A long family tradition in farming and agriculture is at the root of Landmark Vineyards. Originally founded in Windsor in 1974, the winery was discovered and purchased by Damaris Deere Ethridge in 1989. The great-great-granddaughter of steel plow inventor John Deere, Damaris believed Landmark could be a small jewel of a winery. Her first step was to relocate it from Windsor to Kenwood, and there she began to fulfill her dream.
A long family tradition in farming and agriculture is at the root of Landmark Vineyards. Originally founded in Windsor in 1974, the winery was discovered and purchased by Damaris Deere Ethridge in 1989. The great-great-granddaughter of steel plow inventor John Deere, Damaris believed Landmark could be a small jewel of a winery. Her first step was to relocate it from Windsor to Kenwood, and there she began to fulfill her dream. Today, her small jewel is widely recognized for its Chardonnays and, more recently, its Pinot Noirs. Winemaker Eric Stern joined the staff in 1993. He was hired by Ethridge’s son and daughter-in-law, Michael and Mary Colhoun, who relocated from the east coast, at Ethridge’s request, to become partners in the winery.
Overlook Chardonnay is Landmark’s flagship wine. Its 2003 vintage combines the fruits of 19 vineyards from Sonoma, Monterey and Santa Barbara counties. It was made using the winery’s “less is more” philosophy. This means a traditional Burgundian “hands off” style. The rich result features aromas of almond and caramel followed by flavors of peach, pineapple and lemon, with oak and mineral elements to round it out. Its smooth, complex mix pairs well with seafood, poultry or even pasta with cream sauce. The recipe here was provided by Christina Kay, Landmark’s director of hospitality and tasting room manager. She suggests adding some rice pilaf or risotto for a complete, delicious meal.
Salmon with Chardonnay Fruit Salsa
1 cup Landmark Overlook Chardonnay
3 tablespoons honey mustard
3/4 cup fresh orange juice
Salt and pepper
4 salmon fillets (about 1.5 pounds) with skin
1 to 2 tablespoons vegetable oil, for brushing
1 small ripe mango
1 small papaya (avocado size)
2 navel oranges
Medium bunch of basil
Light the grill. For salsa, pare the peel from the mango and cut the flesh from the pit. Dice the flesh and put it in a bowl. Halve the papaya and scoop out the seeds with a spoon. Cut away the skin, dice the flesh and add it to the mango. Cut the peel, pith and skin away from the orange and scoop out the segments. Dice the segments and add to the other fruit.
Wisk the wine, mustard, and orange juice in a bowl with salt and pepper to taste. Add about a third of this marinade to the fruit; stir and set aside.
Lay the salmon pieces, skin side down, on a large piece of heavy-duty foil and fold up the sides. Brush the salmon with oil, and then pour over the remaining marinade. Seal the foil.
When the grill is hot, set the salmon package to cook, allowing 8 to 12 minutes for pieces that are 1-inch thick. Meanwhile, shred the basil leaves, reserving four sprigs for garnish. Stir shredded basil into the salsa, taste and adjust the seasoning if necessary.
To finish, open the salmon package and test the fish pieces with a fork. You may prefer them transparent in the center, or completely cooked and flaky. Transfer the fillets to warm individual plates, spoon the salsa on the side and top with a basil sprig.
Serves four
