2022 "Cuvée Esmé Anne" Chenin Blanc

100% Chenin Blanc

The grapes for this wine come from Norgard Vineyard, which was planted in 1980 and is set up with a quadrilateral cordon system that was popular in those days. It is one of the few vineyards in the area that we source from that is irrigated. The vineyard is situated on a northwest slope on the east side of the Ukiah Valley. The soils are the famed pinole series, which is well drained and moderates vigor. The vineyard is finally organically for us at our direction. The berries on the cluster are very small, which gives us intense flavors.

Cuvée Esmé Anne has inviting aromas of toasted hazelnut, flint, pink peppercorn, river rock, and fennel. The palate is laser-focused, building with vibrant energy to reveal luscious layers of Meyer lemon, comice pear, apricot, candied ginger, and a zesty twist of lime. A long, lingering finish brims with mineral and saline notes that’ll have you reaching for another sip. It’s a symphony of texture and depth, yet bright and refreshing—an irresistible combination. Like a treasure hunt for your senses, each swirl reveals something new. Fair warning: it’s dangerously drinkable, so let it breathe a bit before diving in for optimal enjoyment.

This wine shines alongside dishes with bright flavors and fresh textures: fish tacos, oysters, salads, and grilled foods are all perfect partners.

For us, crafting Chenin Blanc means nailing full fermentation, preserving vibrant acidity without sharpness, and steering clear of oxidation. Everyone claims they pick at the perfect moment, but for us, that’s when the grapes first show a whisper of ripeness—around 19 brix. We harvested in two passes, six days apart, with the second pass capturing fruit from a slightly weaker section that ripened a touch more. Whole-cluster pressing was essential to avoid the “forward” aromas we’re not fans of (think wet wool). We pressed lightly into stainless steel, added a minimal 10ppm of sulfur, and let the juice settle for 24 hours. The hard press juice? Kept separate. Once the juice naturally began fermenting, we transferred it into new and used Stockinger 228L and 600L barrels. After 11 months aging on the lees (no stirring!), we racked the wine into stainless steel for an additional 9 months to tighten and refine. No fining, no filtering—just precise sulfur management.

This wine will gracefully evolve over the next several years if stored cool and steady. Our choice of cork ensures slow, steady aging without excess oxygen.

Production: 125 cases | ABV: 12.83% | TA: 7.17 g/L | pH: 3.20 | VA: 0.52 g/L | DCO2: 1225 ppm | Total SO2: 59 ppm | RS: 0.92 g/L | Turbidity at bottling: 4.75 NTU

Download a technical data sheet here.

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