Hot Summer days spent poolside or warm nights by the campfire. Why not enjoy them with a glass of wine in hand?
For a limited time only, 12+ bottle orders of Chardonnay or Platine Blanc receive COMPLIMENTARY Next Day Air shipping.
Only 15 cases of each available!
Use promo code: SUMMER. Order online, call or email to get your case today!
$40 per bottle
Golden straw in color with a bouquet of white peach, lychee, and sweet leather. Lingering aromas of dried apricot and honeysuckle invite you to take a sip. The palate is clean yet full with flavors of blood orange, pear, kiwi and creme caramel. Finishing with notes of big and juicy stone fruits, lightly toasted oak, and maple butter that linger on the tongue.
2015 Platine Blanc
$35 per bottle
Beautifully pale straw in color, the aromas of lychee, meringue, and key lime entice your senses, with secondary aromas of pear, mandarin, honey and malt that leave you eager to take a sip. Bright and viscous on the front palate, notes of Meyer lemon and apricot glide across the tongue leaving you with a long, clean finish.
The Perfect Pairing
JUMBO PRAWN CEVICHE SALAD
with chiogga beet puree
By Chef Carlo Cavallo
3/4 cup of Orange Juice
Juice & Zest of 2 limes
8 Jumbo prawns (size 13/15), Poached in water till medium rare
4 oz of micro greens
2 grapefruit, peeled and segmented
1 box of heirloom toybox tomatoes (sliced lengthwise into 4)
1 english cucumber, diced in ¼ inch cubes
¼ cup Muscat wine vinegar
¾ cup of extra virgin olive oil
1 Peeled Chiogga beet, roasted in oven till cooked through
1 bunch of chives, thinly sliced
1 watermelon radish, thinly sliced on a bias
Salt & Pepper
For the Shrimp Ceviche
In a small bowl, place Orange Juice, lime juice, lime zest, a pinch of Salt & Pepper and mix. Add the poached shrimp and place in a refrigerator covered for at least 4 hours
For the dressing
In a mixing bowl, add the chives, and Muscat vinegar. Slowly whisk in the Extra virgin olive oil to create an infusion dressing, salt & pepper to taste.
For the Beet Puree
Cut the Chiogga beet into six pieces, place in a blender with ¼ cup of dressing…puree till smooth
Assemble the Salad
Place a tablespoon of the beet puree on a plate and spread.
In a small bowl add tomato, grapefruit segments, and cucumbers and mix in the remaining dressing. Using a 3 inch ring mold, place ¼ of this mixture in the mold and press…remove an excess dressing. Place 2 marinated prawns on the side and garnish with microgreens and a watermelon radish