Lot 334
2010 Napa Chardonnay

Lot 334 is sourced from vineyards up on Atlas Peak in Napa Valley and actually qualifies as such. The wine is made under the auspices of our winemaking team and it's similar in style to our Atlas Peak offerings but with about 15-20% less barrel allowing for fuller fruit expression and brightness. We labeled it Napa Valley to avoid confusion with the more powerfully oaked 314 and 324, but make no mistake about it, this is fantastic fruit - we just felt it needed its own expressive cuvee. There is 50% Malolactic fermentation, but I would hardly call this a buttery wine. Also, given its provenance at 1700+ foot elevation, it loves a few minutes of air to open up. While I mention the “refreshing on a hot day” character of this wine, it is not necessary to serve it ice cold. Actually cellar temp of 55 degrees is just about perfect – cool enough to refresh and warm enough to express all of its nuance.

Lot 334 Seared Ahi with Grilled Pineapple & Avocado Relish

Ingredients

1.5 Cups Diced Pineapple

1 Avocado, diced

¼ Cup Fine Diced Red Onion

2-3 limes, juiced

1 cup Chopped Cilantro

8 oz Sushi Grade Tuna (Maguro)

3 Tbsp Sesame Seeds

Salt

Peanut Oil

 

Method

For the relish, in a large non-stick pan over high heat, sauté pineapple until it carmelizes on 2 sides. In a mixing bowl combine grilled pineapple, avocado, onion, cilantro and lime juice. Set aside for serving.

For the tuna, start by coating the fish with the sesame seeds, trying to cover as much surface area as possible. In a non-stick pan over high heat, add peanut oil and heat until almost smoking. Place tuna in the pan and sear each side for 10-20 seconds. Longer if you want less rare (chef recommends very rare, so 10-15 seconds). Remove from heat and place into refrigerator to let chill for at least 5 minutes. This makes the fish easier to slice. Cut into desired thickness, and serve with generous helping of pineapple relish.