Chardonnay

Chardonnayvineyards

Tin Roof 2006 Chardonnay was produced primarily from grapes grown in California’s cool North Coast appellation, with a significant portion of the fruit coming from Mendocino County. Chardonnay does best in cool-climate regions where it can ripen slowly and evenly, developing rich flavors while retaining healthy levels of acidity.

winemaking

Boldly flavored, smoothly textured and unusually complex, Tin Roof wines are designed to please wine lovers seeking distinctive varietal character. Our 2006 Chardonnay was fermented in stainless steel tanks at cool temperatures to preserve its bright fruit flavors, with a small portion undergoing malolactic fermentation and sur lie aging to foster a creamier texture and richer flavors.


winemaker’s notes

“Our 2006 Chardonnay displays fresh apple and ripe peach aromas with subtle creme brulee and toasted almond tones. The wine’s bright, creamy mid-palate flavors segue into a long, elegant finish that makes this Chardonnay a marvelous accompaniment to fish and chicken dishes, game birds, pork and cream-sauce pastas.”

 

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Tin Roof 2006 Chardonnay

varietal

Chardonnay

appellation

California

Growing Regions

North Coast

Fermentation

Stainless steel

Barrel Aging

Two months sur lie in French and American oak

alcohol

13.5%

TA

0.64g per 100ml

pH

3.5

 

Boiled Shrimp tossed with Celery Root and Apple Remoulade

Paired with Tin Roof Chardonnay

 

Serves 12

  • 36 each Boiled, peeled shrimp
    1 cup Mayonnaise
    1 ½ t Dijon mustard
    2 Tbl Lemon juice
    1 ea Hard cooked egg, diced
    1 Tbl Gherkins, small diced
    1 Tbl Parsley, minced
    ½ tsp Tarragon, minced
    ½ cup Pecans, toasted and slightly crushed
    1 each Small Celery root, grated, blanched and shocked
    1 each Green Apple, julienne

 

In a mixing bowl add mayonnaise, mustard, lemon juice, egg, gherkins, herbs. In another mixing bowl add shrimp, pecan, celery root and apple. Add mayonnaise mixture to shrimp and toss. Serve as a first course or salad course.