About Maître de Chai

California, United States
Maître de Chai translates to cellar master, or the person responsible for the development and aging of wine. By extension, the humble cellar master is the person responsible for the management of the winery. Established in 2012, Maître de Chai is the personal project of Marty Winters and Alex Pitts. Together we look to make wines of high quality in a way that best showcases the sense of place where the grapes are grown and the personality of the vineyard. From the ground to the bottle, the character of the wine is the focus of our endeavor. We source grapes from unique and distinct single vineyards that are impeccably farmed here in California. As our name implies, we care for the wines in the cellar. We defer to nature, limiting our intervention. We taste and we wait, allowing the wines to develop and speak for the places in which they are rooted.

KIERKEGAARD CHENIN BLANC

  • Vintage: 2017
  • Grower name: Maître de Chai
  • Appellation: California
  • Region: California
  • Country: United States
  • Colour: White
  • Style: Still
  • Sweetness: Dry
  • Grape Varieties: Chenin Blanc
  • Soil type: Alluvial, Loam, Sand
  • Vessel type: Wood - Old oak
  • Unfined.
  • Unfiltered.

Notes on additives, aids & processing used:

  • No temperature control.
  • Suitable for Vegans.
  • Suitable for Vegetarians.
  • Total Sulphites: 62 mg/L
  • This wine is fermented spontaneously.
  • Other Information:We drew inspiration for the name of this wine from Søren Aabye Kierkegaard, a Danish social critic, theologian and poet. Leo Hansen of Leo Steen Wines encouraged us to take the leap of faith in making Chenin Blanc. The grapes are sourced from two old vine vineyards. The Sani Vineyard, planted in 1981, is a 2-acre block of dry-farmed Chenin Blanc in Sonoma’s Dry Creek Valley. The Reamer Vineyard is own-rooted and was planted in 1975 in the sandy loam just off Babel Slough, south of Sacramento. Both vineyards are cared for by 4th and 5th generation winegrowers respectively. The wine was fermented with native yeast and aged in neutral cask. After 11 months the wine was bottled with the minimum effective Sulfur addition. Four puncheons and two barrels were produced.

Taste it at...

  • Los Angeles 2018 (Stand 75)
  • New York 2018 (Stand 132)
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