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Makasi 2019 Chardonnay M-19CH-SLV-CNV, California

Makasi 2019 Chardonnay M-19CH-SLV-CNV
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While Makasi Wine made in the San Francisco Bay area of California may be a newcomer to the wine market, (the brand launched in April 2022), Winemaker Danny Sullivan has been making wines for over 10 years for private label clients, family, and friends. Now the rest of us get to enjoy these stellar wines from the boutique Makasi label, produced and bottled by Treasure Island Wines in San Francisco, California. We loved the M-19CH-SLV-CNV, shorthand for Makasi 2019 Chardonnay Siletto Valley Cienga Valley, as this stunning, non-buttery Chardonnay was aged to perfection for 14-months in neutral French oak barrels and stainless-steel tanks. Cheers!

We met Danny Sullivan in 2012 when we skied together out west in Lake Tahoe. We knew then that he was passionate about skiing, but we did not know about his other passion, winemaking, until recently. Danny first became interested in winemaking when he was a “ski bum” in Austria where he ended up working for a food company and gravitated to the wine and spirits side of the business. He moved back to California and went to school to learn to become a winemaker, while still pursuing his other passion, skiing.

After years of making wine for private label clients, family, and friends, with the encouragement of his wife, his brother Tommy Sullivan, and his sister Maureen Sullivan, he created his own boutique brand, Makasi “wines of gratitude” and started making wines for the public to enjoy in 2019. The company had a soft launch in April 2022, and are already turning heads with their exquisite, well-thought-out wines.

Tommy Sullivan, Maureen Sullivan, Danny Sullivan - Makasi WInesTommy Sullivan, Maureen Sullivan, Danny Sullivan

Makasi focuses on creating outstanding Pinot Noir, Chardonnay, and Rosé of Pinot Noir wines. We experienced their Makasi 2019 Chardonnay M-19CH-SLV-CNV, which was an elegant, non-buttery Chardonnay that was gorgeous on its own, and absolutely a star when paired with food.

Makasi 2019 Chardonnay M-19CH-SLV-CNV Information

Makasi M-19CH-SLV-CNV
Siletto Family Vineyard
Cienga Valley, San Benito, California
White Wine
75% in neutral French Oak, 25% stainless steel
Produced by:
Treasure Island
Bottled by:
Treasure Island
62 cases

Technical Notes: Produced and bottled by hand. The grapes were gently crushed to extract the juice, chilled below freezing for three days then allowed to warm back up to a perfect Renaissance Allegro yeast-ready 61.5%. Cool and clean fermentation followed by racking to a mix of neutral French barrels and stainless-steel tanks. Fourteen months later it was blended and bottled. Production was 63 cases of which 11 were left as unfiltered cases.”

Tasting Notes: The color is a pale straw color, and the wine has medium body. This elegant wine has aromatic notes of citrus, pear, and mineral notes of limestone on the nose. On the palate, it is dry, crisp, with lime and pear notes, rich, tart acidity, and a gorgeous clean finish. This is a stunning Chardonnay for lovers of non-buttery Chardonnays.

Suggested Pairing Notes: Cheese, poultry, fish, vegetarian fare with creamy sauces.

We paired the M-19CH-SLV-CNV with Luxury Experience – Artichoke Crab Cakes with Pink House Alchemy (PHA) Dressed Salad to capture the cool California vibe of this totally luscious Chardonnay. The palm hearts and pineapple in the salad and the pineapple “salsa” bring out the citrus notes of the wine for a perfect complementary pairing.

Luxury Experience - Artichoke Crab Cakes and PAH Dressed Salad

Luxury Experience – Artichoke Crab Cakes

Luxury Experience – Artichoke Crab Cakes with PAH Dressed Salad
Serves 2

Artichoke Crab Cakes Ingredients:

Ounce Can
Trader Joe’s Whole Artichoke Hearts in water, drained, and minced
Ounce Can
Crab Meat, drained
Chopped Scallions, green parts only
Whole Grain Dijon Mustard
Flour to dust cakes
Scallion “brush” garnish

Method for the Artichoke Crab Cakes: Add all ingredients (except flour and garnish) to a medium bowl and stir to combine. Line the can from the crab with plastic wrap and gently press the mixture into the can to form a compact cake. Lightly dust with flour then turn the cake out onto wax paper or parchment paper. Lightly dust the other side of the cake with flour. Repeat with the rest of the mixture to form the second cake.

Reason For Flour Dusting: The flour will provide a nice crust on the crab cakes.

Note: Artichoke Crab Cakes may be made ahead at this point and refrigerated until ready to bake.

Method for Baking: Preheat oven to 400-degrees Fahrenheit (204-degrees Celsius). Line a baking sheet with parchment paper and lightly spray the paper with vegetable oil then position the two cakes on the parchment paper and lightly spray the tops of the cakes with vegetable oil. Bake until golden, then turn the cakes over and bake until the other side is golden, and the cakes are heated through.

Method for the Scallion Brushes: Use the white bulb end of 2 scallions. Cut the scallion about 2 inches from the bulb end to where the green part starts. Using a sharp knife or kitchen scissors, cut the green parts in long strips towards the bulb end. When you have a little “brush” place it in ice water to open it up. Once open, you can pat dry and set aside until ready to use.

Salad Ingredients:

Palm Hearts, drained, diced
Fresh Pineapple, diced
Pomegranate Seeds

Dressing Ingredients:

EXTRA Virgin Olive Oil (EVOO)
Dijon Mustard
Black Pepper

Method for the Dressing: Add all dressing ingredients to a glass jar and shake well to thoroughly combine. Set aside until ready to use.

Pineapple “Salsa” Ingredients:

Fresh Pineapple, minced
Scallions, green parts only, chopped
Salt and Pepper to Taste

Method for the Pineapple Salsa: Heat a small saucepan pan, add the EVOO, then the rest of the ingredients. Cook until heated though. May be made ahead and reheated just before plating the artichoke crab cakes.

Presentation: Toss the arugula with the dressing just before plating. Arrange dressed arugula salad on two plates. Place crab cake of the salad on each plate. Scatter chopped palm hearts, fresh pieces of pineapple, and pomegranate seeds on the arugula. Top the crab cakes with the pineapple “salsa” and garnish each with a scallion “brush.”

About Makasi Wines

“Our goal is to divine the natural expression of each grape. When luck and favor allow it, our wines remain unfiltered. We list the amount of residual sugar in each bottle so you can confidently enjoy our vines. Informed wine lovers know they are avoiding pumped-up “Franken-wines. Though we adhere to a policy of responsible sustainability, we are more deeply guided by the simple notion of, “Do no harm.” The only impact we seek is upon your palate. Our wines are produced and bottled by hand on Treasure Island, amid the San Francisco Bay, in a collective winemaking facility housed in an old WWII Naval Post Exchange. Cooling air from the Golden Gate pours through to create idyllic cave-like conditions in which to age our wines.”

For more information and to purchase Makasi Wines please visit their website: www.MakasiWIne.com or email them at: Danny@MakasiWine.com or Info@MakasiWine.com.

Makasi Wine social media:

Makasi Wines

Makasi Wines can be shipped or picked up at Treasure Island Wines in San Francisco, California. If you live in the San Francisco area, they can also deliver them. There is more good news, as these very special wines will soon be available in select retail wine shops.

Treasure Island Wines
995 9th Street
San Francisco, California 94130
United States
Telephone: +1-530-392-1638

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© February 2023. Luxury Experience www.LuxuryExperience.com. All rights reserved.

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