J. Lohr Arroyo Vista Chardonnay

Grilled Wild Salmon with Heirloom Tomatoes

In a nod to our two primary appellations, Vineyard EVP/COO Steve Lohr recommends this delicious salmon dish, from Paso Robles’ famed ‘American Bistro’ Artisan, paired with either J. Lohr Arroyo Vista Chardonnay or J. Lohr October Night Chardonnay .  Over a recent Thanksgiving holiday, Steve prepared this dish for friends, to high acclaim.

Ingredients

  • 1 ½ lbs heirloom tomatoes, mixed varieties
  • 2 cups fresh chick peas (ceci beans), cleaned and blanched
  • 4 T extra virgin olive oil
  • 2 lbs wild salmon, skin on, bones removed
  • 1 lemon, zested and juiced
  • ½ cup shallots, diced
  • 1 additional shallot, minced separately
  • 1 T chervil, minced
  • 1 T tarragon, minced
  • 1 T chives, minced
  • 2 T flat leaf parsley, minced
  • 1 t grey sea salt
  • ¼ lb thick-sliced bacon, julienne 
  • ¼ cup sherry vinegar
  • 2 T Dijon mustard
  • 4 oz rocket (wild arugula)
  • Kosher salt and fresh ground pepper


Preparation

Heat grill to 275°. In a small mixing bowl, combine lemon zest, ½ cup shallots, chervil, tarragon, chives and parsley with 2 T of olive oil. Place salmon skin-side down on a baking sheet, and season with 2 t of kosher salt and some pepper. Spread a third of the herb mixture on the fish, then turn fish over. Spread the remaining mixture on the skin side, season with the grey salt and more pepper. Place fish in a wire fish basket and grill over indirect heat, skin side-up for about 20 minutes for medium, or until the desired doneness. Reserve.

In a medium skillet, cook the bacon over moderate heat until browned and crisp. Transfer bacon to a bowl, reserve the fat in the pan.  Add 2 T of olive oil and the shallot to the skillet and cook over moderate heat until the shallot is softened. Add the vinegar and simmer for 2 minutes. Remove from the heat and whisk in the Dijon mustard. Add bacon and season the vinaigrette with salt and pepper.

Season the tomatoes with salt, pepper and half of the lemon juice. Place the rocket on top of a platter and drizzle about a ¼ cup of the vinaigrette on top. Arrange the tomatoes on the rocket and scatter the ceci beans on top. Pull the salmon apart into large 2-inch chunks and nestle the pieces amongst the tomatoes and beans. Dress with a little more vinaigrette and lemon juice and serve.

Serves 4

2007 J. Lohr Arroyo Vista Chardonnay

VINTAGE

The vintage of 2007 saw very cool temperatures during flowering resulting in a phenomenon called “hens and chicks” in our Arroyo Vista Chardonnay.  This is a cluster with normal size berries – “hens” - mixed with tiny (seedless or unfertilized) berries – “chicks”.  Although the clusters weigh less, the flavors are intensified in the tiny berries.  And with very little rain in 2007 and very mild weather throughout the vintage this combination of environmental factors produced some truly excellent Chardonnay, rich in texture and full of fruit flavors.  Harvest commenced on the 5th of October with near perfect flavor development at 24.2º Brix, and 8.7 grams per liter of acidity. 


VINEYARDS

The Arroyo Vista Chardonnay is grown in the heart of the windswept and cool Arroyo Seco AVA of Monterey County. Loamy sand and gravelly loam soils of the Elder series are intermixed and underlain by “Greenfield potatoes” – stones that resemble potatoes in size and appearance and which absorb heat during the day and radiate their heat after sunset. This underlayment of stone effectively limits root growth to the top three to five feet of soil, harmoniously balancing the fruit and shoot growth of our richly flavored Chardonnay.


TECHNICAL DATA

 

Origin: Arroyo Seco AVA, Monterey County
Composition: 100% Chardonnay
Harvest Dates: October 5th - 6th, 2007
Process: Night harvested, vineyard pressed (to 0.8 bars) and settled
Harvest Chemistries: 24.2° Brix average, pH=3.33, Total Acidity 8.71 g/Liter
Vinification: Yeast: M2, Uninoculated (Wild Yeast) and M69
Fermentation: In barrel for an average of 17 days
Malo-Lactic: Inoculated each barrel with MCW strain of malolactic bacteria, October 2007, Completed malolactic fermentation in January 2007
Stirring: Weekly stirring of each barrel, starting November 2007 until March 2008 (during malolactic fermentation and five months post)
Post-Stirring: Monthly topping up of barrels and free sulfur dioxide and oxygen monitoring
Maturation: Aged in barrel sur lie in 50% new Francois Frères French “Troncais” oak

Winemaker's Comments

The 2007 J. Lohr Arroyo Vista Chardonnay is a very bright, vibrant yellow color, with aromas of pear, apple, and lime custard. The Burgundian winemaking techniques, including alcoholic and malolactic fermentation in barrel with lees stirring and extended aging, contribute a complex bouquet of grilled hazelnuts, butter, honey and gun flint and amplify an already intensely viscous wine. This is an enticingly delicious Chardonnay with complex aromas and flavors balanced by palate cleansing acidity, perfect for pairing with roasted chicken or cream-sauced pasta dishes.  

 

Price: $25.00 750ml

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