2016 CHENIN BLANC, MERRITT ISLAND, CLARKSBURG
Eyes: Star bright, pale straw, crystal clear
Nose: peach, orange blossom, rainier cherry
Mouth: Refreshingly bright with balanced acidity, exhibiting minerality, lemon confit, ruby red grapefruit, and dried apricot. The wine is light to medium body, characterized by a marine essence and citrus oil finish.
pH 3.42 | 12.81% alc. by vol. | 190 cases produced
Bottle price: $22
Eyes: Star bright, pale straw, crystal clear
Nose: peach, orange blossom, rainier cherry
Mouth: Refreshingly bright with balanced acidity, exhibiting minerality, lemon confit, ruby red grapefruit, and dried apricot. The wine is light to medium body, characterized by a marine essence and citrus oil finish.
pH 3.42 | 12.81% alc. by vol. | 190 cases produced
Bottle price: $22
"Indeed, only here (Clarksburg) in all of California, does Chenin Blanc become regionally identifiable" - Jancis Robinson
The Site:
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.
The Varietal:
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.
The Wine:
This wine was made by blending two unique sides of the Chenin Blanc personality. 50% was fermented in neutral french oak with Malolactic fermentation (MLF), the other 50% fermented in stainless steel with blocked MLF. Blending these two styles, knits a wine of balance and brightness that everybody can enjoy. 190 Cases were bottled after 9 months of aging.
The Label:
Brian spent many lectures in college sketching cellular diagrams, always fascinated by the natural order of Biology. The illustration on our NEWBERRY label is by Napa artist/designer/flower-trucker Andrea Jalaty.
