Geyser Peak Winery’s director of winemaking Ondine Chattan took an afternoon away from her 15th harvest to discuss her wines, the new label and some bold food pairings.
“Green fig character is one of my favorite touches in our sauvignon blanc ($12-15) wine,” she said. “This crisp varietal pairs deliciously with a coconut-corn soup, bell peppers and topped with jalapeno-Thai basil cream.”
Fruit for the 2012 pinot grigio was grown in cool that brought mineral character and floral notes while warmer climes brought tropical character.
“Our 2011 Water Bend chardonnay ($24) is a perfect accompaniment for chicken dishes,” she said. “The creamy aroma and vanilla flavor was a great match for baked chicken breast with mascarpone polenta, wild mushrooms and charred tomatoes.”
Founded in 1880, the winery remains focused on capturing the essence of Sonoma County terroir. Geyser Peak's varietal wines are crafted from grapes sourced from premium vineyards throughout California.
“Our Block Selection – a variety of our favorite blocks chosen through extensive tasting and viticultural work – is for the wine enthusiast,” Chattan said. “Made in limited quantities and priced from $21, these limited quantity wines include sauvignon blanc, chardonnay and cabernet sauvignon.”
Deep red and blue hues in the glass, the XYZin embraces the varietal’s California heritage. Aromas of raspberry and crushed Bing cherries add a prelude of excitement before a rush of bright acidity and jammy flavors.
“Adding pinot noir to the Geyser Peak portfolio is a natural extension of my winemaking philosophy of producing wines that are accessible both in style and price,” she said. “That combination brings a new dimension of luxury to everyday moments.”