This dry Chenin is grown in a region of Mendocino called the Talmage Bench, planted in 1980 on a north-facing slope. The fruit was whole-cluster pressed, settled, then transferred into a mix of stainless steel and used French oak barrels. Half were inoculated and half were left to their own devices, and the lees were stirred until bottling.
The wine is pale gold color but exudes a rich fragrance of yellow stone fruit, tarragon, fresh fennel, and light honey. The body is clean and refreshing, with an initial hit of herbs and straw that segues to ripe peaches, apricot, and lemon honey. Not a sweet wine (it’s dry, and there is ample herbal aspect) but the stone fruit character of Chenin shines through.
Pair it with young cheeses and dishes that show off a milky character (white lasagna or pizza, cream sauces). Also superlative with rich shellfish, poultry, coconut curry. It’s a wine that complements a range of strong seasonings like fresh ginger, turmeric, chipotle. It’s a wine for the world’s cuisine.
Lang & Reed Wine Company
13.5% abv | $27 (sample) 200 cases made
