“Leo Steen is a former Danish sommelier who moved to California in 1999. Chenin Blanc can produce excellent results in California, but too often it’s made in a cloying, sweet style - this wine is dry, and all the better for it. These vines in Dry Creek Valley were planted in 1981 and are dry-farmed. Steen ferments the grapes with indigenous yeasts, and ages the wine for four months, mostly in neutral oak but also in concrete eggs. It has a lifted apple and cinnamon nose, while the palate is fresh and compact, with fine acidity that gives tension and precision. It’s tight rather than voluptuous and has typicity and finesse. Perfect with roast chicken.” - Stephen Brook

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