Chardonnay Fact Sheet & Recipe
Vineyards
Camelot 2006 Chardonnay was produced from grapes grown in California’s cool-climate North Coast and Central Coast winegrowing regions, with 88% from North Coast vineyards and the balance from Central Coast sites.
Winemaking
Winemaker Melissa Bates blends state-of-the-art technology with old-world artisan winemaking techniques to craft outstanding Chardonnay that consistently over-delivers on quality. Fermented in stainless steel tanks to preserve its fresh fruit character, the wine ages several months sur lie
(on the yeast lees) in French and American oak to gain added richness and complexity.
To order wines by phone, please call 1-866-366-4043. View our Compliance page for a list of those states where shipping is currently permitted.
Winemaker’s Notes
“Our 2006 Chardonnay displays bright apple and tropical fruit aromas with creamy, toasty oak tones adding complexity. Fruit-forward apple, pear and citrus flavors coat the palate while oak nuances add interest and sur lie character enriches the finish. Pair it with seafood and chicken dishes, game hens, pork roast and cream sauce pastas.”
Camelot 2006 Chardonnay |
|
varietal |
Chardonnay |
appellation |
California |
Growing Regions |
North Coast and Central Coast |
Fermentation |
Stainless steel |
Barrel Aging |
Two months sur lie in French & American oak |
alcohol |
13.8% |
TA |
0.65g per 100ml |
pH |
3.55 |
Crab Cakes with Meyer Lemon Aioli
Paired with Camelot Chardonnay
Serves 10
- 2 cups Crab meat
- 2 cup Panko bread crumbs (available in Asian section of most grocery stores)
- 1 Red bell pepper, minced fine
- 3 Celery stalks, minced fine
- 1 Red onion, minced fine
- juice and zest of 1 lemon
- ¾ cup Mayonnaise
- 2 Large eggs
- ½ tsp Shriracha hot sauce (available in the Asian section of most grocery stores)
- 1 bunch Parsley, leaves only, coarsely chopped
- kosher salt to taste
- ¼ cup Clarified butter
In a bowl, combine all ingredients except for one cup of Panko. Gently mix, being careful not to overwork the crabmeat. Form into 2 oz cakes and coat in Panko. Heat a non-stick pan over medium heat and add clarified butter. When butter is melted slowly sauté cakes until golden brown and delicious. Serve with a dollop of meyer lemon aioli.
Meyer Lemon Aioli
Yield: 1 cup
- 1 egg yolk
- 1 cup canola oil
- 1 clove garlic, minced fine
- 1 tsp Dijon mustard
- juice and zest of one meyer lemon
- kosher salt to taste
In a blender add egg yolk, garlic, lemon juice and Dijon. Pulse until combined thoroughly. Scrape sides of blender with spatula and pulse again. With blender running at medium speed, slowly drizzle oil into mixture until the aioli is emulsified, scraping the sides with a spatula often. Adjust seasoning to taste.