Now that it is fall, I am all about roasted vegetables and the White Rock Chardonnay would go beautifully with butter-browned Brussels sprouts. The aroma of the soft char on these wonderful baby cabbages plays so nicely with this elegant wine. I would blanche the sprouts first and slice them in half, being sure to brown each and flip them in the pan. Then I would throw in a roasted sage chicken and puree some celery root to go alongside. Straight up delicious!
White Rock is a gorgeous representation of a Napa Chardonnay shining in the middle of Cabernet central, at the foot of Stags Leap. The depth this wine showed on the palate immediately struck me. There is plentiful fruit: citrus curd and ripe, almost honeyed pear that unfolds into more subtle complex flavors of the barrel. The finish is quite long and bright, which allows it to pair nicely with food.
Originally founded in 1870 by Dr. J. Pettingill, White Rock Vineyards was reinvented in 1977 by the Vandendriessche family who dug an underground cave out of the volcanic rock to make and store the wines. The Chardonnay grapes are hand sorted before pressing and are then fermented in French barriques, with partial malolactic fermentation allowed to take place. The wine is aged on lees for 13 months in barrel before bottling.