This chardonnay comes from a higher elevation site on Los Alamos Vineyard. With this higher elevation, the soil changes from sandy soil to Calcaric shale and limestone.
The grapes were handpicked on September 5th and barrel fermented in French Oak. The nose is dominated by classic chardonnay characteristics of citrus, very subtle stone fruit, and pear.
There is a bright freshness to this wine that compliments its golden straw color. On the palate the fruit is reminiscent of citrus and ripe green apple. There is strong mineral note combined with a rich, viscous texture. The finish is long, and with intense minerality. The complexity of this wine makes it very food friendly with anything from seafood to roasted pork.
Gavin Chanin was born and raised in Los Angeles. After finishing high school, he worked as a harvest intern in Santa Barbara County for Au Bon Climat and Qupe. Quickly falling in love with winemaking, wine drinking, and wine growing, Gavin has now worked six vintages in Santa Barbara County under the tutelage of the famed Au Bon Climat and Qupe team: Jim Clendenen, Bob Lindquist, Jim Adelman and Enrique Rodriguez. In 2007 Gavin completed three vintages in one year–starting at South Africa’s Hamilton Russell Vineyards, then moving to New Zealand’s Bell Hill Vineyard and Carrick Winery, and finally after traveling in Burgundy, Champagne and Italy, he returned for the 2007 California vintage and to start Chanin Wine Co.