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Flat front label of wine
Flat front label of wine

Vinum Cellars Chard-No-Way (dry Chenin Blanc) 2003

Chenin Blanc from California
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    Winemaker Notes

    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.

    Critical Acclaim

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    Vinum Cellars

    Vinum Cellars

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    Vinum Cellars, California
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    Winemakers Richard Bruno and Chris Condos first met while students at UC Davis, bonding over their love for Chenin Blanc and other obscure grape varietals. They established Vinum Cellars in 1997 with their first vintage of Chenin Blanc and since then have expanded production to include different varietals from multiple California AVAs.

    Their philosophy is that winemaking begins in the vineyard and thus they value their strong relationships with top California growers in key locations. The duo has long-standing relationships with growers in Napa, Sonoma, Clarksburg, Monterey and Paso Robles.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    Chenin Blanc

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    Responsible for some of the world’s highest quality white wines, Chenin Blanc doesn’t always get the recognition it deserves. Unquestionably at its best in its birthplace of the Loire Valley, Chenin Blanc can do it all—from bone dry to unctuously sweet, still or sparkling. Perhaps Chenin Blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. Chenin Blanc is planted in California, namely in the Clarksburg AVA but also very widely planted in South Africa, where it is occasionally labeled as “Steen.”

    In the Glass

    Chenin Blanc ranges from austere to richly sweet, with aromas of McIntosh apple, honey, beeswax, jasmine, hay, and quince. When grown in warmer regions, Chenin Blanc develops richer, tropical-fruit flavors, such as pineapple and melon, as well as ripe stone fruit. Often these wines carry some residual sugar.

    Perfect Pairings

    Cool-climate Chenin Blanc has the structure, austerity, and chalky acidity to work with antipasti or unadorned seafood, such as oysters and shellfish. Off-dry styles work well with the sweet-and-sour nature of Thai and Vietnamese food.

    Sommelier Secret

    There are several appellations throughout the Loire Valley devoted to producing different styles of Chenin Blanc. Vouvray, Saumur, Anjou, and Savennieres are known for excellent dry and off-dry wines; Vouvray, along with Montlouis, Bonnezeaux, and Quarts de Chaume, produces glorious late-picked sweet wines whose high sugar levels are offset by Chenin Blanc’s hallmark acidity. Sparkling Crèmant de Loire, Saumur, and Vouvray provide delightfully affordable and flavorful alternatives to Champagne.

    HNYVCSCNW03C_2003 Item# 80349