Neyers Vineyards Bruce's Journal
A Critical Look at Neyers Chardonnay ‘304’
By Bruce Neyers
Wednesday 21st September, 2022
The Neyers Vineyards 2021 Chardonnay ‘304’: Praise from James Suckling
No one should be surprised by now to learn that all of us at Neyers Winery are fans of French Chablis, but we channel a lot of our affection for this great Chardonnay from France into an appreciation for our Chardonnay ‘304’. This is a bottling of Chardonnay we produce at Neyers from grapes grown on rocky soil in one of the coldest growing regions of northern California. To highlight the crisp, natural acidity of the wine, we ferment and age it in Stainless Steel fermentation tanks, tanks that are manufactured from what is known in the industry as Stainless Steel ‘304’, and the wine has virtually no contact with oak.
The Neyers Chardonnay ‘304’ has developed a loyal following over the years. Wine Industry critic James Suckling tried a bottle of the wine recently and penned this enthusiastic review:
Neyers 2021 Chardonnay ‘304’
“Green apples, pears, green star fruit and some oatmeal follow through to a direct, medium-bodied palate with fresh, medium acidity. Drink now.” 90 POINTS – James Suckling
One of my favorite dining spots in Paris is an oyster bar in the 14th, on Boulevard Montparnasse. Their list of available bottlings of Chablis is legendary as is their Baked Goat Cheese Salad. It’s difficult to imagine a wine and a dish that go together any better. Barbara’s goat cheese salad is one of my favorite dishes at home too, and whenever she makes it, I open a bottle of our Chardonnay ‘304’ to accompany the salad. I love the combination of bright minerality, refreshing acidity, and that long, complex finish. We enjoyed a perfect bottle this past weekend along with her goat cheese salad. Here’s her recipe below:
Goat Cheese Salad
Serves 4
Ingredients:
- 1 8-ounce fresh goat cheese log
- 1 tablespoon minced shallot
- 2 tablespoons Dijon mustard
- ½ cup breadcrumbs
- ¼ cup red wine vinegar
- ¾ cups extra virgin olive oil
- 8 cups loosely packed lettuce leaves
- 8 croutons
- Kosher salt and freshly ground pepper
Preparation:
- Slice goat cheese into 1/2-inch thick discs.
- Drizzle each disc with olive oil, then coat both sides with breadcrumbs
- Whisk together shallots, mustard and vinegar, then slowly whisk in the olive oil.
- Lightly brown goat cheese on both sides in olive oil. I prefer to sauté the cheese but it can be broiled in the oven.
- Toss lettuce leaves with vinaigrette to lightly coat with dressing, then season with salt and pepper. Garnish with croutons, then top with warm goat cheese discs.
Paul Larson standing at the end of a row in his Sonoma Carneros Vineyard. The camera is looking northwest, towards the hills that separate Sonoma Valley from the Petaluma River Valley. The El Novillero Vineyard is the green patch at the top of the hill in the distance, over Paul’s right shoulder.
A cluster of ‘Shot-Wente’ Selection Chardonnay at the Larson Vineyard. Note the variation in size of the berries. The smaller ones are a bit more flavorful.
Barbara’s Baked Goat Cheese Salad, fresh,crisp and delicious, just waiting for the right glass of wine.
Neyers Chardonnay 304 Sonoma County
