2018 Chenin Blanc, Saini Farms, Dry Creek Valley
Release Date: Summer of 2019
Production: 615 Cases
Vineyard: After years of searching for just the right Chenin Blanc to work with, I found what I was looking for in the 38-year-old vines of Saini Farms in Dry Creek Valley. Planted in Yolo sandy loam soils on an old river bottom site, these dry-farmed vines produce grapes that capture the fresh, enticing purity that can be achieved when Chenin Blanc is grown with care and respect.
Harvest: The growing season saw significant rain and ended the drought, harvest began at normal pace. These dry-farmed vines produced a average yield with ripeness at low sugar. We hand harvested our Chenin Blanc on September 4th at 22.1 Brix with its signature high acidity.
Fermentation: After gently breaking the berries, the grapes underwent 2 to 3 hours of skin contact prior to pressing. The wine was fermented in stainless steel using indigenous yeast for approximately one month until complete dryness.
Cellar Notes: 85% of the wine was transferred to neutral French oak, with the remaining 15% placed in a concrete egg, with both aged for five months on fine lees. The final wine was blended in tank in February.
Total Acid: 5.9 g/l
Malolactic Fermentation: 100%
Tasting Notes: This wine has alluring weight and richness, a silky texture and subtle aromas of Chamomile, orchard fruits and lemon confit. The palate offers a medley of Lanolin, white pepper and tea notes, as well as hints of straw that carry through to a lingering almost salty finish.
Vision: In many ways, it is only fitting that the centerpiece of my winemaking efforts is a bone- dry Chenin Blanc. Steen is my family’s middle name, and it is also the South African word for Chenin Blanc. I have long been fascinated by this sleek and elegant varietal. To make this wine, I sought out the oldest Chenin Blanc vines in Dry Creek Valley. In the winery, I strive to be true to the varietal and craft a fresh, lively wine with the ability to complement an array of modern cuisine.