This Chenin Blanc is sourced from a small block near Los Alamos in Santa Barbara County planted in the late 60’s in a giant sand dune. Silica, calcaire, and chalk make up the soils beneath these old vines. Ocean breezes whip through the wind gap over the vineyard and through the dense vine canopy. It is not unusual for mounds of sand to be blown from one end of the vineyard to the other, burying vine trunks. This pet-nat expresses the coastal sand dune terroir with saline aromas and dense fruit quality.
During vinification, nothing was added or taken away from this wine. It was macerated on the skins for one day before pressing to barrel. Native fermentation commenced in barrel and moved to tank for bottling. The wine was bottled with a small amount of residual sugar, without sulfur.
An electric pet-nat. The nose begins with orange blossom, straw and lemon peel. On the palate, bright acidity and bubbles. Citrus, cream, and honeysuckle flavors coat the mouth with chalky saline nuances in the background.