ChardonnaySonoma County Reserve 2018
The grapes for this wine are sourced from a sustainable and organic-practicing vineyard in Bennett Valley. The region sits at the bottom of the Sonoma Mountains and the mouth of the Petaluma Gap, with an intense funnel of cold winds from the Pacific. The vineyard backs up against the foothills, trapping fog for large portions of the day, cooling the grapes and extending the growing season.
We source our grapes from sustainable and organic-practicing vineyards. Minimal intervention winemaking is employed in the winery: native yeast fermentations, no ‘adjustments’, restrained use of oak, little-to-no fining or filtration, and responsibly minimal sulfur usage. Balanced, complementary with food, and always 100% Vegan.
A very long and moderate growing season, leading to a late harvest in one of the easiest vintages on record. The vineyard was hand-harvested and grapes hand-sorted before being pressed. After 48 hours of settling in tank, the must was transferred and fermented in neutral and new (20%) barrique. After fermentation completed, the wine was aged in a combination of neutral and new French barriques for 15 months before being bottled unfined and unfiltered.
A rich and creamy texture, with Meyer lemon curd, baked yellow apples, and fresh mandarin oranges are brought together by a crushed stone minerality, fresh ginger, tarragon, and baking spices.
The fuller body on this Reserve wine begs for the finer things in life: butter-poached lobster, pasta with black truffles, halibut cheeks, and exotically-spiced baked chicken dishes.
For the vegetable stock:
- Put all the ingredients for the stock into a pan, cover with cold water
- Bring to the boil
- Lower the heat and simmer gently for 30-45 mins
- Remove from the heat and allow to cool
- Pass through a fine strainer
For the truffle emulsion:
- Cut the butter into small cubes and return to the fridge
- Put 200g of veg stock in a saucepan, bring to the boil
- Add the butter gradually, beating briskly with a whisk
- As soon as the butter has melted take off the heat, beat the mixture energetically
- Add the truffle oil, Parmesan or hard cheese and grated fresh truffle
For the pasta:
- Mix the eggs together with oil
- Put the flour and the salt into a food processor
- Slowly add the egg mix to the flour until it forms a breadcrumb consistency
- Turn out into a clean work surface, then knead the dough for 5 or 6 minutes
- Wrap in cling film and place in the fridge to rest for 2 hours
- Cut a piece of the dough off and start to roll through the pasta machine until you reach desired thickness (around 2mm)
- Cut the sheet of pasta into strips and lay onto a try of semolina
- Bring a saucepan of water to the boil, season with salt
- Cook the pasta for 2 minutes and drain
- In a separate pan gently warm the truffle emulsion
- Add the pasta to the emulsion, ensuring all the strips of pasta are well coated
- Sprinkle with chopped chives
- Plate and shave fresh truffles on top
Truffle Mac and Cheese
- Pour the milk into a saucepan, then add the onion, garlic cloves, bay leaf and star anise
- Bring almost to the boil, then remove from the heat, cover and set aside to infuse for 30 minutes
- Strain into a jug and discard the flavourings
- Preheat the oven to 200°C/180°C fan/Gas 6
- Melt the butter in a separate saucepan over a low heat, then stir in the flour to make a roux and cook, stirring, for 1 minute
- Gradually whisk in the warm infused milk, until the mixture is smooth
- Slowly bring to the boil over a low heat, whisking continuously, until the sauce thickens
- Simmer gently for 5 minutes, stirring often
- Add the Comté and Cheddar cheeses and whisk in until smooth
- Season to taste with salt and pepper
- While the sauce is cooking, cook the macaroni in a large pan of salted boiling water until al dente, about 9 minutes or according to the packet instructions
- Drain, refresh briefly under cold running water and drain again
- Meanwhile, make the breadcrumb topping
- Melt the butter in a frying pan, add the garlic and sauté for a minute without colouring
- Stir in the breadcrumbs and cook over a low heat for about 8 minutes, until the breadcrumbs are pale golden and lightly toasted, stirring regularly to make sure the mixture doesn’t burn
- Stir in the parsley
- Tip the macaroni into the cheese sauce and mix well to coat
- Pour the mixture into a large, wide gratin dish
- Scatter the mozzarella on top, then sprinkle over the Parmesan. Sprinkle the toasted breadcrumbs over the top
- Bake for about 15–20 minutes, until the topping is golden and crisp
- Shave the black truffle on top and serve
Moroccan Chicken Traybake
- Preheat the oven to 220°C/200°C fan/Gas 7.
- Wash the baby carrots, cutting any larger ones in half lengthways. Place in a large roasting tray with the onions. Drizzle with 1 tablespoon of the olive oil and sprinkle over 1 tablespoon of ras-el-hanout until evenly coated. Place in the oven for 10 minutes.
- Pour the chicken stock into a small pan, place over a medium-high heat and bring to the boil. Put the couscous into a bowl with a little salt and pepper. Pour the hot stock over it, cover with cling film and set aside to absorb the liquid.
- Score the chicken skin with a sharp knife, then season with salt and pepper and sprinkle over ½ tablespoon ras-el-hanout.
- Cut each courgette into quarters lengthways and sprinkle with the remaining ½ tablespoon ras-el-hanout. Remove the tray from the oven and add the courgettes and chickpeas. Place the chicken breasts on top and drizzle with the remaining tablespoon olive oil. Add the water to the bottom of the pan and return to the oven on a high shelf for 15 minutes.
- Meanwhile, uncover the couscous and fluff it up with a fork. Stir in the coriander, then add lemon juice and salt and pepper to taste.
- Remove the roasting tray from the oven and sprinkle with pistachios and rose petals (if using). Bring to the table and serve straight from the pan.
'Using a spice mix like ras-el-hanout is a great kitchen shortcut – just sprinkle it over the vegetables and chicken in this easy traybake and you will be instantly transported to the souks of Morocco or Tunis without any effort at all. However, keep an eye on the sell-by date of ground spices – after a year or two they lose their potency, so don’t let them languish in the back of your cupboard for more than a decade and then expect them to taste of anything'.