Harvested at 21.0 brix, the wine was whole-cluster pressed into 100% neutral oak barrels and fermented using native yeasts. We stirred each barrel daily until the wine was dry. After eight months on the lees, we bottled the wine unfiltered. The end result is a focused, medium-bodied white exhibiting texture, snappy fruit and intense acidity.
We consider the dry Chenin Blancs of the Loire Valley to be some of the most compelling white wines in all of France. The varietal offers so much; mineral driven aromatics, layers of texture and mouthwatering acidity. Chenin Blanc is the perfect vehicle for us to show-off one of Sonoma Valley’s cooler micro-climates. Each bottle is hand-numbered.
pine, lemon oil, chipped stone
candied lemon, beeswax, flint
In the north end of Sonoma Valley, tributaries from the Mayacamas and Sonoma Mountains merge along Warm Springs Road in Kenwood. What was once a monastery hidden behind two stacked stone pillars and a rod iron gate is now home to an organically-farmed vineyard planted to Albariño, Cinsault and of course, Chenin Blanc.
A mosaic of silt, clay and loam crisscross atop volcanic bedrock. Due to its location in the belly of the valley, the soils are usually the last to dry out, pushing bud break late into the spring. During the summer months, vines feel the heat but are shaded from the warm afternoon sun, sometimes delaying harvest until late in the growing season. This is a climate ideal for producing bright, juicy wines with high levels of natural acidity.