Le Clos Jordanne, Le Grand Clos Niagara Chardonnay
The bouquet is initially shy, but comes forward on the palate with intense melon and pear fruit notes, finishing on mineral stone fruit. Lovely layers of pure floral fruit, and racy, seamless, tautly mineral Chardonnay flavours are followed by the texture and length that is truly matched by its purity of fruit.
Our Normal RRP: £37.99 now £34.99
Product Description
Le Clos Jordanne is a remarkable partnership between Vincor Canada and Boisset, France. It symbolizes the extraordinary vision of fusing tradition and innovation with passion and expertise to create wines that exemplify the distinct Niagara terroir while offering unparalleled quality amongst the world’s finest Pinot Noir and Chardonnay. There is no doubt Le Clos Jordanne will bring global attention to Niagara and to the super premium Pinot Noir and Chardonnay wines it produces. The presence of Le Clos Jordanne wines in the international marketplace is also expected to enhance the reputation of Canada’s VQA system of quality control. The wines are made by Thomas Bachelder, a Canadian journalist turned winemaker who is obsessed by Pinot Noir and trained in Burgundy with Pascal Marchand (then of Domaine de Vougeraie). His wines are astonishingly good and really challenge Russian River Pinot Noirs at even the highest level.
A vibrant light straw in colour with silver undertones. The bouquet reveals an elegant bouquet of lime, white flowers and hazelnuts with a touch of spicy oak. More complex aromas develop of honey, star anise, fresh butter and minerality. Fresh and fruity on the palate, the wine has a rich texture balanced with good acidity and ripe citrus and stone fruits. Persistent, with oak present through to the finish.
Poached Salmon with Caper-Butter Sauce
Cooking Time: 00 hrs 40 mins (approx.)
Number of Servings: 4
INGREDIENTS
2 tablespoons extra-virgin olive oil
2 medium shallots, very finely chopped
1 1/4 cups dry white wine
1 stick cold unsalted butter, cut into tablespoons
1 tablespoon capers, drained and rinsed
Salt and freshly ground pepper
2 cups water
Four 6- to 7-ounce skinless salmon fillets
2 cups shredded romaine lettuce
1. In a small skillet, heat the olive oil.
2. Add the shallots and cook over low heat until softened, about 4 minutes.
3. Add 3/4 cup of the wine and boil over high heat until reduced to 2 tablespoons, about 7 minutes.
4. Reduce the heat to moderate.
5. Remove the skillet from the heat and whisk in the butter, 1 tablespoon at a time, occasionally moving the pan back to the burner to keep the sauce very warm.
6. Stir in the capers and season with salt and pepper.
7. In a large skillet, combine the water with the remaining 1/2 cup of wine and bring to a boil.
8. Season the salmon fillets with salt and pepper and add them to the skillet.
9. Simmer very gently over low heat, turning once, until just cooked through, about 4 minutes per side.
10. When the salmon is almost done, gently reheat the butter sauce over moderate heat, whisking constantly just until hot; do not let it boil.
11. Spread the shredded lettuce on plates.
12. Using a slotted spatula, remove the salmon fillets from the skillet and quickly pat them dry with a paper towel, then set them on the lettuce.
13. Pour the caper-butter sauce over the salmon fillets and serve.
Grower: Le Clos Jordanne
Grape Variety: Chardonnay
Style: Ripe and Mineral
Country: Canada
Appellation: Niagara
Vintage: 2020/21
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
£113.97 £104.97
3 in stock
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