SEPTEMBER IS THE MONTH TO RETHINK CHARDONNAY
Join us throughout September as we celebrate Chardonnay Month. We love Chardonnay for its versatility. It can be rich and creamy or crisp, bright and fruit-driven depending on how it’s made. At Haywire, our unoaked style is fermented and aged in concrete, adding texture and complexity while letting the fruit shine.
With flavours of pear, apple, citrus and peach, Chardonnay can feel surprisingly familiar to Pinot Gris drinkers, with a little more structure and depth.
September is the perfect time to rediscover Chardonnay and find a style you love.
CHARDONNAY FLIGHT TASTING NOTES
Free Form Blanc de Blanc 2019
93 Points – Jamie Goode, Wine Anorak
“Lovely balance: pure, fresh and linear. This has nice citrus drive with lemony focus and a nice acid line. Such precision.”
With time and vine maturity, GVR will become the benchmark for Okanagan sparkling. Grapes were hand harvested 7th of October 2019, WB pressed, free run to egg for fermentation and then tirage bottled 22nd of January 2020.
100% chardonnay grapes were fermented and aged in the traditional method in a concrete egg. Disgorged after 42 months with zero dosage this single vineyard gem exhibits tropical notes with citrus and grapefruit overtones intermingled with toasty brioche . The palate displays flavors of lemon curd, green apple and a hint of fresh pastry. The wine is beautifully balanced with a delicate mousse and very fine acidity framing a long and sumptuous finish.
Brix: 20.3 | pH: 3.01 | TA: 8.1 | RS: 4.7 | Alc: 12%
Certified Organic & Vegan
Haywire Delong-Gee Chardonnay 2022
92 Points – Treve Ring
“Shining bright, with lemon, green apple gliding across the medium palate, licked with flint which hums on the saline finish. There’s an easy vibrancy and energy in this charming chardy, making it super moreish. “
The wine is 100% Chardonnay from the certified organic Delong-Gee Vineyard in Summerland. Whole cluster pressed into one of our concrete eggs and two neutral puncheons, this wine was fermented with native yeasts and aged for 10 months in the lees to build texture and flavor. A vibrant nose of grapefruit, green apple, lily and slate leads into a rich palete of lemon curd, fresh apple and candied pear finishing with a crisp, refreshing acidity. Pair with lemon braised chicken, triple cream brie or west coast oysters on the half shell.
Brix 23.5 | pH 3.24 | TA 6.0 | RS 2.0 | Alc 13.0%
Haywire Chardonnay 2022
91 Points – Anthony Gismoni
“Lean bright and complex, this a vibrant mix of green apple, lemon, and creamy lees before the right streak of acidity fires up the finish. Thoughtful, complex, and sneaky fun to drink. One of the best yet.”
Sourced from Naramata Bench, this Chardonnay was whole bunch pressed and native fermentation in a mix of stainless, concrete, amphora, and foudre, before resting on lees in concrete and foudre. This wine delivers a succinct minerality expressive of the region. Fruit driven with excellent structure and mid palete helf. Pair with oysters or a rich halibut in a white wine cream sauce.
Brix 22.6 | pH 3.48 | TA 7.5 | RS 0.0 | Alc 12.5%
Garnet Valley Ranch Chardonnay 2022
94 Points – Jamie Goode, Wine Anorak
“From 600 m elevation. Fine, fresh and pure with lovely linear citrus fruit and some real delicacy. There’s some richness here but also lovely taut fruit. Precise and even a bit saline.”
Estate-grown chardonnay grapes were whole cluster pressed and fermented in concrete tanks. The wine was aged in a combination of concrete and stainless steel. This bright chardonnay gives off golden straw hues from core to rim. Rich tropical fruits with great lees characters and grapefruit pith dominating the aromatics. Lifted aromas of melon, pineapple, citrus, and stone fruits and a lush minerality give this wine a mouth-watering, lengthy finish. The palate is dense with exquisite balance and a framework of delicate acidity carrying the extremely long finish. An ethereal chardonnay with a subtle density and power in the mid-palate. A perfect pairing to grilled seafood, roasted chicken, and creamy cheeses. This wine will reward with ageing.
