Harvested 9/12/2016 Brix: 20.0, pH: 3.36, TA: .64
2016 has the Clarksburg Chenin Blanc community very excited. A few weeks longer hang time coupled with slightly elevated acidity has the makings of a great vintage. This juice is showing itself to be very austere and restrained with aromas of yellow flowers, honey, and citrus rind, all the makings of a great Vouvray-sec style wine.
Despite Chenin Blanc’s history in CA as a jug wine, the grape is experiencing a resurgence in popularity mostly due to the austere, acid-driven wines hailing from the Clarksburg AVA. This is actually our best selling juice, and leaves most winemakers coming back for more!
Over the past decade Clarksburg has quietly become the most reputable new world source of Chenin Blanc. Gerald Asher of Gourmet magazine wrote a riveting essay about Clarksburg CB: “The Right Grape in the Right Place.” Food and wine writer Narsai David describes Clarksburg CB as having “Firm floral aromas with a delicate, fresh melon touch lead to a surprising mouthful of wine. This is not a dainty wine like the California chenin blancs of years ago. It has a beautiful balance of acidity and fruit with a nice backbone.” Tim Patterson also wrote a recent article highlighting CB from Clarksburg.