Gold at 2016 Cal State Fair
$110 per 5.25 gallon paile
Harvested 8/22/2015 Brix: 20.8, pH: 3.43, TA: .72
The Clarksburg Chenin Blanc is back and is displaying it’s ability to express vintage variations. The sugars are a little higher, but the acidity hung in there. The bright tropical aromas of 2013 have given away to more peach and honey characteristics. As a Loire lover, I’m thinking this will drink more like a Savennieres than a Vouvray, but only time will tell.
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.