🍇 Chenin Blanc
Region: Clarksburg, California
Farming/Vinification: Organic farming. Megan Bell makes amazing wine from smaller growing regions of California and uses grapes that are on the margins of california winemaking. Her interest in skin fermented white wines was sparked in 2011 when it was still a new idea in this country. The time on the skins morphs the wine from fresh and fruity to complex and savory. Grapes are hand harvested, destemmed, all ambient yeasts for the ferment and aged on skins for 25 days with gentle punchdowns once daily. Pressed then aged in neutral oak for five months. No filtering or fining. A small sulfite dose for stability is the only thing added.
Notes: Look for notes of candied orange peel, clove, earl grey tea, and honey mustard. Chenin is one of our favorite grapes, and the skin contact really makes an intense and lovely twist on the noble variety.