Made solely from estate fruit, there is one glorious white grape here - one hundred percent Chardonnay from our Estate Vineyard - a single, perfect vineyard, grown exclusively for low yield, high quality fruit.
Barrel fermented in the traditional Montrachet method using just the right amount of French Oak - not too much - just perfect. Then malolactic fermentation, by design interrupted when only partially completed. Made in French Oak over twelve months where it develops its rich character and that beautiful balance found in exceptional Chardonnay.
Amourette expresses itself with an inviting fruit aroma, a touch of mineral in the center palate and nuances of pear and honey, culminating in a subtle butterscotch finish.
A key characteristic of Amourette is the way it seems anxious to show further depth. Often Chardonnays have fruit concentration and acidity, usually going on to show toast and butter from their time in oak but Amourette successfully melds hints of the best of these aspects whilst at the same time retaining a genuine appreciation of the grape's actual flavors - it simply does not tire the palate, inviting you to enjoy more.
It is this tightrope of presentation and the resulting ‘tension’ that intrigues and delivers so much pleasure from a single glass of wine.
Chardonnay is the result of a cross between the Pinot and Gouais Blanc grape, brought from the Balkans by the Roman Legions and planted in Burgundy where local French peasants continued to cultivate the crops under the stewardship of Catholic monks.
The French aristocracy grew Pinot in the same region, giving the grapes opportunity to interbreed. Since the two parents were genetically distant, many of the crosses showed hybrid vigor and were selected for further propagation.
Clonal varieties of these successful crosses were developed at the University of Burgundy in Dijon. These "Dijon clones" are bred for their adaptive attribute to different, unique terroir.
The Californian wine region that produce premium quality Chardonnay are those most influenced by coastal fogs that slow the grape ripening and give it more time to develop its flavors. The regions of Dry Creek Valley, Los Carneros and Russian River Valley in Sonoma county have successfully produced wines that best reflect true Burgundian styles.
Montrachet, pronounced Mon-rashay, is a grape growing region located in the south of the Côte de Beaune, the most important wine producing region of Burgundy.
Montrachet produces what many consider to be the greatest and the most expensive dry white wines in the world with prices ranging from $200 to $3,000 per bottle. Composed almost entirely of Chardonnay, the vineyard yields are restricted to 2.5 tons per acre so production is always limited.
We love to drink Montrachet Chardonnays so for our Estate vineyard in Dry Creek Valley, we chose to use the lower-yielding Dijon-76 clone that produces more flavor-concentrated clusters, albeit with a significantly lower 2.5 tons per acre yield, which limits our production of Amourette.
By rigorously following the history and science of Montrachet we are able to produce Amourette, our own American Montrachet-style Chardonnay.
The limited amount we do produce is however, exquisite.
Amourette ~ Amourette refers to the "little love affair" that Bill has with the Amourette vineyard at the estate home ranch.
Developed to produce a Montrachet style of Chardonnay it is the subject of an entire chapter in the book Way Beyond Wine
Asian Influenced Seared SalmonSalmon is one of the healthiest foods you can eat as it contains omega-3 fatty acids, protein, vitamins, and minerals and some studies suggest it may help reduce the chance of developing heart disease and Alzheimers. Salmon is easy to prepare, Its mild, sweet flavor and smooth, buttery texture of salmon make it easy to eat often so marinades and glazes will give salmon dishes diversity.
Beurre Blanc Sauce with VerJusBeurre blanc, or white butter, is a classic and delicious French wine and butter sauce. Versatile and simple to make, beurre blanc has a light texture and rich flavor that goes great with different types of seafood. A fantastic sauce to really dress up shrimp, seared scallops, pork or roasted chicken.
Blue Cheese DressingTop the perfect salad. Drizzle over celery and carrot sticks or dip those spicy chicken wings in this creamy blue cheese dressing. It has a nicely balanced flavor, a touch of sweetness and a great creamy finish.
Braised Chicken Thighs in Curry and YogurtA good curry is warming and satisfying and this particular recipe melds flavors that would lead you to believe that the dish has been simmering for hours. Actually, the whole thing takes a little over a half hour to make, ending in a creamy curry rich with the tang of Greek-style yogurt, a truly flavorful dish, mildly spicy, with just enough heat to add interest.
Brioche Bread Pudding with Citrus Lavender GlazeWhen the bread emerges it is covered with a delicious lavender glaze - Yum! Then you take a mouthful and wash it down with a slurp of Amourette Chardonnay - Wow!
