Create a New Account get a $5 credit
Toll Free: 800-417-7821

Chanin Wine Company Bien Nacido Chardonnay 2014

ID No: 444523
Product Description

The grapes were harvested on four separate days to achieve ideal ripeness—September 1, 2, 4 and 17. Each lot was pressed and directly put into French oak barrels (10% new) to ferment. The wine stayed there for 12 months on its lies and was then racked and lightly fined before being bottled unfiltered in December 2015.

This wine is pale straw in color with aromas of toasted hazelnuts and sea breeze. On the palate, there’s a striking acidity and crispness, laced with textural richness and a power that leads to a juicy finish.


Review:

Gavin Chanin's wines manage to pack a stunning array of elements behind a veil of restraint, here showing sea salt, lemon skins, struck flint and smoked nectarine on the nose. The palate is alkaline and botanical in presentation, offering lime skin, chalk, dried butter flakes, cement and a salty acidity. The wine tastes like foggy sunshine.

-Wine Enthusiast 95 Points

Winery: Chanin Wine Company

Chanin Wine Company is dedicated to crafting wines from Santa Barbara County that reflect the individual vineyard in which they are grown. We focus on Pinot Noir and Chardonnay, two grapes that are especially revealing of subtle differences in geography, geology and climate. Our grapes are grown in Santa Barbara County, where cool coastal winds, diverse marine based soils and a long growing season provide an exciting and unique environment for Burgundian varieties.

The vineyards are the focus of all of our wines and each wine is made from grapes grown at one vineyard and not blended. We search out old vines, and make wine from some of the oldest in the county. This allows us to make refreshingly balanced wines at lower alcohol levels than most California “blockbuster” or “cult” styled wines. Through low yields, improved farming techniques and gentle winemaking we aim to create a wine that pairs well with food and is delicious young, but is also age-worthy. All of our vineyards are organic or sustainably farmed.

Our winemaking philosophy is rooted in representing each individual vineyard by emphasizing balance, finesse, and complexity. We avoid excessive alcohol, and modern winemaking additives (such as commercial yeasts, bacteria, enzymes) that can overshadow vineyard characteristics. We also do not filter our wines or use intrusive wine processing machines. The goal is to grow grapes that are so healthy none of the above is needed.

Chanin Wine Company Winemaker:
Gavin Chanin, who was named one of FORBES’ “30 under 30” in Food and Wine and a “Winemaker to Watch” by San Francisco Chronicle, began his winemaking career as a harvest intern at Au Bon Climat and Qupé, under the tutelage of winemakers Jim Clendenen and Bob Lindquist, working his way up to assistant winemaker at both labels. Taking fall quarter off each year from his studies at UCLA to work harvest in California, Gavin also worked harvest in South Africa and New Zealand. He then the traveled extensively in Burgundy and Italy before returning to launch Chanin Wine Co. in 2007.

 

Customers who bought this product also purchased
Thorn Clarke Shotfire Shiraz 2015

On release Thorn Clarke Shotfire Shiraz has a deep purple colour with a red hue. The wine has a lifted nose of clean blackberry fruit accompanied by mocha and spice. The palate displays sweet fruit characters dominated by blackberry and plum, complimented by cinnamon, clove and nutmeg characters. The wine is full bodied with natural tannin and oak maturation adding texture and complexity to the wine.

Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and steady leading to the development of good tannin structure and fruit characters.

The grapes were de-stemmed into fermenters. Ferments were pumped over twice daily to maximize color, tannin and flavor extraction. Cooling is used to ensure ferments remain in the 22-25°C range which allows maximum fruit expression in the wine. Pressing occurs approximately seven days after fermentation commences and the wine is then filled to American oak to mature (14 months in 40% new American hogsheads with the balance going into 2nd and 3rd fill barrels).

   Review:

"Youthful purple. Smoky blackberry, cherry cola and spicecake aromas show very good vivacity and clarity. Lush and appealingly sweet on the palate, offering juicy black and blue fruit preserve flavors and a hint of candied licorice. Shows impressive energy and supple tannins on the finish, which leaves juicy blueberry and peppery spice notes behind. - Josh Raynolds"
- Vinous (Australia Brings the Brawn and the Beauty, October 2017), 91 pts

 Vinous Antonio Galloni: 91
Mullineux Syrah 2014

94 Points and Number 16 in Wine Enthusiast Top 100

 

 

Mullineux Swartland Syrah  is 100 percent Syrah

Winemaking:
Hand picked grapes are cooled in our cold room, where after they are crushed and destemmed to tank, and between 20 to 50% whole bunches are added. 25ppm SO2 is added, and as with all our wines, no other additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are not allowed to exceed 30 degrees centigrade. Fermentation lasts from 7 to 10 days, and after fermentation, two to four weeks (also depending on tannin development) skin contact is given. The wine is then drained and pressed to barrel for malolactic fermentation and maturation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel and bottled unfiltered and unfined after 11 months in barrel. Please decant (or give time!) when drunk young.

Maturation:
11 months, French oak 225L & 500L barrels, and 2000L Foudre. 15% new wood in total.

Tasting Note:
Black pepper, crushed ripe berry, and tobacco aromas linger on the nose. This juice is every bit of full-bodied on the palate. Well integrated tannin gives the wine a silky texture. Flavors of blackberry, herb, and spice layer throughout and into the long silky finish. This is a big wine that can take on another 10+ years of age and will need some serious decanting if consumed early. 30 minutes of decanting will allow the wine to open beautifully.  


Review:

"Since its first vintage in 2008, the Mullineux’s Syrah has established itself as one of the most reliable reds in the Cape, the new “Graillot Crozes”, as I like to think of it. Sourced from nine vineyards on three different soil types, with 100% whole bunches, it’s a textbook Syrah: spicy, sappy and wonderfully aromatic. Drink: 2016-21.”

-93 points Tim Atkin, MW

 

 Wine Enthusiast: 94 93 Points
  • back
Pinino Brunello di Montalcino 2013

Pinino Brunello di Montalcino is made from 100 percent Sangiovese.

 

Full, round and silky, with lots of aromas of blackberry and plum. Full bodied elegance with fine tannins and spicy oak notes on the finish.

Avereage age of the vines is 20 years. 

Aged 30 months in Solvanian Oak barrels

Wine went through malolactic fermetation. It was slightly filtered before bottling.

Pairs well with pasta with meat sauce, red meats and game.