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By nose: stone fruit and wild blackberry. By mouth: Light, vibrant and lively with apricot , Meyer lemon, and a lightly nutty finish. This wine is a perfect summer wine which pairs beautifully with grilled food, but especially grilled figs wrapped with prosciutto, goat cheese and candied walnut salad with raspberry vinaigrette dressing, baby red potatoes with bacon, chive, cheddar and sour cream, crunchy skinned grilled garlic chicken and marinated tri-tip steak with chimichurri sauce.
In blending this wine we choose Chardonnay lots that are extremely expressive and fruit forward. Then in a decided step away from convention, we add SP and Blanc de Noirs in the dosage to better marry the apricot, nectarine, and citrus flavors. The dosage for the 2017 Summer’s Cuvée is 14mls 2018 Rued Clone Chardonnay, 8 mls BDN LEX, 6 mls 2005 SP.
Fall off the bone baby back ribs with a Pinot Noir and Santa Rosa plum BBQ sauce, served with a fresh out of the garden, summer green bean and onion salad, pairs perfectly with our Summer’s Cuvee.View Recipe