California

100% Chenin Blanc

This wine has a citrus profile that mixes with a broader, more textured elegance on the palate. Lemon curd and a delicate peach intermix over light tannins from the extended skin contact. This wine will pair excellently with heavier seafood, like braised scallops, lobster, or monkfish, particularly if a cream sauce is involved.

Destemmed to an open-top fermentor. The wine was not chilled or inoculated. The fermentation began naturally after about 6 days on the skins. A little less than a month later, we pressed the dry juice off the skins to neutral French barrels and let the malolactic fermentation proceed naturally till complete in neutral barrels. Post fermentation, we did not add sulfur dioxide. The first and only addition was made just before bottling. The final wine is unfiltered and unfined.