White Oak Winery

     Thursday April 16, 2015

Reservations Closed
Course Pairing / Description Wine
Hors D' Oeuvres Crispy Breaded Calamari “Fries” (Grilled Citrus And Sriracha Aioli) Petite Ratatouille Tartlet (Mixed Roasted Mediterranean Vegetables With Herbs )
This wine is Sauvignon Blanc and Sauvignon Musque. It was manually harvested at night and in the cool mornings to ensure the fruit delivered to the winery arrived at a temperature of 50 degrees or cooler. The grapes were immediately pressed using a gentle bladder press. The freshly pressed juice was then cold fermented in stainless steel tanks. In order to preserve the aromatic complexities of the fruit, this Sauvignon Blanc did not undergo malo-lactic fermentation. After fermentation the wine was aged sur-lie in stainless steel tanks to add complexity and round out the mouth feel. Led by aromatic notes of nectarine and citrus zest with a hint of cotton candy, the flavors develop into Asian pear and Mandarin orange with an integrated bit of flinty minerality on the palette. The wine finishes with bright fruit and firm acidity. 88 Points Robert Parker; Wine Connoisseurs Guide Best Buy; GOLD Medal Monterey Wine Festival Competition 		White Oak Sauvignon Blanc Russian River Valley 2013
Salad Course Ruskin Tomato & Organic Belgian Endive Salad (Candied Almonds, Shredded Asiago Cheese And Sesame-Mango Vinaigrette)
This Chardonnay was harvested in small lots. The fruit was picked by hand at night and in the cool mornings of September and October from the White Oak vineyards along the Russian River. The grapes were brought to the winery and immediately pressed using a gentle bladder press. The freshly pressed Chardonnay juice was settled for 24-48 hours. It was then racked off the settlings, inoculated and then put in French and Hungarian oak barrels to ferment. Primary and malo-lactic fermentations were conducted simultaneously. It was then barrel aged sur lie and stirred regularly for 9 months. Orange blossom, honey, tropical fruit and savory French oak aromas form the entry into this Chardonnay and lead to flavors of baked apple, and sweet, ripe stone fruit with hints of citrus and vanilla. This wine finishes long and creamy with a touch of toasty oak. 90 Points Robert Parker; Silver Medal TEXSOM International Wine Awards; 		White Oak Chardonnay Russian River Valley 2013
Fowl Course Walnut Crusted Chicken Breast (Roasted Tomato And Oyster Mushroom Ragout With Goat Cheese Crumbles)
This wine was grown along the Russian River on the East Side Bench in alluvial soils resting atop deep gravel beds that assure nutrient richness & excellent drainage. White Oak’s world class Pinot Noir vineyards are located across the river from William Selyem & Rochioli Vineyards. This elegant Pinot Noir shows delicate notes of cranberry and raspberry dusted with spice and earthy tones. The balanced acidity and soft tannins combine to form a lengthy finish. 		White Oak Pinot Noir Russian River Valley 2013
Seafood Course Cast Iron Pan Blackened Salmon (Roasted Red Pepper Coulis And Charred Sweet Corn Relish)
This wine is 100% Old Vine Zinfandel (average vine age is 84 years old). It was picked by hand and the grapes were de-stemmed and crushed into a stainless steel fermentation tank and inoculated with Bordeaux Red yeast. The fermentation was completed in 12 days. During fermentation the wine was pumped over daily to facilitate the extraction of color and tannin. Afterward, the skins were gently pressed in a bladder press, settled in tank and then racked off the gross lees into barrels. The barreled wine was racked quarterly to aid clarification. It was aged in 50% new French oak barrels for 18 months. This Zinfandel exhibits brambly, jammy fruit from the first hint on the nose to the last sip. Jam packed with huckleberry, pomegranate and blackberry, this medium body wine shows richness of fruit along with a balanced tannin structure. With a swirl to introduce some air, this wine continues to develop in the glass, providing a treat for the senses. 		White Oak Zinfandel Alexander Valley 2012
Dessert Course Deep Dark Chocolate & Zucchini Cake (Clove And Nutmeg Roasted Black Grape And Cabernet Caramel With Whipped Cream And Fresh Blackberries)
This proprietary red blend from their Napa Valley vineyards was manually harvested, picked at optimum ripeness and sorted in the vineyard. It was then de-stemmed and crushed into stainless steel fermentation tanks, inoculated with Bordeaux Red yeast and pumped over twice daily. Near the end of fermentation, the wine was inoculated with malo-lactic bacteria. The wine was pressed in the fermentor and then racked off the gross lees and moved to barrels. It was aged 18 months in Bordeaux style French and Hungarian oak barrels and racked quarterly to aid the natural clarification. Aromatic notes of bright Rainer cherry and raspberry carry into the palate upon tasting this red blend and these are enhanced by a hint of espresso, cedar and mocha. These flavors are supported by gentle, but firm tannins that lead to a long finish of black fruit and rich, toasty oak. Bronze Medal TEXSOM International Wine Awards 		White Oak Mighty Oak Proprietary Red Blend 2012
Dessert Course Deep Dark Chocolate & Zucchini Cake (Clove And Nutmeg Roasted Black Grape And Cabernet Caramel With Whipped Cream And Fresh Blackberries)
You will certainly want to purchase an extra $10 chip so as not to miss a full pour of this amazing Cabernet Sauvignon from White Oak in Napa Valley. This wine is 79% Cabernet Sauvignon, 10% Malbec, 7% Petit Verdot, 2% Merlot and 2% Cabernet Franc. The grapes were manually harvested and then de-stemmed and crushed into stainless fermentation tanks. The juice was inoculated with Bordeaux Red yeast with the fermentation completed in 10 days. The wine was pumped over twice daily to facilitate the extraction of color and tannin. It was gently pressed in a bladder press, then racked off the gross lees into barrels. The wine was racked quarterly to aid clarification. It was aged in 60% new French oak barrels for 18 months. Bright fruit aromas of blackberry, fig and plum are supported by underlying oak notes accompanying hints of vanilla. This well-balanced Cabernet Sauvignon carries dimensions of pomegranate and black currant that add depth and complexity. These flavors carry into a lengthy finish reinforced by a firm tannin structure. 91 Points GOLD Medal Beverage Testing Institute; Gold Medal TEXSOM International Wine Awards 		White Oak Napa Cabernet Sauvignon 2012