Vinum Cellars Chard-No-Way 2005
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It is our belief that Chenin Blanc (when made well) rivals some of the greatest white wines of the world. This wine was made from cool climate grapes, barrel fermented in French Oak, and aged for 9 months. Blah, Blah, Blah, Blah, Blah...REDISCOVER CHENIN BLANC!
Working with our designer (Anya, of Full Tank Design) on the label for this wine was almost as fun as making the wine. After seeing this label, our parents lovingly refer to us as Ben and Jerry. Come to think of it, we didnt ask Ken Wilson (our grower) what he would think about putting his name on a pint of Ben and Jerrys, but after tasting the wine, he didn't seem to mind. Undoubtedly, Ken grows the best Chenin Blanc in California at his vineyard in Clarksburg. For those who aren't familiar with Clarksburg, it is located west of Sacramento. It has a unique microclimate where the cool breezes from the Sierras and the Bay moderate the long hot days which allow the grapes to reach optimal maturity. In addition to those ideal growing conditions, the grapes come from low yielding old vines which provide the intensity that makes our Chenin Blanc unique.
Vinum Cellars is a collaboration of winemakers Richard Bruno and Chris Condos, who first became friends while they were students at UC Davis. They share a long standing passion for Chenin Blanc and fondness for the more obscure grape varieties. After graduation, Chris went to work for Pine Ridge as Enologist, and Richard went to Bonny Doon as their distiller. Shortly after, their friendship was solidified over Chenin Blanc with the creation of their first wine "Pointe Blanc". Currently the Vinum Cellars team is working with over 10 grape varieties from Placer County Cabernet Franc to San Benito County Viognier. In addition to the Vinum Cellars partnership, they are employed as winemakers: Chris with Kathryn Kennedy Winery and Richard as a Napa winemaking consultant.
"We are a small, California winery committed to crafting quality wines from single vineyards in California’s premium coastal and cool climate growing areas. “It is our basic winemaking philosophy to work with great grape growers to develop the best fruit in the vineyard. We pick the grapes at optimal ripeness and gently process the fruit. In the winery, we are experimental with yeast strains and use different cultures for each variety. Our belief in the use of older French Oak barrels allows the varietal fruit of our wines to be expressed. We are committed to experimenting and learning new winemaking methods while preserving an old world approach.” - Richard Bruno & Chris Condos