2018 Chenin Blanc - Santa Barbara County

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2018 Chenin Blanc - Santa Barbara County

26.00


Chenin blanc has always been one of my favorite wines to make each year and 2018 was most exciting because we had three different vineyards to work with.  Between the three vineyards we did almost ten different picks. This was a bit of a pain in the ass but with our small press it is basically necessary. 

Each one of those different fermentations adds layers and layers of complexity to the wine and allows me to see chenin’s flavors across a spectrum of ripeness.  Tasting all of the barrels prior to blending was quite a treat.

During harvest we would bring the fruit in and immediately crush all of it and start pressing.  This means that some of the wine is immediately pressed and some sits on the skins for as much as 24 hours.  Once pressed it went straight to fermentation vessels, mostly neutral French oak and one lot fermented in a stainless steel tank.  

Once fermentation slows down we consolidate the barrels and a first racking was done in January, where we removed the wine from the heaviest of lees.  The wine was racked to tank for blending and bottled in May of 2019 without fining, or filtration. Sulfur was added after ML was completed and adjusted again at bottling. 

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