2020 Chardonnay Paired with Tarragon Chicken


  • 6 chicken thighs
  • salt and pepper
  • 2 tablespoon unsalted butter
  • 2 shallots, finely diced
  • 2 garlic cloves, minced
  • 2 teaspoon chopped tarragon, plus whole leaves for garnish
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup créme fraiche (sour cream also works)
  • 1/2 teaspoon lemon zest


  1. Season chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
  2. Heat over to 400 degrees.
  3. Put an enameled cast iron dutch over over medium heat. Add the butter and shallots and cook, stirring until softened and lightly browned, about 5 minutes.
  4. Add garlic, chopped tarragon and cook for 1 minute. Don’t let garlic brown.
  5. Arrange chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
  6. Put lid on and place dutch over in middle of the oven. Bake for 15 minutes, then lower heat to 350 degrees, and continue baking for 45 minutes, or until thighs are tender. Put thighs on a platter, cover with tin foil to keep warm.
  7. Strain pan juices through a sieve into a saucepan, and spoon off any rising fat. Place pan on medium-high heat, add créme fraiche and lemon zest. Simmer until sauce is slightly thickened, about 5 minutes.
  8. Spoon sauce over chicken, garnish with tarragon leaves and serve.

2020 Chardonnay

The large puncheons in which the wine was crafted provide fine, elegant tannins that are already well integrated into the wine. This is a smooth and balanced wine with medium body. The wine showcases flavors of citrus, pear, melon and hints of vanilla with spicy notes of nutmeg and sandalwood. It finishes with minerality and mouthwatering acidity. It has the structure to pair with a variety of foods, as well as excellent aging potential.

Buy Now

Garlic Butter Mushrooms & Cauliflower

This is a delicious side dish that can be made with our 2018 Pinot Gris Reserve, or simply use any other dry white wine you have.


  • 4 tablespoons unsalted butter, divided
  • 2 shallots, diced
  • 12 ounces cremini mushrooms
  • 3 cups small to medium cauliflower florets
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 3 tablespoons dry white wine
  • 3 tablespoons vegetable stock or chicken stock


  1. Melt 3 tablespoons butter in a large skillet over medium heat.
  2. Add shallot, and cook, stirring frequently, until tender, about 2-3 minutes. Add mushrooms, and cook, stirring often until beginning to brown, about 5 minutes.
  3. Stir in cauliflower; season with salt and pepper, to taste. Cook, stirring often, until golden and tender, about 5-6 minutes.
  4. Stir in garlic, thyme and parsley until fragrant, about 1 minute.
  5. Stir in wine and vegetable stock, scraping any browned bits from the bottom of the skillet.
  6. Remove from heat. Stir in remaining 1 tablespoon butter; season with salt and pepper, to taste.
  7. Serve immediately.

2018 Pinot Gris Reserve $29
Cellar Door Club: $24.65

Fermented in a mix of French oak barrels and stainless steel, this rich, textural Pinot Gris showcases multiple layers of ripe pear fruit, filled with touches of baking spice, vanilla cream and toasted walnuts.
Best Buy & 92 points-Wine Enthusiast.

Buy Now

A Year at Winter’s Hill Part 7

[Continue reading]

A Year at Winter’s Hill Part 6

[Continue reading]