2004 Inspiration Vineyards Chardonnay, Russian River Valley California. $19; Andrea Robinson Wine Club. 14.5% alcohol. Fermented in two and three year old French oak for 11 months. 150 cases.
Pale yellow color, clear hue, lovely aroma of pears with hints of spice and smoke and a bit of earth; excellent tastes of melons, pears and oranges, hints of flint and spice and just a hint of earth, full mouth feel, long complex finish, crisp acidity in wonderful balance with the fruit. Robinson was enthusiastic, but I choose to cellar three more bottles all on my own. It should be great fun to follow this wine's development. 4*+.
Notes:
http://www.inspirationvineyards.com/
Robinson: This month’s Chardonnay is simply a stunner, and not just “for the price,” which is incredible. We tasted this repeatedly with great French white Burgundies at five times the price, and it won every time. It is the most “Burgundian” California Chardonnay I have ever had.
Toasted hazelnut, vanilla, baked apple dumpling, smokiness...these are typical descriptors for French Meursault from the Burgundy region, but this is California wine. In my blind tastings this amazing bottling repeatedly bested top French white Burgundies at three to five times the price. I discovered the winemaker Jon Phillips last year and tasted everything he makes, and I really believe he is one of the most gifted winemakers in California right now. To me, the incredibly high quality and tiny quantities of this wine put it in a category I hesitate to utter: “cult.” But it is that good.
I really think it will get even better, not over a decade but over the next 2-3 years. I really believe it is on a path to add even more of those beautiful old-white-Burgundy bottle-age characters: mushroom and consommé, sherry and honey. This recipe will showcase all of that beautifully.
FARFALLE WITH PINE NUTS AND BUTTERNUT SQUASH
Serves 6
1 butternut squash, peeled, seeded and cut into 1-inch dice
Olive oil
Salt and freshly ground pepper
1 ¼ lb dry farfalle (bow-tie pasta)
1 c pine nuts, toasted (or substitute chopped walnuts)
1 T brown sugar
2 t grated orange peel
1 t grated lemon peel
¼ t ground cinnamon
¼ t freshly-grated nutmeg
1 ½ T unsalted butter
6 T freshly grated Parmigiano Reggiano cheese
Preheat the oven to 375°F. In a rimmed baking dish, toss the squash with olive oil, salt and pepper, and roast for 30 minutes until brown and tender. Remove from the oven and reserve.
About 15 minutes before the squash is ready, bring a pot of salted water to a boil. Cook the pasta until al dente. While the pasta is cooking, mix the pine nuts with the brown sugar, half the orange and lemon zest and half the spices.
When the pasta is ready, drain it, toss it with the butter in a large bowl, then add the pine nut mixture and squash. Toss to mix all the ingredients thoroughly.
Arrange the pasta on a platter, and sprinkle the remaining orange and lemon zest and spices over it.
Top each serving with 1 tablespoon of the grated Parmigiano Reggiano.
Regards, Bob
