Eyes: Star bright, pale straw, vibrant
Nose: Tropical and orchard fruits: pineapple, peach, and lemon zest.
Mouth: Refreshingly bright with balanced acidity, exhibiting minerality, quince, pear, and orange blossom components that shape this dry Chenin Blanc into a delicious wine with energy and finesse.
pH 3.39 | 13.0% alc. by vol.
2015 in Northern California was marked by lower yields but great phenolic concentration. Clarksburg fared better than most in the '15 vintage, with quality fruit set in the spring giving way to dense, even-ripening clusters at harvest.
A true marriage between site and varietal, this Chenin Blanc hails from the Merritt Island, yes ISLAND. It is a sub-appelation of the Clarksburg AVA, and is surrounded on all sides by water (Sacramento River and Elk Slough). This maritime cooling influence helps preserve bright acidity and elevates the saline quality of this particular planting. The deep, fertile soil of Merritt Island is silty loam, rich with minerals deposited from decades of mining activity in the Sierra Nevada foothills. This site has been farmed for over 100 years by the Merwin family.
This Chenin Blanc grafted to SO4 rootstock on Merritt Island can have many successful personalities: dry, sweet, sparkling and dessert. At this site, it can reach full ripeness at only 19 to 20 Brix, exhibiting tropical fruit and green apple characteristics. Chenin maintains balanced acidity at even higher sugar levels of 23 Brix, where it offers creamy pear,orange blossom, and beeswax notes.
This wine was made by blending two unique sides of the Chenin Blanc personality, as described above. 60% was harvested on 8/24/15 at 20.2 Brix and stainless steel fermented, while 40% was harvested on 9/4/15 at 22.8 Brix and fermented in neutral oak barrels, with 33% malolactic fermentation. Blending these two styles, knits a wine of balance and brightnesses that everybody can enjoy.