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Rodney Strong Vineyards Chalk Hill Chardonnay
Complex with a range of flavors. It's layered, with notes of melon, apple and spice. Both creamy and crisp, with abundant fruit character, mineral, and toasty oak flavors. It's lovely, with bright acidity and a lingering finish.
Our Normal RRP: £28.99 now £24.99
Product Description
The history of Rodney Strong Vineyards has roots that stretch back more than 100 years; a tale of families in pursuit of an abiding passion: wine. In 1904, Sonoma County settlers planted what is now our Heritage River West Zinfandel estate vineyard, just behind the property that is now home to our winery. Our story begins more than 50 years ago, when a celebrated American dancer named Rod Strong settled in Sonoma County to pursue a second lifelong creative passion: winemaking. Rodney Strong Vineyards was the 13th winery bonded in the newly discovered Sonoma County wine industry. A trio of winemaking paths crossed when Rick Sayre joined the team as Winemaker in 1979, and again when the Klein Family, 4th generation California farmers, purchased the winery in 1989 and initiated a renewed commitment of modern artisan winemaking. Through the years, Rodney Strong Vineyards has earned the reputation for critically acclaimed Single Vineyard and Reserve wines, stand out Estate releases and best-in-class Sonoma County varietal wines.
Subtle toast and vanilla aromas join up with loads of fresh fruit aromas and a hint of hazelnut on the nose of this Chalk Hill Chardonnay. The palate of this wine is incredibly even keeled and balanced with appealing orchard fruit and spice sharing the bill with mineral characteristics and, to a lesser degree, bits of tropical fruit and lemon ice. A bevy of spices such as nutmeg, cardamom and white pepper are part of a creamy, layered finish.
Butterflied Langoustines with Soy, Lime and Chilli and Parmesan Crisps
Cooking Time: 00 hrs 40 mins (approx.)
Number of Servings: 2
INGREDIENTS
For the langoustines //
1 tbsp olive oil
pinch chilli flakes
2 limes, juice only
6 langoustines, butterflied
50ml/2fl oz white wine
For the dressing //
1 lime, juice only
2 tbsp soy sauce
2 tbsp red wine vinegar
4 tbsp sesame oil
3 tbsp olive oil
handful fresh coriander, chopped
For the parmesan crisps //
150g/5½oz parmesan, grated
small handful mixed fresh herbs (such as parsley, dill, chives, coriander), chopped, to serve
1. Preheat the oven to 200C/400F/Gas 6.
2. For the langoustines, place the oil, chilli flakes and lime juice into a large bowl and mix well.
3. Place the langoustines into the bowl and stir well.
4. Heat a griddle pan until hot and chargrill the langoustines for two minutes on each side, or until pink and completely cooked through.
5. Add the wine and cook for a further minute.
6. For the dressing, place all the dressing ingredients into a bowl and mix well.
7. For the parmesan crisps, place six small handfuls of grated parmesan onto a non-stick baking sheet at wide intervals. 8. Press the piles of parmesan down to flatten them, then transfer to the oven and bake for 6-8 minutes, until golden-brown. 9. Remove from the oven and allow to cool and harden.
10. To serve, place three langoustines onto each serving plate and drizzle over the dressing.
11. Top with the parmesan crisps and scatter over the herbs.
Grower: Rodney Strong Vineyards
Grape Variety: Chardonnay
Style: Tropical and Creamy
Country: USA
Appellation: Sonoma County
Vintage: 2016/17
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl
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