Tasting notes

To impart highlights of vanilla, caramel and nutmeg, Ron barrel fermented and aged 70 percent of the Chardonnay in French and American oak barrels (20 percent new) for eight months. Fermenting the remainder in stainless steel maintained a bright, fresh fruit balance. The resulting wine has ripe pear and pineapple, and mango flavors highlighted by citrus, Granny Smith apple and hints of baking spices.

Other text

2001 Founders` Estate Chardonnay The 2001 vintage had a staggered start - with an early bud-break and fruit-set brought on by a warm spring and a pause caused by the onset of a cold front in April, which also caused an advantageous slight reduction in crop size. Once again, temperatures rose in May for a few days before falling back into a moderate pace that lasted throughout the summer. Consistent temperatures through September enabled the grapes to ripen evenly to full maturity and develop concentrated flavors and aromas. Winemaking Beringer Founders` Estate Winemaker, Ron Schrieve selected fruit for the 2001 Beringer Founders` Estate Chardonnay from various vineyards scattered along California`s cool coastal growing regions and employed two separate winemaking techniques to layer aromas and flavors for maximum complexity. Chardonnay grapes from vineyards on the North Coast contributed apple and pear aromas and flavors, Monterey fruit yielded vibrant stone fruit and pineapple characteristics, while lots from vineyards in Santa Barbara added their customary tropical fruit nuances. After gently crushing the grapes, Ron barrel-fermented approximately 80 percent of the wine and aged it in French and American oak barrels (20 percent new) for nine months to layer subtle spice aromas and add complexity and richness. The remainder was fermented in stainless steel to preserve the bright acidity and highlight green apple and tropical fruit.

Recipe

Angel Hair Pasta with Scallops 20 Bay Scallops 1/2 lb Angel Hair Pasta 1 T Shallot (finely minced) 1/2 t Garlic (finely minced) 2 T Extra Virgin Olive Oil 1/4 C white wine 1/2 C Heavy Cream 1/4 C Chicken Stock 1 Lg Bay Leaf 1/4 C Pine Nuts (toasted) 4 T Parmesan 1 T Chives (finely chopped) Salt & Pepper to taste Preheat oven to 400. Place a pot of salted water on and bring to a boil. Season scallops with salt and pepper. Lightly sear scallops in half the olive oil on one side only for about 2-3 minutes (or until golden brown). (At this stage you can hold on to them for about an hour before finishing in the oven). When ready to serve,… place scallops into an oven safe dish (sear side up) and place into oven for about 2-3 minutes (or until just barely firm to the touch. They should be slightly underdone in the center to avoid being rubbery). In the same pan you cooked the scallops in, over moderate heat, add the olive oil and saut? the shallots and garlic until softened (about 5-7 minutes). Make sure to scrape up all the brown bits in the pan while you are doing so (this equals more flavor) Add wine and bay leaf and cook for about 2 minutes. Add cream and stock and cook for about 5-7 minutes (or until cream has thickened slightly). Cook pasta in the boiling, salted water for a couple of minutes (or until al dente). Drain and add pasta to the cream mixture. Incorporate well. Divide pasta mixture evenly between 4 plates. Sprinkle each portion equally with the pine nuts, parmesan and chives. Serve immediately. Serves 4