2010 Cornerstone Cellars Willamette Valley Chardonnay

"this beauty of a Chardonnay is extremely well balanced and has a lingering finish that keeps you hooked and in love, it’s actually quite…sexy. Yes, sexy" Wine Julia

Cart Total: $0.00

Vintage:

2010

Wine Style:

White Wine

Appellation:

Willamette Valley

Barrel Aging:

16 months
100%	French Oak

Alcohol %:

13.5

Lively aromas of citrus flower, wet stone, slight flint, honeydew melon, and fresh hardy kiwi. Bright and vibrant on the palate, expressing Meyer lemon zest, mineral, lemon lime, vanilla, and slight clove with a long, juicy finish.

International Wine Report

Notes:

a beautiful sleek texture backed by a nice touch of acidity which leaves your mouth watering

James the Wine Guy Blog

Notes:

Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc

For Gremolata

1 1/2 tablespoons finely chopped fresh cilantro
1 small garlic clove, minced
Finely grated zest of 1 small lime (3/4 teaspoon)

For Beurre Blanc

2 tablespoons minced shallot
1 tablespoon finely grated peeled fresh ginger
3 tablespoons fresh lime juice
1/4 cup dry white wine
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
White pepper

For scallops

24 sea scallops (1 1/2pounds), tough muscle removed from side of each if necessary
1 tablespoon olive oil

Print a shopping list for this recipe View wine pairings

Preparation
Make gremolata:
Stir together cilantro, garlic, and zest in a small bowl.

Make beurre blanc:
Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.

Sauté scallops: Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.

Sprinkle scallops with gremolata and serve with sauce.

Read More

AVAs: 50% Yamhill-Carlton, 50% Chehalem Mountains

The 2010 vintage was a classic cool Oregon growing season without the typical warm, dry summer. A wet, cool spring lead to an early April bud break. June and July were cooler than normal and delayed bloom until the first part of July. This pattern continued throughout the summer and resulted in lower yields and a late harvest, commencing October 11 and finishing by the end of the month. The resulting wines are bright and lively, displaying classic chardonnay minerality and citrus notes.

Aged in 100% French Oak of which 24% was new for 16 months sur lies and was bottled in April 2012. 166 cases produced.

Cornerstone's Cellar

Cornerstone Cellars
Stepping Stone by Cornerstone
Cornerstone Oregon
The Library
Special Offers
Pre-Release Offers

close window

By entering Cornerstone Cellars' Wine Store, you affirm that you are of
legal drinking age in the country where this site is accessed.

Ship to:

Pick up at the winery

If your state is NOT listed above, simply choose one of the following options:

1) Select a state listed above and provide an alternate shipping address in that state during checkout.

2) Close this window, and continue browsing our wines.

close window

Enter your Email Address and your Username and Password will be sent to you.

Username:
Password:
	Always Remember Me On This Computer