Lapostolle “French in Essence, Chilean by Birth” was founded in 1994 by Alexandra Marnier Lapostolle and her husband Cyril de Bournet, members of the Marnier-Lapostolle legacy renowned for the production of Grand Marnier. Their vision is to make world class wine by bringing their French expertise to their Chilean vineyards. The confluence of these assets has created a wine portfolio consisting of five labels: Casa, Canto de Apalta, Cuvée Alexandre, Borobo, Clos Apalta. Today we are exploring their 2009 Chardonnay from the Cuvée Alexandre label, Atalayas Vineyard.
The Vineyard Atalayas Vineyard is located in the Casablanca Valley about a ninety minute drive west of Santiago. Here, the Pacific Ocean is cooled by Antarctica currents, keeping the vineyards cool at night but warming up by midday. These climate conditions provide the grapes a long growing season and a slow ripening process. Chardonnay and Pinot Noir flourish in this valley. All of Atalayas Vineyard is under Organic and Biodynamic agriculture management.
The Wine 2009 Cuvée Alexandre Chardonnay Aromas of spices and lime, with subtle oak and herb flavors, along with rich pear and lime rind, give way to a long finish. The wine is elegant, medium bodied and nicely balanced; medium acidity makes this an exceptional wine to pair with seasoned fish and chicken dishes. The wine was aged 68% in French oak, the balance aged in stainless steel tanks. The modest amount of oak helps keep it from overpowering the lovely vibrant fruit and spice in the wine. | 100% Chardonnay | Organic and Biodynamic Vineyard Management | Hand Harvested | under $20
The Pairing The Chefs at Lapostolle Residence selected this menu and graciously shared it with me. I was honored to be given this special opportunity, and prepared it exactly as instructed with remarkable results. The pairing with the 2009 Chardonnay was spectacular; the herb encrusted salmon brought out the spice and herbal notes in the wine while the creamy Quinona was not overpowered by the oak presence, yet enhanced by it. The meals at Lapostolle Residence are prepared with ingredients sourced from their organic gardens or from local purveyors, I honored that philosophy by using vegetables grown at my friends family farm here in Maryland.
The Residence A wine experience is always enhanced by a visit to the winery and vineyards. Taking a look at what Lapostolle has to offer it looks like they have raised the bar on the vineyard experience! Relais & Chateaux Lapostolle Residence is a premiere luxury vacation experience in Chile. The video captures the stunning architecture which is respectfully incorporated in the breathtaking landscape. Here is a link to the video, watch it then tell me when you are packing your bags!
The RecipesHerb Crusted Salmon Serves 4 4 salmon filets 1 tablespoon rosemary – chopped 1 tablespoon thyme – chopped 1 tablespoon dill – chopped 1/3 cup soy sauce 1 tablespoon olive oil Place the salmon filets in a glass dish. In a small bowl, whisk the chopped herbs and soy sauce together. Pour the marinade on top of the salmon filets, gently patting down the herbs on top of each filet forming an herb crust. Cover the dish in plastic wrap and let the salmon marinate for 30 minutes. Preheat oven to 350 degrees. Heat a skillet over medium-high heat with the olive oil and cook the salmon, herb side down first for 3 to 4 minutes per side. Transfer the filets to a baking sheet (or if your skillet is oven proof keep in that pan) and finish off in the oven until done and slightly browned on the outside, about 6 minutes Quinoa “Estacional” (Seasonal Quinoa) Serves 4 1 cup quinoa, dry 2 cups water 1/3 cup green bell pepper, diced small 1/3 cup zucchini, diced small 1/3 cup onion, diced small 4 ounces heavy cream 1 cup Parmesan cheese, shredded 1 tablespoon olive oil Heat the oil in a medium saucepan over medium-high heat. Sauté the vegetables for 3 to 4 minutes, add the dry quinoa, and cover with 2 cups water. Bring to a boil and then reduce to a simmer, cooking for about 10 to 15 minutes or until the clear germ ring around the quinoa is visible. Add the heavy cream and reduce for about 5 more minutes. Turn off the heat and add in the cheese, stirring until melted.