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Le Bon Climat | Pinot Noir (#1913)

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Gavin Chanin Chanin Wine
Region:Santa Barbara City:Buellton
Price:N/A (EUR) Minimum:N/A
Organic:Yes Certified:Yes
Free Range:No Additives:No

Domestic:N/A International:N/A
In Stock:Yes Delivery Time:N/A
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This wine is made from 100% Pinot Noir from Jim Clendenen's certified organic vineyard Le Bon Climat in Santa Maria. The tiny clusters were picked early in the morning and de-stemmed into a small one ton, open top
fermenter. The grapes went through a four-day cold soak before the tank naturally warmed up and began to ferment. After a total of 12 days on the skins, the must was pressed and put straight into French oak barrels (1/3 of which were new). The wine was aged on its lees for 16 months with no intervention before being racked by gravity and gently placed back into
barrel. After 3 months the wine was bottled unfiltered and unfined.

This wine is very young and still tightly wound up. The color is a vibrant satin red with a purple edge. The nose is primarily dry forest floor, pine and floral perfume. With aeration the secondary dark fruits and white pepper start to show through on the nose. On the palate the fruit elements of dried cherry, plum and cranberry come through behind a thick layer of spice and great minerality. This is followed by refreshingly cool acidity.

Decanting is strongly recommended.

73 cases produced
13.6% alcohol by volume.

Chanin Wine Company Philosophy

Our mission is to create classically styled Pinot Noir and Chardonnay from Santa Barbara County. We strive for a sense of balance, finesse, length and complexity. Balance over fruit. Complexity over hyper-alcoholic concentration. All of our wines are single vineyard selections in order to highlight the natural attributes of our carefully chosen vineyards. 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. Our philosophy is a rejection of the enormous alcohol levels and lack of natural acidity that characterizes modern California "cult" style wines. We source fruit from selected sites in Santa Barbara County with a focus on the Santa Maria Valley, where cool coastal winds, diverse marine based soils and a long growing season provide an exciting and unique environment for Burgundian varieties. The wines are hand crafted with minimal intervention, and with a preference for the natural side of winemaking, not the scientific. No added sugar, acid, lab created tannins or enzymes are ever used. We strive to create a natural product from soil to bottle.

Gavin Chanin

Gavin Chanin was born and raised in Los Angeles. After finishing high school, he worked as a harvest intern in Santa Barbara County for Au Bon Climat and Qupe. Quickly falling in love with winemaking, wine drinking, and wine growing, Gavin has now worked six vintages in Santa Barbara County under the tutelage of the famed Au Bon Climat and Qupe team: Jim Clendenen, Bob Lindquist, Jim Adelman and Enrique Rodriguez. In 2007 Gavin completed three vintages in one year--starting at South Africa's Hamilton Russell Vineyards, then moving to New Zealand's Bell Hill Vineyard and Carrick Winery, and finally after traveling in Burgundy, Champagne and Italy, he returned for the 2007 California vintage and to start Chanin Wine Co. About the label: In 2009 Gavin Chanin graduated UCLA Phi Beta Kappa where he was an award winning art student in between apprenticing at Au Bon Climat and Qupe. Each wine has a piece of his art on the label. The label was designed by Laurel Bybee (

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