The Chenin Blanc was grown in the Mendocino region known as the Talmage Bench, a site with a north-facing slope and good drainage. Fruit was whole-cluster pressed, and after settling the juice was moved into barrels, some of which were inoculated. Regular lees stirring built texture. It’s satiny, with modest acidity that permeates its supple, rounded structure. Aromas of yellow stone fruit yield to flavors of pear and yellow apple, and there’s a woodsy, almost sylvan quality to the wine, with a parting shot of Bay laurel. 186 cases made.
13.5% abv | $27 (sample)
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