WHAT'S NEW AT CHALK HILL ESTATE VINEYARDS & WINERY
At Chalk Hill the winemaker and vineyard manager strive to make our wines a true representation of the Estate. Because of our diverse terrain we are able to grow many different grape varieties all of which are handled with extreme care from vine to bottle. In addition to our well-known Estate wines we produce limited and small-lot wines for our wine clubs. The vineyard and winemaking teams collaborate through the seasons focusing on each varietal from harvest to the final blends. “It’s the highlight of my work at Chalk Hill” says winemaker Jordan Fiorentini of the small lots.
I created my Chalk Hill Chairman’s Club so I could offer our friends exclusive access to limited productions of our rarest wines. Jordan is able to create small quantities of extraordinary wines that showcase the diversity of this unique Estate.
The 2008 vintage at Chalk Hill experienced a warm growing season well into October allowing for outstanding tropical flavors in the white wines and softness in the red wines. Club wines from the 2008 vintage will be released exclusively to our club members in 2010 and 2011. Club wines from the 2008 vintage will include Sauvignon Gris, Sauvignon Blanc Musqué, Chardonnay Clones 809 and 4, 97/15, Cabernet Sauvignon/Malbec, Cabernet Sauvigon/Carmenere and Syrah/Carignan.
Autumn is always a very exciting time of year at Chalk Hill. The harvest is in and the vineyards are changing color, displaying different hues each day. Please come visit and experience the delights of the season for yourself.
— Frederick P. Furth
To join our wine clubs and have the opportunity to purchase limited-production wines, contact us at 707.657.4837 or mroudebush@chalkhill.com.
HOLIDAY PACKAGES
Chalk Hill is pleased to offer five special packages (PDF, 688 KB) to assist with your holiday gift giving. We would be happy to customize your gifts as needed and we can accommodate large shipments.
| Red & White Holidays
This exceptional holiday gift package features two bottles of the newly released 2007 Chalk Hill Estate Chardonnay and one bottle of the 2006 Chalk Hill Estate Cabernet Sauvignon.
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| Holiday Wishes
2006 is the second vintage of Furth. The 2006 Furth was crafted from select barrels from only the very best lots creating a cellar-worthy wine of opulence, power and depth.
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| White Holidays
For the white wine lovers on your list this outstanding collection includes two bottles of the 2007 Chalk Hill Estate Chardonnay and one bottle of the 2007 Chalk Hill Estate Founder’s Block Chardonnay.
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| Decadence
For the chocolate connoisseur, our decadence package includes one bottle of the 2006 Chalk Hill Estate Merlot along with a Michel Cluizel chocolate sampler of 28 assorted Dark and Milk squares. A delight in itself, the prestigious Les 1st Crus de Plantation chocolate is made even more delicious paired with the 2006 Merlot.
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| The More the Merrier
Offer an impressive holiday gift of a 1.5 liter bottle of Chalk Hill Estate Cabernet Sauvignon signed by our winemaker. Give this gift in a branded wooden box for an additional $10.
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To order, please call the Chalk Hill Tasting Room at 707.657.4837 or email concierge@chalkhill.com.
FROM THE ESTATE KITCHEN
Pan Seared Sweet Royale Scallops with White Corn Puree & Agro Dolce
Recipe by Estate Chef Didier Ageorges
to be paired with
2007 Chalk Hill Estate Bottled Chardonnay
Ingredients (6 Servings)
12 Royal Sea Scallops
16 ears of white corn
1 lemon, juiced
4 oranges, juices
1 cup of Ruby port
3 Tbsp. pomegranate syrup
1 cup demi-glace (or reduced veal stock)
salt and pepper
2 Tbsp.butter
20 Corn Shoots
1 bunch of Arugula or Mizuna (enough to garnish)
Lemon Vinaigrette (1 part lemon juice, 7 parts extra virgin olive oil, s&p)
Step 1: Prepare the Scallops
12 royale sea scallops (U10), clean and set aside.
Step 2: Corn Puree
Remove the corn kernels from the cobs. Juice the corn. Add the lemon juice. Cook over a low heat, stirring constantly until it thickens – about 10 minutes. Season to taste.
Step 3: Agro Dolce Sauce
Over a low heat, reduce the orange juice and port to a syrupy consistency. Add pomegranate syrup and demi-glace. Cook for 5 minutes. Season to taste.
Step 4: Preparation & Presentation
Pan sear the scallops over a high heat using clarified butter & fresh butter until golden brown on both sides – about 3 minutes on each side.
Spoon corn puree onto the center of the plate and display the scallops nicely on top. Drizzle the agro dolce sauce around the corn puree.
Suggestion: Garnish with corn shoots or micro greens such as arugula or mizuna, dressed with a simple lemon vinaigrette, on top of the scallop.
FEATURED WINES
The wines featured in this newsletter include the newly released 2007 Chalk Hill Estate Chardonnay and 2006 Chalk Hill Estate Cabernet Sauvignon.
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2007 Estate Bottled Chardonnay |
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2006 Estate Bottled Cabernet Sauvignon |
CONTACT
Chalk Hill Estate10300 Chalk Hill Road
Healdsburg, California 95448
(707) 838-8406
concierge@chalkhill.com
