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.
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.
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.