Carrot Soup with Crab MeatThis elegant carrot soup could be prepared ahead of time, then reheated with the crab meat prepared just before serving. The crab meat will be soft and flaky but if you prefer more substance in the meat you may substitute lobster or chopped cooked shrimp instead of the crab.
Cauliflower Soup with TurmericCauliflower Soup, it’s brothy, savory, creamy and delicious. It makes a gentle start to a heavier meal, or serve it with crusty bread for a light dinner.
Champagne Battered Cauliflower Fritters with Amchur SauceThe Champagne is light and fizzy and using it in the batter makes these fritters light, crunchy and delicious and the sweet and sour combination of the Amchur mango chutney sauce plays well, especially paired with a Williamson Chardonnay
Chicken & Creamy Garlic SauceAn easy and very tasty way to perk up your mid-week menu. The sauce is to die for, very creamy and a sure win for garlic lovers.
Chicken BiryaniThis is a delicious rice dish often reserved for very special occasions such as weddings. It normally has a lengthy preparation, but the pre-mixed Herbie's Spices take a lot of the work out of the preparation and the result is definitely worthwhile.
Chicken Cordon BleuCordon Bleu is a French term literally translated as “blue ribbon”. It is used as a measure of cooking excellence and has also been applied to this dish of breaded and sautéed chicken, ham and Swiss cheese.
Chicken Satay KebabsCelebrate warmer breezes by sharing perfect chicken skewers with a a sweet, pungent, spicy peanut sauce and a delicious wine.
Chicken Scaloppini SaladRecipe thanks to our friend Chef Todd Muir for Chicken Scaloppini Salad. Chef Muir cooked at the famed Chez Panisse restaurant in Berkeley, and spent 14 years as Executive chef at Madrona Manor in Healdsburg.
Clam ChowderA bowl of creamy comfort that brings memories of summertime ,vacations and happiness, shared with friends and family.
Crunchy Asian Salad with PrawnsOne bite will have your eyebrows raised and saying "mmmm!" Packed with delicious Asian flavors, this salad recipe is super-fresh with a great salt and pepper seasoning kick.
Curried Butternut Squash Soup with Asparagus MousseThis soup is rich, silky smooth, with an intriguing added dimension, ever so very slightly warm with a hint of licorice, from the curry powder and fennel pollen that simmered along with the squash.
Dutch Oven ChickenCooking in a Dutch oven ensures the chicken is moist and flavorful, but still gets that awesome golden-brown, crispy skin with the amazing flavor combination of lemon, garlic, and rosemary.
Frittata of Asparagus & Smoked SalmonA frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients and sliced to serve guests. It may be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc.
Gazpacho VerdeMade from Honeydew melon this is a variation on a simple recipe that also receives a lift from the spiced prawns and a great finish from the yogurt and Chardonnay. It's great for a hot summer day, and is a refreshing change from regular gazpacho as our Amourette or Chantilly Chardonnay reveals the prawns.
Grilled Salmon, Mustard Dill GlazeThis glaze will compliment rather than overwhelm the salmon. Pair this dish with fresh, grilled asparagus for a complete meal. The Chardonnay will bring the pure salmon flavor to the surface in the mouth as a pleasant surprise.
Halibut en Papiotte with Creamy Leek SauceCooking “en papillote” is a French term which means “in parchment” and it refers to the technique by which fish and vegetables are closed tightly in parchment paper and baked. The steam from the fish and vegetables stays within the parchment, helping to cook them and also retaining all the aroma and flavors.
Holiday Green Bean Casserole with Crispy OnionsHolidays do not have to be a lot of work. This super quick and easy dish is a standard for Thanksgiving or Christmas Dinner, but it’s a perfect side dish for any meal, any time of the year.
Hot Crab CakesThe secret to crab cakes is to use mostly crab and not filler. These cakes have some heat to deliver a little "kick" as you enjoy them.
Moroccan Chicken, Apricot and Olive RelishOne of the advantages of cooking our recipes is that you will experience dishes and flavors you may never have otherwise tried. Perhaps something that would challenge your palate, something with bold new flavors never tried before. This chicken, apricots and olives qualifies as a delicious change of taste.
Pan Roasted Salmon with Spiced Cream SauceA delicious combination of fresh seafood, pure ingredients and dynamic spices combining to make a mouth-watering dish you will want to make over and over.
