2013 California Chardonnay
The 2013 Joel Gott Unoaked Chardonnay has tropical aromas of melon and pineapple that lead to bright citrus flavors and a hint of vanilla. On the palate, notes of stone fruit and apple are balanced by a clean, bright acid backbone with a rounder midpalate and minerality on the finish.

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The 2013 growing season was optimal with moderate temperatures from spring through harvest, giving us well-balanced fruit with concentrated flavors. Fruit from cool, marine-influenced Monterey allows for a longer hangtime on the vine, creating more developed flavors and crisp acidity. The Napa and Sonoma appellations complement Monterey, with Napa adding rich, ripe flavors that bring a concentration to the blend and Sonoma providing minerality and complexity. Our Chablis-style Chardonnay does not undergo malolactic fermentation and is aged in stainless steel. This style of winemaking preserves the purity and flavors of the fruit, making for an elegant, naturally balanced wine.

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Varietal:
100% Chardonnay
Appellation:
Monterey
Sonoma
Napa
Barrel:
100% Stainless Steel
Alcohol:
13.8%

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CHEESE PLATTER (w/ Almonds & Olives)
Serves 6

Rosemary Almonds
3 cups raw almonds
2 tablespoons olive oil
1 tablespoon finely chopped rosemary
Kosher salt (or sea salt) to taste

  1. Preheat oven to 350F.
  2. Toss almonds in olive oil on a sheet pan, coating evenly. Use more olive oil if needed.
  3. Toast almonds for 10 min, then toss in chopped rosemary and salt.
  4. Toast for 5 more min, or until deep golden and fragrant.
  5. Let cool, and then season with more salt as needed. Serve and enjoy, or store in an airtight container for up to one week.

Marinated Goat Cheese*
1/2-pound goat cheese (preferably sliced in thick rounds)
1 clove garlic, finely minced
1 1/2 teaspoons chopped thyme
Olive oil
Pepper to taste (preferably freshly ground)
Kosher salt (or sea salt) to taste

  1. Lay rounds of goat cheese in a shallow serving dish.
  2. Evenly sprinkle the garlic and thyme on the goat cheese.
  3. Cover with a generous amount of olive oil (it should puddle around the goat cheese).
  4. Season with salt and pepper, and serve.

*If making ahead of time, whether a day or a week before, put together the above in a jar, halving the garlic clove, using a few whole sprigs of thyme and few whole peppercorns. Make sure that the goat cheese is covered with olive oil, and then seal the jar. Don’t season with salt until serving.

Olives
1-2 cups Castelvetrano olives, or other buttery, mild olives

Baguette
1 epi baguette for easy tearing, or any French or sweet baguette, sliced

Optional tip
If your baguette is a day old, wrap it in foil and put it in a cold oven set to 350F. Once the oven comes to temp (5 to 10 minutes) it should be warmed through with a crisp crust and a soft interior. Alternatively, wrap the baguette in foil and place in a preheated oven at 350F for roughly five minutes. Use care when testing the baguette or removing it from the oven as the foil will be hot to the touch.

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