In 1978 , a remarkable vineyard took shape alongside a deep pine forest that climbs the western hillside of Napa Valley’s storied Stags Leap District. Today, nestled in a small valley along the Silverado Trail, the carefully maintained and terraced slopes of Pine Ridge Vineyards blend gracefully with the natural rise and fall of the land. Year after year, the wines of Pine Ridge carry a sense of this place and its history. Continuity, balance and meticulous craftsmanship are inherent in the wines and deeply embedded in the winery's heritage. Each vintage reflects the distinct characteristics of the appellation and a focused commitment to refinement that reaches across the years, from the founding of the winery to today.
|This extraordinary blend enchants the nose with a refreshing bouquet of succulent fruit and delicate florals, opening with juicy honeydew melon, sweet white peach, and ripe green plum touched with hints of spiced white tea and soft apple blossom. The vivacious palate leads with crisp yellow grapefruit, fresh-cut pineapple and sumptuous honeyed pear notes. Lush and lively fruit flavors linger through the clean and slightly off-dry finish.
|“A consistent, big-time winner in the value sweepstakes, the 2014 Chenin Blanc / Viognier is a blend of 80% Chenin Blanc and 20% Viognier (145,000 cases produced) is aged totally in stainless steel, has malolactic blocked, and offers what consumers love – big, flowery, fresh honeysuckle and tropical fruit, a light to medium-bodied mouthfeel, beautiful purity, texture and a long finish. Drink it over the next year. " Wine Advocate, 90 Points
|Seared Salmon with Citrus Salad
Serve with Chenin Blanc ~ Viognier
6 - 5 ounce fresh salmon filets
1-1/2 pounds early spring greens, rinsed and dried
1 clementine, segmented and juiced
1 tangelo, segmented and juiced
1 Mandarin orange, segmented and juiced
1/2 Meyer lemon, juiced
4 tablespoons grapeseed oil
1 tablespoon shallots, minced
1 teaspoon tarragon, chopped
1/2 teaspoon thyme, chopped
1/2 teaspoon chervil, chopped
Salt and pepper to taste
Strain combined citrus juices into a small bowl, add shallots and allow to macerate while preparing salmon.
Preheat oven to 350°F. Remove salmon skin any pin bones in filets using tweezers or needle-nosed pliers.
Heat 1 tablespoon oil in two separate pans over high heat. Season filets on both sides with salt and pepper. Sear on one side only without shaking or moving the filets.
Reduce heat to medium-high and continue to cook on stove top until edges begin to brown. Then place pans in oven to finish, approximately 6 minutes for medium-rare or longer if preferred.
While salmon cooks, dress salad by whisking remaining 2 tablespoons of grapeseed oil into citrus juice and shallot mixture in a slow stream. Season with salt and pepper, then add herbs and toss with greens (you may have extra dressing, which can be refrigerated for up to 30 days and reserved for another use).
Plate greens, garnish with citrus segments, and finish by topping salad with salmon filets served crispy side up. Drizzle with a little extra dressing.
Yields 6 servings