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Benovia La Pommeraie Chardonnay
Vivid aromas of acacia, pineapple and citrus blossom. Then the vibrancy of the wines’ aroma is matched by its opulent texture and layered flavors of candied grapefruit, dried apricot with a mineral laden finish. A wine with exceptional complexity.
Our Normal RRP: £49.99 now £45.99
Product Description
Ben Dewane and Novian Anderson never met, yet they raised their children with similar old-fashioned values. Hard work brings its own rewards, they would say. Be the best at what you do. Surround yourself with good people, and let them get to work. And never, ever produce anything that wouldn’t make you proud. With such similar family backgrounds, it’s no wonder Joe Anderson and Mary Dewane would eventually find each other and marry. Together, they began a journey that led them to establish a winery that would make them, and their fathers, proud — proud enough that the Benovia name pays homage to Ben and Novian. Their journey also inspired Joe and Mary to assemble the best possible team of respected winemaking professionals. They partnered with Mike Sullivan, one of northern California’s top winemakers, and someone who shares their passions for quality. With Mike as Benovia’s co-owner, general manager and winemaker, they brought on Christy Simon as CFO to manage the financial side of the business. To bring even more depth to the winery operations, Chris Kangas was hired as vineyard manager, Nick Finarelli as assistant winemaker, and Tucker Catlin as vineyard development consultant. All good people who together make an even better team. At Benovia, our team is an extension of an extraordinary family, a family that eats, drinks, and breathes a lifelong passion for wine. That passion led to the purchase of the renowned Cohn Vineyard atop a mountain near Healdsburg, where the couple lives, and led to a new winery in the heart of the Russian River Valley. The journey will continue…
This vineyard was once an apple orchard which is why we chose the name “La Pommeraie” — French for “the apple orchard” — to pay homage to the site and its history. A blend of Dijon 95 and Old Wente Chardonnay selections this complex and powerful wine has an amazing aromatic complexity of citrus blossom, honeysuckle and white peaches, with an opulent texture and layered flavors of candied citrus.
Grower: Benovia Estate
Grape Variety: Chardonnay
Style: Aromatic and Complex
Country: USA
Appellation: Russian River Valley
Vintage: 2013/14
Closure: CORK
Alcohol: 14.5% ABV
Bottle Size: 75cl
Roast Lemon Chicken with Pea Pilaf
Cooking Time: 00 hrs 55 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 large lemon
1 chicken stock cube, crumbled
500ml (2 cups) boiling water
1 tablespoon plain flour
8 chicken drumsticks
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
200g (1 cup) long-grain rice
1 teaspoon dried oregano
150g (1 cup) frozen peas
Baby rocket leaves, to serve
1. Preheat oven to 180°C. Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. 2. Cut the rind into very thin strips.) Juice the lemon. Place the stock cube and boiling water in a heatproof jug and stir until the stock cube dissolves.
3. Place the flour in a large shallow bowl and season with salt and pepper. Add the chicken and toss to lightly coat.
4. Heat oil in a large heavy-based flameproof casserole dish over medium heat. Add the chicken drumsticks and cook for 2 minutes each side or until browned. Transfer to a plate.
5. Add the onion and garlic to the dish and cook, stirring, for 3 minutes or until soft. Add the rice and oregano, and cook, stirring constantly, for 1 minute. Add the lemon juice and chicken stock. 6. Increase heat to high and bring to the boil. Return the chicken to the dish. Cover and bake in oven for 30 minutes or until the rice is tender and the chicken is cooked through.
7. Stir in the lemon zest and peas. Cover and set aside for 5 minutes or until the peas are cooked through. Divide among serving plates and serve with baby rocket leaves.
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