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Chardonnay (Central Coast)

"How simple, delicious, and inviting can you make a chardonnay?"

- Dave Matthews on making a great white

About This Wine

“When I first met Dave, we talked about making a Chardonnay that captured the distinct citrus notes of the Central Coast. With its big fruit and loads of spice, we think this wine lives up to that promise. We hope you agree.” - Steve Reeder



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SKU: 80007052-13
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Download Chardonnay tasting notes

A Lot of Hot Air

If it's true that the whole is bigger than the sum of its parts, then every once in awhile, it's good to step way back so you can get an eyeful of that big picture. What better way to take in the rolling landscapes and fertile fields of wine country than from the dangling basket of a hot air balloon? From way up there, Steve and Dave get a good look at all the details that make the Central Coast one of the world's best spots for growing top-quality Chardonnay grapes.

Sonoma Fog

One of the things that makes the Central Coast a great spot for producing a wine like The Dreaming Tree Chardonnay is the fog. The dense layer that blows in through the mountains from the sea acts like a sort of natural climate control, allowing for the warm days and cool nights that give the Chard its distinct delicious flavor.

Toastin' Oak

You might be wonderin' what gives The Dreaming Tree Chardonnay its mildly smoky taste. Well, it all comes down to the barrel. From where the oak is grown to how long it's toasted, it all makes a difference when it comes to how the wine tastes when it hits your mouth. Flavor's also the main reason these barrels are put together using no oils, resins, glues or even nails, built to a standard that hasn't changed much since whenever some guy figured out how to do it a long time ago.

Medieval Salad Dressing

A few years ago, it dawned on Justin and Karin Miller that they were letting a whole mess of grapes go to waste, rotting on the vineyard floor. Then Justin remembered a use for those grapes, a recipe dating back to the Middle Ages for a tart, tasty sauce called verjus. Made from the juice extracted from these unripe wine grapes, verjus is great as a salad dressing, for poaching fish and meat, or adding a bit of bite to the flavor of smoked oysters.

The Vineyard in Monterey

A brief history and tour of the vineyard where Dave and Steve's Chard grapes originate.

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Grilled Shrimp and Pineapple with Dukka Dust

Grilled Shrimp and Pineapple with Dukka Dust
Grilled Shrimp and Pineapple with Dukka Dust Grilled Shrimp and Pineapple with Dukka Dust Grilled Shrimp and Pineapple with Dukka Dust Grilled Shrimp and Pineapple with Dukka Dust Grilled Shrimp and Pineapple with Dukka Dust Grilled Shrimp and Pineapple with Dukka Dust
Serves 4-6 as an appetizer or 2-3 as a main course
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  • 1 lb medium shrimp, cleaned and deveined
  • 1 pineapple, cut in 1 inch chunks similar to size of shrimp
  • 1 cup whole almonds
  • 3 tablespoons whole fennel seeds
  • 3 tablespoons ground coriander
  • 1 bunch fresh thyme, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons salt
  • 1 tablespoon pepper
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Shopping List

  • 1 lb medium shrimp, cleaned and deveined
  • 1 pineapple
  • whole almonds
  • whole fennel seeds
  • ground coriander
  • 1 bunch fresh thyme
  • olive oil
  • salt
  • pepper
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  1. Pre-heat oven to 350°F.
  2. Soak 8 – 12 skewers in water for 15 minutes if using wooden skewers. Metal skewers also work.
  3. Place the almonds in a single layer on an ungreased baking sheet and toast for 10 – 15 minutes or lightly browned. Coarsely chop. You can also buy roasted almonds and skip the oven toasting. The flavor will be slightly more intense.
  4. Place coriander and fennel seeds in a small sauté pan and toast over low heat until fragrant about 3 – 5 minutes.
  5. Crush the coriander and fennel seeds using a mortar and pestle, a coffee grinder or the bottom of a sauté pan on your cutting board. Place in a bowl.
  6. Add the thyme, salt and pepper to the coriander and fennel mixture to create dukka dust.
  7. Alternately thread 1 each of the shrimp and pineapple onto the skewers.
  8. Brush shrimp with olive oil to coat and sprinkle lightly with salt and grill on a medium flame until shrimp are opaque about 2 – 3 minutes per side.
  9. Sprinkle with dukka dust hot off the grill.
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