Windsor, CO (PRWEB) September 7, 2006
Florencia Palmaz and Chef Florian Wehrli will be hosting the dinner and introducing The Cabernet Sauvignon and The Chardonnay their first time to Colorado wine lovers. The other two wines presented that night are only available for special guests at the winery.
The Palmazes bought a forgotten stone winery, a fine old house badly in need of renovation, and acres of land that had once produced fine Napa wines. The little valley had been the site of Cedar Knoll Vineyard and Winery founded in 1881 by Henry Hagen, one of Napa Valley’s pioneer winemakers. The vineyards survived the Wine Country’s phylloxera infestation in the 1890s, but Prohibition was fatal. The winery fell into disrepair and the vineyards lay fallow for nearly eighty years. Today, the vineyards are burgeoning, the restored Hagen house is a family home again, and the winery has been reinvented. Palmaz Vineyards’ winemaking and aging takes place within the living rock of Mount George, in a flawlessly engineered maze of tunnels and lofty domes. The depth of the wine cave is equivalent to an 18-storey building, providing the vertical range needed for true gravity-flow winemaking. Thus, the wine is never subjected to the violent agitation of pumping, which can change the wine’s intra-molecular structure. This gentle treatment allows the finest nuances of flavor to develop naturally – the result is a complex, elegant wine. The winery has created an amazing website www.palamzwinery.com, with a virtual tour of the fermentation dome, aging cellar and more.
Broiled Blue Corn Crusted Pacific Oysters
Honey-Lemon Emulsion, Smoked Elk Julienne and Miniature Indian Pudding
The grapes for this Napa Valley Johannisberg Riesling were harvested from a hillside vineyard located above the scenic Lake Hennessey. The whole clusters were delivered to the press by gravity and then gently pressed to tank. The must was slowly fermented in tank at 45°F retaining all of the delicate peach blossom and pineapple aromas from the fruit. Fermentation was stopped at 1.55% residual sugar lending to the rich flavors and lush and silky finish. Production 97 cases
Sautéed Farmed Raised Squab Breast
Green Plums Marmalade, Pink Peppercorn Speatzle and Five Spice Celeriac Mousseline
Palmaz Vineyard Chardonnay
The Palmaz Vineyards 2003 Chardonnay was harvested from the fertile bench lands of the cool Russian River Valley. Ripe pear and peach notes are enhanced by a toasty sweet oak aroma. 100% malolactic fermentation and “sur lies” aging in 70% new French oak enriches and adds fullness to the wine’s flavors and aromas. Production 288 cases
1855 Swift Beef Tenderloin Wellington
Wrapped in Puff Pastry with Seared Goose Foie Gras and Mushroom Duxelle, Roasted Fall Root Vegetables
Palmaz Vineyard, Napa Valley, Estate Cabernet Sauvignon, 2002
This estate grown Cabernet Sauvignon makes a powerful statement with its layers of dark fruit, chocolate and spicy oak. The flavors are rich and dense and are balanced with firm integrated tannins. With its full bodied finish, this wine has great potential and will continue to develop thru 2012. Production 730 cases
Crème of Chestnut Vermicelles
Caramelized Bosc Pear and Cream Fresh Sorbet
Palmaz Vineyard , Napa Valley, Muscat Cannelli, 2004
This dessert Muscat Canelli was fermented with a specialty yeast to enhance the aromas and rich mouth feel that are unique to this grape variety. The whole clusters were delivered to the press by gravity and then gently pressed to tank. The 75 day cold fermentation allowed the wine to retain the lovely floral and fruit aromas.
The 5.0% residual sugar accents the ripe pear flavors and supple textures. Production 88 cases.
The menu is priced at $ 100 per person, and the dining room will be seating at 6:30 pm
For information and reservations, please contact Chimney Park Bistro, 406 Main Street, Windsor, Colorado. (970) 686-1477