A blend of 70% Chardonnay and 30% Sauvignon Blanc. Both vineyards were planted in the early 1960’s and dry farmed organically. The juice fermented separately in both stainless steel and neutral french oak. Aged for 5 months and bottled unfined and unfiltered. 10ppm s02 at bottling.
Jason Edward Charles has spent the greater portion of the past decade making the world his classroom. A youth forged from Motor City steel instilled in Charles a strong streak of independence and fierce confidence to pursue his passions of photography, and now the craft of wine making. His post-collegiate years found Charles taking photographs of everything from street life in Mexico City to the gorgeous Spanish countryside. After Europe, Charles moved to New York and waited tables in the Manhattan restaurant industry, where he was hostage to the good fortune of being surrounded by passionate wine experts. His interest ablaze, Charles landed a harvest internship and promptly moved to Northern California, where he worked the fields to learn every possible aspect of the winemaking craft. From there, Charles headed to France to further his studies at Chateau Haut Goujon in Lalande de Pomerol. After serving the soil, grape and sun in France, Charles returned to work at some of Napa’s most renowned wineries, formally establishing Vinca Minor in 2013 with his wife Emily.
Grapes: 70% Chardonnay and 30% Sauvignon Blanc
Country: United States
Region: Mendocino, California
Tasting: Crushed rock, lemon peel and tarragon.
Pairing: Crab cakes, creamy sauces