Marshall Davis 2017 Chardonnay is Summer Essence

Marshall Davis 2017 Estate Chardonnay
Yamhill-Carlton AVA
Willamette Valley

 

By Linda Kissam
Photos by Allan Kissam and Marshall Davis Winery*

Spicy Chipotle Prawns Recipe By Chef Ida Rodriguez

I use to be an ABC (anything but Chardonnay) drinker – thinker. But…as my palate changes and more thoughtful Chardonnays hit the market, I am beginning to think that a really good, well-structured Chardonnay has earned a place in my cellar – especially for summer sipping on my boat.

 

2017 Chardonnay

 

As other boaters will attest to, choose wisely what you bring aboard to  store on your boat. There is so little room for anything, whatever finds a home aboard better be reallllly good. The Marshall Davis 2017 Estate Chardonnay earns its place in my 2019 summer boating sipping. Just sayin’.

Think smart crafted barrel fermented, aged 16 months on French Oak, 150 small lot case production. You’re going to enjoy the nose and the long finish, so go slowly with this wine. It showcases notes of Asian pear, green apple and tropical fruit with a lovely dash of butterscotch and vanilla thread nicely throughout the sip. It’s not too sweet and not too oaky. The group I served this to loved the Marshall Davis 2017 Chardonnay. I served it simply with Havarti cheese, crackers and green apple slices on a short cruise around the San Juan Islands (Washington State). With more time available, salmon, prawns or crab would also prove to be an ideal pairing. See recipe below .

 

The perfect pairing

 

The suggested retail price is $39. I realize this is somewhat above the “sweet spot” of wine pricing, but it’s worth it. This is a wine you serve or gift when you want to impress. Share it with your friends who appreciate wine. Pour it for yourself after a long-day’s run on the water.

Marshall Davis Wine is a small family owned and operated vineyard and winery located in the Yamhill/Carlton AVA in the Willamette Valley of Oregon. Founded in 2011 by brothers Sean Davis, Ryan Marshall and Matt Marshall, we have a winner.

Winemaker Sean Davis gets it right from the beginning, He crafts small batch vineyard designate wines. Davis believes in minimal manipulation letting the grapes and vineyards tell its own story leading to wines that are varietal focused, complex and easily aged in your cellar. Most of the better wines share this characteristic in common.

Winemaker Sean Davis *

 

You can find the Marshall Davis Winery located within the Yamhill-Carlton AVA of the Willamette Valley. The winery consists of eight acres of Chardonnay and Pinot Noir vines. The winery sits at an elevation of 450 ft with volcanic topsoil and exceptional drainage.

The grapes for this wine were planted on 101-14 rootstock, with Dijon777, Pomard, Dijon 114 and Mariafeld clones in a vineyard that faces south-southwest. The gentle slopes, shallow volcanic topsoil, and basalt outcrops provide excellent drainage for excellent grapes.

Enjoy this wonderful prawn recipe courtesy of Melissa’s.  It’s a bit spicy, but this Chardonnay can hold it’s own with it.

Melissa’s/World Variety Produce, Inc.

Spicy Chipotle Prawns
By Chef Ida Rodriguez

Chef Ida

Ingredients

3 Dried Chipotle Chiles
1 large Perfect Sweet Onions sliced
3 cloves Elephant Garlic
2 tablespoons Ginger Root
1 1/2 tablespoon Peanut Oil
1/4 teaspoon Curry Powder (optional)
1 pound Prawns peeled and cleaned
1 large Organic Lemon fresh squeezed

Directions

Using a spice grinder, food processor, or mortar and pestle, grind the Don Enrique Chile Chipotles until smooth.

Add Melissa’s Elephant Garlic and grind into a coarse paste.

In a heavy frying pan, heat the oil and add chile and garlic mixture, and onions and and heat until onions are tender.

Add the prawns and stir-fry for about 3 minutes, or until pink. Add lemon juice and curry and simmer until tender. Serve over rice.

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Author’s Note: The decision to taste this wine is entirely my choice and any reviews given are obligation free.

Feeling lucky to review this wine!*