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Madigan Cellars Chardonnay

Year

2009
Varietal

Chardonnay
Style

Rich
Origin

United States
Pairing

Seafood
$15.00 per bottle
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Origin
Napa Valley is the heart and soul of the California wine industry. Running north to south, the valley is 34 miles long and defined by mountain ranges and its proximity to the Pacific Ocean and San Pablo Bay. Its temperate climate--warm, sunny days and cool nights--coupled with over 30 different soil types make Napa Valley one of the world's premier wine regions. And some say that White Rock Vineyards, producer of the Madigan Chardonnay, is one of its best kept secrets.
Pairings
A few ingredients that highlight Chardonnay's intrinsic character are butter, mushrooms, coconut, ginger, pine nuts, Dijon mustard and polenta. Refined New World offerings like this one not only pair well with shellfish, seafood and poultry, but they also have enough structure and intensity to stand up to simply prepared veal and pork dishes. For more daring matches, consider pumpkin curry; a salad tossed with crab, mango, avocado and Meyer lemon dressing; or seared ahi with fresh corn and crispy pancetta.

Serve chilled (50°F).
Winemaker
Madigan Cellars is the second label at White Rock Vineyards, which was originally established in Napa Valley's Stag's Leap District in 1870. The Vandendriesshe family revived White Rock in 1977, with the goal of producing small quantities of expressive, traditional wines. After a series of apprenticeships at top-flight wineries in France and Chile, as well as all over Napa Valley, Christopher Vandendriesshe assumed the post of winemaker at family-run White Rock. His brother Michael supervises the vineyard.
The Wine
While White Rock is best known for its Cabernet Sauvignons, its Madigan label offers beautifully crafted Napa Valley wines at more affordable price points. The Madigan Chardonnay displays a full-scented bouquet of lemon blossom, pineapple, chrysanthemum and chamomile. On the palate, it features beautiful texture, good acids, a pleasing minerality and flavors of lemon curd, crème brûlée and lightly toasted coconut.

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