La Tapatia Chardonnay Carneros 2015

Happy Cinco de Mayo Angels!

We encourage you to throw an awesome Cinco de Mayo Fiesta this weekend pairing La Tapatia wines with your favorite Mexican bites. We guarantee you and your amigos won't be disappointed. Ole!

Saludos y Abrazos,
Dalia

Thanksgiving Tradition: BBQ oysters paired with La Tapatia Chardonnay!

One of our favorite Thanksgiving traditions is to host an oyster and wine fiesta! We invite you to try our delicious (and addicting) recipe with a Latin twist. BBQ oysters topped with a fresh tomatillo salsa, garlic butter, lime juice, Parmesan cheese and Tapatio hot sauce paired with La Tapatia Chardonnay!

Grilled Oysters with Tomatillo Salsa
Suggested Wine Pairing: La Tapatia Chardonnay
Serves 4 as an appetizer

Ingredients:
For the Tomatillo Salsa
-1 pound fresh tomatillos*
-8 fresh jalapeño peppers*
-2 cloves garlic
-¼ cup chopped cilantro
-Salt
*Tomatillos and Jalapeño Peppers are found at most grocery stores.

For the Oysters:
-4 Tablespoons unsalted butter at room temperature
-1 Tablespoon finely minced garlic
-1 Lime cut in quarters
-20 Shucked oysters, not drained
-Finely grated Parmesan Cheese

Directions:
 For the Tomatillo Salsa
peel off the tomatillo's husk and rinse tomatillo in water. Grill or roast the tomatillos and peppers until the skins appear burned. Do not peel the skins. In a blender or food processor, combine the garlic, tomatillos and peppers and process until semi-smooth. Add cilantro and salt and process for an additional 8 seconds.

For the Oysters:
 In a small bowl combine the butter and minced garlic and heat in microwave oven for 30 seconds. Place the oysters on a hot grill (at medium flame) and cook until hot to the touch - about 3 to 4 minutes each. The oysters will start to pop open. Chuck the oysters (wear protective mittens) and immediately top with ¼ teaspoon of garlic butter, ½ teaspoon of tomatillo salsa, a few drops of lime juice, Tapatio hot sauce and a pinch of grated Parmesan cheese. Enjoy with a glass of chilled La Tapatia Chardonnay.

Abrazos y besos,
Dalia & Everardo

Happy October Angels!

What are your thoughts so far on our 2015 Los Carneros La Tapatia Chardonnay? We are absolutely ecstatic with the outcome of this vintage. Our choice descriptors include: balanced, elegant and approachable = YUMMY!

We've received many inquiries in regards to why Los Carneros AVA (American Viticultural Area) is ideal to grow Chardonnay and Pinot grapes. Our answer in a nutshell: Los Carneros is one of California's oldest and most celebrated viticultural areas where the San Francisco Bay meets Napa and Sonoma to produce the finest cool climate Chardonnay and Pinot Noir.

The Carneros region covers over 90 square miles located along the low-lying hills of the Mayacamas Range. Elevations range from 400 feet in the foothills to near sea level closer to the bay - early morning fog is a constant maritime feature. The region's influences from nearby San Pablo Bay make it the coolest and windiest AVA in Sonoma.

The soils of Los Carneros are predominantly clay, shallow and very thin and together with the fierce wind coming off the bay aid in keeping crop yields small with intense bright flavors proving that this area was ideal for Pinot Noir and Chardonnay. 1983 is also the year that Los Carneros was approved as an AVA - such an exciting moment for both of our families!

In short, Los Carneros has been both of our backyards for years and we want to share its beauty and bounty with you. Thank you again for the continued support, encouragement and positive feedback! We are eternally grateful to you for following us on this journey of a lifetime!

P.S. Please stay tuned for the release of our 2015 La Tapatia Pinot Noir set to hit the NW website very soon. Salud!

Abrazos y besos,
Dalia & Everardo

surprisingly I liked it, even though I am not a chardonnay person

Well balanced, okay but not unreasonably so.
Not especially aromatic but very flavorful.

A very crisp, flavoraful Chardonnay. Pleasant drinking alone or with a pasta dinner.

Excellent

On the nose I got butter followed by a sulfur smell. As thawing opened I got vanilla and tropical fruit. The taste was a medley of butter, apples vanilla, and caramel. The finish was smooth with a juicy feel. By all rights this should be a favorite, but the sulfur on the nose was just too off-putting for me to buy again.

Omgosh. I have to say that finding two more bottles of this amazing smooth and creamy Chardonnay has made me extremely happy. It’s has the best buttery color and the flavor is still outstanding. I still give it five hearts. I’d give it six if I could.