R21;With each new vintage, I recall why I enjoy making wine. Starting fresh each spring energizes me. My sense of personal renewal shows in our popular Chardonnay. This is a wine with a medium body, full of easy-to-drink flavors of apple, pear and tropical fruits. So when the day is done, I like to relax and refresh with good friends. Our Chardonnay is always invited.”
--Dennis Martin, Winemaker

Tasting notes

Recipe

Fettunccini With Garden Greens and Beans serves 6-8 1 ounce diced porcini mushrooms, soaked in 2 cups of water until soft (1 hour) 1/2 cup slivered shallots 1/4 cup coarsely minced garlic 1/4 cup extra virgin olive oil 1/2 cup dry white wine 2 cups chicken or vegetable stock 1/2 cup cooked black-eyed peas 1/2 cup cooked black turtle beans 1/2 cup cooked white beans salt and ground black pepper to taste 2 cups julienned mixed greens (such as collards, kales, mustards, etc.) 1-1/4 pounds fresh fettuccine 1/4 cup minced flat leaf parsley Strain the porcini mushrooms through a fine strainer, reserving the liquid. Check carefully for sand. Chop the porcini coarsely to measure approximately 1 cup. Sauté the shallots and garlic in the oil in a large pan until translucent but not brown. Add the white wine and the porcini soaking liquid. Bring to a boil. Add chicken stock, peas and beans. Bring to a simmer; reduce slightly (about 5 minutes) and season with salt and pepper. Add the greens and cook quickly until tender. Meanwhile, cook the pasta in boiling salted water until just tender. Strain and add to the bean mixture. Toss until thoroughly combined. Add the parsley and serve immediately. If a richer flavor is desired, you may add one tablespoon of butter while combining the pasta and beans.