This week’s second wine, a 2008 Clos Pegase Mitsuko’s Vineyard Chardonnay, hails from the Napa portion of the Carneros region, which actually straddles the Napa and Sonoma County line. This is a distinctively cooler area of Napa, making it a perfect climate in which to grow the Burgundian varietals of Chardonnay and Pinot Noir. Clos Pegase, not surprisingly, produces its fair share of both.
Unlike the Foxglove Chardonnay, the Clos Pegase Mitsuko’s Vineyard Chardonnay was fermented in oak, at least a portion of which was new, lending a distinctive smoky, vanilla aroma and flavor that, to be honest, you either love or hate (my stepmom loves; J hates). Accompanying those smoky sweet notes is a wonderfully intense flavor of sweet yellow peach, which, of course, makes me crave the grilled peaches I made for dessert the other night (recipe below). Rounding out the deep flavors is just a touch of lemon zest, which perks up what could otherwise be a somewhat over-rich palate.
In short, although this certainly isn’t a wine for the ABC (“Anything But Chardonnay”) crowd, there are certainly those (my stepmom) who will love the long, buttery finish of this very respectable wine. If you’re a buttery Chardonnay lover, you can find the 2008 Clos Pegase Mitsuko’s Vineyard Chardonnay at wine.com for $19.99/bottle.
3.5 corks popped!
Cheers!
Grilled Peaches
Serves 2
Ingredients
- 2 slightly underripe yellow peaches, sliced in half and pitted
- Brown sugar
- Vanilla ice cream (optional)
Preparation
Pre-heat your grill to medium. Sprinkle the cut side of your peaches with some brown sugar. Place the peaches on the grill face down first. Flip over after about 10 minutes and continue to cook, grill cover on, for another 10 minutes. Flip over again and sprinkle with additional brown sugar and allow to melt. Remove the peaches to bowls when they are just tender (but not mushy), topping with vanilla ice cream if desired.
