the wine is held on skins for 24 hours to extend maceration and provide even more color and tannin extraction. The Red Blend is the best representation of a winemaker using all the tools they have to make the best wine possible. This wine is crafted over several tasting sessions with the winemaking team, fine tuning all aspects from flavor and aromas, to structure and mouthfeel.

HARVEST NOTES:
The 2019 Estate Cellars’ Red Blend, similar to the previous two years, was notated as one of the latest starts to their season’s harvest. The winters have prolonged their growing seasons as the increasingly wet soils allow the vines time to mature at a healthy rate. The above average rainfall in the spring gave rise to a later than average bud break and bloom, which allowed the weather time to warm up and decrease any concerns of destructive frost. The summer temperatures were well below the seasonal average with only four days of 100+ degree temperatures (in previous years, they saw 11-16 days over 100 degrees). These even and mild temperature changes gave the winery an ideal growing season that pushed them well into November. They believe this hang time has shaped up to provide high quality wine and one of their best vintages to date.

Clos LaChance logoABOUT THE WINERY:
Estate Cellars is a secondary brand to
Clos LaChance, a family owned and operated winery in the Northern Central Coast region of California. After perfecting their portfolio, they wanted to reach additional markets by creating unique labels while still maintaining their same attention to high quality wine. Clos LaChance Winery started in 1987 when co-owners, Bill and Brenda Murphy, decided to plant a few rows of Chardonnay in their Saratoga backyard. By 1992, they grew into a commercial winery releasing their very first vintage. Today, Clos LaChance Winery and Estate Vineyard is proud to be Certified Sustainable by the California Sustainable Winegrowing Alliance. Learn more here.


Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn about our Memberships >