2007  Chardonnay

The grapes for the 2007 Lanza Chardonnay were harvested on 9-14-07 at 23.4 brix. The wine was fermented and aged in 33% new, 33% 1 year, and 33% 2 year old French Oak barrels for 9 months prior to bottling. The 2007 Lanza Chardonnay is a full bodied white wine with notes of apple and pear leading to a finish with of butter and oak.

Varietal Content:

100% Chardonnay

Bottled:

9/11/2008

PH:

3.70

TA:

.53 gm

Residual Sugar:

.05%

Released:

December 2009

Cases Produced:

224 LIMITED PRODUCTION

Winemaker:

Rick Lanza

Winemaking Notes

Fragrant aromas of juicy fruits; cantaloupe, mango and apricots envelop the nose. Added notes of lemongrass, Kaffir lime leaves and cilantro round out the bouquet. Palate features more apricot jam flavors with added peach and hints of vanilla. Rich palate offers ample fruit and a zesty blood orange finish.

Price: 18.00

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• 2 to 4 crabs cleaned and cracked
• 2 lbs large prawns skinned and deveined
• 3 lbs manilla clams
• 2 15 oz cans stewed tomatoes
• 1 15 oz can tomato sauce
• 2 cups Wooden Valley Chardonnay
• 1/2 bunch parsley,chopped

• 1 large onion, chopped
• 2 lg bell peppers, chopped
• 4 stalks celery, chopped
• 3 lg cloves garlic
• 1Tbs Italian seasoning
• salt & pepper to taste
• dash tobasco sauce
• Oil

Directions:

In medium size stock pot sautè onion, bell pepper, and celery in oil, until wilted. Puree tomatoes, garlic, parsley, and herbs in a blender and add to sautèed vegetables. Add tomato sauce, wine, salt & pepper and a little tobasco sauce.

Cook on low heat 45 minutes to 1hour. Add crab and clams to mixture, let cook 10 to 15 minutes. Add prawns and cook until done. Approximately 10 to 15 minutes longer. Once Cioppino is done but still simmering add 1 tsp baking soda. This will reduce the acidity caused by the tomatoes.

A Lanza Family favorite during winter months. Serve with crusty french bread and a glass of Wooden Valley Wine.

Enjoy!!

Serves 6

Click here to print recipe