This month we present another iconic California Chardonnay, 2008 Rochioli Russian River Valley Chardonnay.

The 2008 Estate Chardonnay is a blend from Rochioli Estate Chardonnay vineyards, consisting  of 60%  Mid 40, 24% River Block, and 16% South River Vineyard.    The wine showcases the tropical fruit component that emerges from these Russian River vineyards. Fresh and delineated, it appears Tom Rochioli is trying to move away from noticeable oak, giving the wine more minerality and delineation.

In 1938, Joe Rochioli Sr. began buying the 162 acres of land he had farmed and nourished for many years. He had an intimate bond with the land and understood that the soil of the Russian River Valley was special. His son Joe Jr. shared this connection and intuitively set his sights on clones of grapes that would thrive in this unique spot.

Joe Jr.'s goal was to take advantage of the soil's diversity, as well as the vineyard's proximity to the ocean and the contours of the valley, which allowed for morning fog and cool evening breezes, both key factors in growing stunning grapes. For over 50 years, he has been doing exactly this and today Rochioli is renowned for the quality of its vineyards, fruit and, of course, the wine.

Today, Rochioli Vineyards and Winery is in the hands of the second and third generations, Joe Jr. and his son Tom Rochioli, the winemaker. They continue to tend to the vineyards every day, the same way they always have, with the intimate knowledge of the soil, the climate and grapes. It is with this philosophy that they have been successful as growers, and as winemakers of rich and elegant wines

Recipe:  Roast Pork Loin with Corn and Roasted Red Peppers Serves 6

The sweetness of the corn and roasted red peppers in this dish work really well with full bodied whites and lighter reds.

• 3 pounds boneless pork loin
• 1/2 tablespoon paprika
• 3 tablespoons olive oil
• 2 red onions sliced
• 3 garlic cloves thinly sliced
• 3 bay leaves
• 4 corn cobs, parboiled and cut into 1 inch rounds
• 2 red peppers, roasted, peeled, deseeded and cut into 1/2 inch strips
• 1 cup dry white wine
• 2 sprigs lemon thyme, chopped

Preheat the oven to 325F.

Rub the pork with sea salt, cracked black pepper and paprika. Heat half the olive oil in a large skillet and roast pork on all sides until golden brown. Transfer to a roasting pan and place in the oven. Cook for about 45 minutes until medium done.
Add the remaining oil to a large saute pan over medium heat and cook the garlic, onions and bay leaves for about 5 minutes until soft. Transfer to a bowl, and add the corn, peppers and thyme. Mix well. After the pork has been cooking for 45 minutes, add the corn mixture and wine and cook for a further 45 minutes until the meat and vegetables are tender.

Remove the pork from the oven and cover with foil and allow to rest 15 minutes. Slice the pork and serve with the vegetables on the side.

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