Chenin Blanc, Santa Clara Valley, USA

A vacay-lovin’ chenin that keeps a second closet strictly for their ‘resort wear’. Prior to settling on the central coast of California, winemaker Megan Bell received her BS in Viticulture and Enology from UC Davis and apprenticed in many wineries and vineyards before beginning her exciting project. Her mission is to find farmers who are working towards becoming fully organic, and creating incentive for their transition, while producing delicious and low-intervention wines using grapes from underrepresented regions, vineyards & varietals. Much like people living on the ‘margins of society,’ vineyards can be outcasts too. Whole clusters of organic, old vine chenin are pressed to stainless steel tanks with native yeasts to showcase the natural richness of the grapes & the rugged terrain. Honeysuckle, snow leopard melon, grapefruit peel, honeycomb slice, drowsy grass naps & fermenting pineapple. Pour alongside planning your 2023 getaway(s?), can you say EqUaToR?