Brix 22 | pH 3.39 | TA 6.4 | RS 0.3 | Alc 12.5%
Certified Organic & Vegan
CHARDONNAY FLIGHT BUNDLES
Chardonnay month is taking centre stage for September’s Take It or Leave It offer.
Enjoy 10% off the four-bottle pack or 15% off plus free shipping on the twelve-bottle pack.
SEAFOOD LINGUINE RECIPE
This seafood linguine serves 4-5 people.
Ingredients
- 12 oz Linguine
- 1/4 cup Olive oil
- 4 cloves Garlic, peeled and lightly crushed
- 1/4 tsp Crushed red chili flakes
- 3 Sprigs Italian parsley
- 3 strips of lemon peel
- 8 oz (226G) Cherry tomatoes, cut in half
- 4 Anchovies
- 1 cup Haywire Chardonnay (or other dry white wine)
- 1 lb Mussels
- 1 lb Prawns (16/20 count, Large)
- 10 oz Small Seas Scallops (21/35 count)
- 1/2 lb Squid, cleaned and sliced into .” rings
- 1/2 cup Italian parsley, chopped
- 1 cup Clam juice
- 1 tsp lemon zest
- Season to taste salt
- 1/2 cup reserved pasta water
Instructions
1. Clean the mussels: Rinse the mussels under cold running water while scrubbing the shells with a stiff brush to remove any dirt or debris. Remove the beard from each mussel by firmly pulling it toward the hinge of the shell. Discard any mussels with cracked shells, or any that remain open after being gently tapped. Set aside.
2. Prepare the shrimp: If needed, peel the shrimp, removing both the shells and tails. Using a small paring knife, make a shallow slit along the back of each shrimp and remove the dark vein. Rinse under cold running water, pat dry with paper towels, and set aside.
3. Prepare the squid: If needed, clean the squid by removing the head, innards, clear cartilage, skin, and beak. Slice the tubes into 1/2-inch (1 cm) rings and cut the tentacles into bite-sized pieces. Rinse under cold running water, pat dry with paper towels, and set aside.
4. Prepare the scallops: If the scallops still have the small side muscle attached, remove and discard it. Rinse under cold running water, pat dry thoroughly with paper towels, and set aside.
5. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook until 2 minutes shy of al dente, according to the package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Return the linguine to the warm pot, cover, and set aside. Do not rinse.
6. Cook the mussels and build the sauce: Heat the olive oil in a large Dutch oven or deep saute. pan over medium heat until shimmering. Add the garlic, crushed red pepper flakes, parsley sprigs, anchovies, and lemon peel. Cook for 1 minute, stirring occasionally, until fragrant and the anchovies have dissolved. Add half of the cherry tomatoes and cook for 2 minutes, stirring occasionally. Pour in the Chardonnay and bring to a simmer. Add the mussels, cover, and cook for 4–5 minutes, shaking the pot occasionally, until the mussels have opened. Transfer the mussels to a bowl, discarding any that remain closed. When cool enough to handle, remove about half of the mussels from their shells and return the meat to the bowl. Leave the remaining mussels in their shells for serving.
Pour the cooking liquid through a fine-mesh strainer back into the pot, returning the softened tomatoes to the sauce. Discard the garlic, parsley sprigs, lemon peel, and any solids remaining in the strainer. Stir in the clam juice and simmer for 4–5 minutes, or until the sauce has reduced slightly.
7. Finish the pasta: Add the cooked linguine to the sauce and toss to coat. Add 2–4 tablespoons of the reserved pasta water and simmer for 1 minute. Add the shrimp and scallops and cook for 2 minutes. Add the squid, remaining cherry tomatoes, chopped parsley, and lemon zest. Continue cooking for 1–2 minutes, tossing frequently, until the shrimp are pink, the scallops are just cooked through, the squid is opaque and tender, and the pasta is perfectly al dente. Add additional reserved pasta water, if needed, until the sauce lightly coats the pasta.
8. Finish and serve: Return both the shelled and shell-on mussels to the pan and gently toss until heated through, about 1 minute. Taste and season with kosher salt, if needed. Divide among warm serving bowls, ensuring each serving has a generous amount of seafood. Finish with a drizzle of extra virgin olive oil and a sprinkle of chopped parsley.
Recommended pairing: Haywire Chardonnay 2022
Recipe and Photography by Steve Stewart, Red Seal Chef
