Chardonnay, Wild Oak Vineyard, Sonoma Valley (2015)
This Chardonnay is crafted in a Burgundian-style to create a refreshing and flavorful wine with bright acidity and a touch of minerality on the finish. Aromas of d’Anjou pear, apple blossom and lightly-toasted meringue mingle with layered flavors of crisp green apple and Meyer lemon tart.
All of the fruit for this lovely wine comes from our Certified Sustainable Wild Oak Vineyard located at the base of majestic Sugarloaf Ridge and Hood Mountain in historic Sonoma Valley. Over the centuries rock and gravel has washed down from the mountain range providing an ideal soil for Chardonnay while the region’s moderate climate prolongs ripening and hang time, promoting natural balance in this wine.
2015 brought an early and light harvest that began on August 10, the earliest date in St. Francis’ history. The year started out very warm and dry but then cool, damp weather in May hampered fruit set. Though the result was smaller, looser clusters on the vine, the warm and consistent summer that followed produced high quality fruit with exceptional aromatics and concentrated flavors.
wine’s delicate flavors, aromas and acidity. Grapes are pressed whole cluster, then fermented sur lie in a temperature controlled room kept at 55 degrees to ensure slow fermentation. The wine undergoes partial malolactic fermentation and is stirred by hand three times per week to increase mid-palate intensity. Winemaker Katie Madigan ages this wine for seven months in French oak barrels, 60% new, with a light, soft toast to create a creamy mouthfeel without heavy oak notes.
CURRIED CAULIFLOWER SOUP & CARAMELIZED APPLES
• 5 cups chopped cauliflower
• 1 can coconut milk
• 1 large white onion, diced
• 1½ tablespoon Madras Curry Powder
• 1 leek, white parts only, diced
• ½ cup dry white wine
• 2 ribs celery, chopped
• 1 Kafir lime leaf
• 4 cloves garlic, chopped
• 2 cups water
• 1 tablespoon Canola oil
• 1 Granny Smith apple, peeled and diced, small
• 1 teaspoon Canola oil
• 1 tablespoon sugar
• Juice of ½ lemon
Heat a sauté pan with 1 teaspoon of Canola oil over high heat. When oil is almost smoking, add apples and cook for 30 seconds, add 1 tablespoon of sugar. Toss and cook for 1 minute to caramelize, then add lemon juice and toss together to coat. Remove from heat and set aside.
In a large saucepan, add 1 tablespoon of Canola oil and sauté onions and leeks over medium-high heat until translucent. Add garlic and celery and cook until soft. Add curry powder and cook for 30 seconds to release aromas. Add white wine and reduce until almost dry. Add coconut milk, adjust heat to low and reduce sauce to almost half. Add cauliflower, Kafir lime leaf and water to pan, cook for about 20 minutes over medium heat, until cauliflower is very soft. Let cool for 15 minutes and remove Kafir lime leaf. Place in blender and blend well, then return to saucepan and warm. Add salt to taste and garnish with caramelized apples.
Recipe created by St. Francis Executive Chef Bryan Jones