Chenin Blanc

For more than 20 years, Pine Ridge Vineyards has produced a white wine blend featuring Chenin Blanc—a crisp white variety that originated in the Loire Valley of France. In celebration of this elegant variety, our winemaking team has created a limited-production 100 percent Chenin Blanc wine.

Chenin Blanc

For more than 20 years, Pine Ridge Vineyards has produced a white wine blend featuring Chenin Blanc—a crisp white variety that originated in the Loire Valley of France. In celebration of this elegant variety, our winemaking team has created a limited-production 100 percent Chenin Blanc wine.

We sourced grapes from the Clarksburg appellation in the Sacramento Delta region, where Chenin Blanc takes on a bright, clean expression and perfectly balanced acidity. We harvest Chenin Blanc grapes at low sugar levels to ensure bright fruit character, and ferment and age the wine in 33 percent new French oak to promote complexity.

VINEYARDS Chenin Blanc grapes have high acidity and need plenty of sun to ripen and produce delicious fruit flavors. Cool Delta breezes and warm summer days in Clarksburg contribute to a long, dry growing season with a slow and even rate of fruit maturity, leading to an optimal balance of sugar and acid and an outstanding intensity of fruit flavors.

HARVEST AND WINEMAKING Our Chenin Blanc was harvested and fermented in 50 percent new French oak. Stirring occurred weekly, and the wine was aged in barrel for eight months.

TASTING NOTES  Chenin Blanc offers enticing aromas of honeysuckle, cantaloupe, citrus, and honey and a hint of cinnamon from the new French oak. This is a bone-dry wine showing flavors of melon, pear, lemongrass, and Meyer lemon curd and echoes of the honey aroma. The mouthfeel is viscous, a result of weekly lees stirring, and the wine finishes with a bright acidic kick. The clean, refreshing finish makes this a perfect sipping wine and also a versatile wine to pair with food.

PAIRING Vibrant and bright, this Chenin Blanc would pair wonderfully with a variety of seafood dishes, such as crab, scallops in a butter chive sauce, or halibut with ratatouille. Try it also with grilled lemongrass chicken, a salad of farro with spring peas and watercress, or even roasted-carrot hummus with toasted pita bread. For a cheese course, select soft, creamy cheeses like triple crème brie, herb-crusted goat cheese, or Gruyère.

Tasting Notes