Sarah’s Vineyard’s Madonne Blanc is an impressive blend of several varietals—61 percent Roussanne, 18 percent Grenache Blanc, 15 percent Clairette Blanche, and 6 percent Picpoul Blanc. It’s a deliciously intricate white wine that reflects its southern Rhone heritage—sunny, bright, floral, fruity and complex.
Grower and winemaker Tim Slater says, “It is our effort to emulate the traditional wines of the southern Rhone Valley. It is a marriage of California soils and climate to a classically styled blend of estate-grown Rhone white varietals.”
And if you want to try something a bit different, the Madonne Blanc ($30) fits the bill with its peach, lemon crème and vanilla aromas and flavors. “It will prove a refreshing pairing with summertime Mediterranean fare,” Slater says.
Slater has been crafting his skills since 2001, when he purchased the winery. Before that, he had been a DJ, a musician and a successful “micro-managing” engineer with many patents to his name. Now he has a beautiful tasting room and estate that’s well worth a visit.
Sarah’s Vineyard, 4005 Hecker Pass Hwy., Gilroy, 408-842-4278. sarahsvineyard.com. Open daily from noon to 5 p.m.
Salmon Release
Santa Cruz Fish Company imports Mt. Cook Alpine Salmon (MCAS) from New Zealand—the first farmed salmon to get the best choice in sustainability by Monterey Bay Aquarium’s Seafood Watch program. Mt. Cook’s salmon comes from free-flowing, pure glacial water in New Zealand’s Southern Alps—ideal growing conditions to raise freshwater king salmon. You can find it at New Leaf and local restaurants such as Shadowbrook, Palapas, Pono Hawaiian Grill, Crow’s Nest, and Johnny’s Harborside. It’s delicious!