Pear Salad, Laura Chenel Chèvre & Citrus DressingLaura Chenel is the recognized "pioneer" of American goat cheese production. Goat cheese has the advantage of being higher in protein and lower in fat than cow’s milk cheese. It can be consumed by those who are lactose intolerant due to the difference in size of the fat molecules in goat cheese. In 2006 Laura sold to the Rians Group, a French artisan cheese corporation with a commitment to the same level of quality and artisan production Laura herself held. This recipe is our salute to Laura.
Poached Salmon in Olive Oil and Fresh HorseradishTo balance the lush and earthy flavors of this silky olive oil-poached salmon with a hot, fragrant horseradish broth pair with our Amourette Chardonnay.
Poached Salmon, Olive Oil & HorseradishA beautiful smooth olive oil-poached salmon with a hot, fragrant horseradish broth which pairs perfectly with our Amourette Chardonnay. The vegetables, leeks and carrots can easily be accented with peas and asparagus.
Rack of Lamb with Rosemary and Mustard CreamRack of Lamb is a dish that originates in 15th century England. This cut of lamb rib chops is usually served during special occasions such as a wedding or holiday celebration. A rack of lamb is the lamb equivalent to prime rib of beef, tender and full of flavor.
Roast Turkey, Shallots & ThymeSimple, perfect roast turkey just like Grandmother used to make. Seasoned and basted, the flavors of the turkey really stand out. Stuff with your favorite dressing. If you're diligent about basting this bird near the end of roasting, you'll end up with moist, golden results.
Salmon or Trout Fillet SaladThis makes a perfect summer entree or light lunch. Using our Aussie Fish Seasoning is a great way of bringing subtle highlights of flavour without overpowering a good quality fish such as salmon or trout.
Salmon Phyllo PieThis moist tender Salmon Phyllo Pie is a pastry treat with a smooth creamy dill sauce.
Sautéed Sea Scallops with Joy Butter SauceThis is a very elegant entrée for serving at a dinner party or just a night at home. Scallops have a wonderful buttery flavor. The sauce contains butter and wine which complements the dish and wine nicely.
Scallops with Tarragon Butter SauceYou just can't go wrong with scallops in a white-wine butter sauce, and tarragon makes it all the better.
Spice Crusted Petrale SoleFresh, wild-caught fish is most delicious when it’s prepared with great ingredients, so we used Herbie's Amok Spice Mix for a WOW factor!
Spice Crusted Sole with Yogurt SauceDress up simple white fish with a set of aromatic spices that do not add heat so a delicate wine will be a great accompaniment.
Spiced & Brined TurkeyBrining keeps the turkey moist and juicy during roasting because the brine salt helps the turkey tissue to absorb water and flavorings resulting in a tender bird. You will need a container large enough to submerge the turkey but small enough to fit in the refrigerator. Alternatively, instead of a 20lb bird, use two 10lb birds.
Spiced Mussels ~ Australian StyleMussels, slightly sweeter than clams, are fantastic with this quick, easy recipe. OMG!!!
Swordfish Bok ChoyGrilling brings out the sweetness of bok choy, making it a terrific match for swordfish steaks. This is a easy dish to prepare and will provide plenty of filling yet healthy food to pair with our Chardonnay, Roussanne or Sauvignon Blanc..
Thai Green CurryThai Green Curry is a perfect dish for fish but can also be made using chicken leftovers as well as the remainder of the Sauvignon Blanc or Chardonnay that you did not drink last night.
Tuna CroquettesOld fashioned Tuna Croquettes is a quick and easy recipe. A great idea for a comfort food meal in a hurry. While you can guess that the name Tuna Croquettes doesn't sing but a plate full of these (tuna as an improvisation of) "crab cakes" will be great with either the condiments and wines we have suggested.
Warm Green Salad, Pears, Brie & Bacon VinaigretteWhat could be better that pears, brie, bacon and a salad? Put it all together while warm and its fantastic with our Chardonnay.
Winter Roasted Vegetables with a Honey Citrus GlazeEnjoy a tasty, delicious and healthy meal in about 25 minutes and feel good about indulging in this lightly sweet veggie dish or use it to add something extra to your Sunday roast.
Delice de BourgogneDélice de Bourgogne is a cow's milk cheese from the Burgundy region of France
Sola Val CasottoThe Sola Val Casotto is a surprisingly semi-soft cheese with a natural rind that develops in the caves while it is ageing and lends a beautiful hint of musky earthiness to the cheese.
TaleggioThis iconic Italian softie is a leader in the pungent washed rind family. Made in the northern Valsassina foothills since the 9th century, one bite of the meaty, nutty, fruity interior and you'll understand its appeal
Toma Della RoccaWhat a gorgeous, creamy and rich cheese!