Description
Stolpman Combe Chenin Blanc Ballard Canyon '18
This distinct bottling is 100% Chenin Blanc, representing the "Combe" collaboration between Stolpman Vineyards and celebrated sommelier-turned-winemaker Rajat Parr. Sourced from the limestone-rich Block 4 of the Stolpman estate in the Ballard Canyon AVA, the project focuses on esoteric varieties that thrive in these calcium-heavy soils. The 2018 vintage was characterized by a steady, moderate growing season which allowed for a specific "yellowing" harvest technique; grapes were picked only when fully golden to ensure the textural richness found in top Loire Valley examples, while retaining the region's natural acidity.
In the glass, the wine displays a deep straw to golden hue, indicative of its extended aging and oxidative style. The nose offers a complex, savory profile, leading with notes of gun-smoke reduction, toasted oak, and petrol, before opening up to reveal aromas of quince, beeswax, and fresh citrus blossoms. On the palate, this medium-bodied, dry white delivers a dynamic tension between expansive, waxy texture and razor-sharp, zipping acidity. Flavors of struck flint, preserved lemon curd, and savory bergamot dominate the mouth, leading to a finish that is long, saline, and mineral-driven.
Farmed using organic and sustainable practices, the winemaking approach is decisively low-intervention. The wine was fermented and subsequently aged for 19 months in second-fill French 500L puncheons, a vessel choice that allows for micro-oxygenation without overwhelming oak flavor. In a commitment to natural purity, the wine was bottled without fining, filtration, or any added sulfur (sans soufre), preserving its raw energy and evolution. Wine Enthusiast awarded this vintage 91 points, praising its "unique aromatic profile" and "vibrant palate," marking it as an excellent value for those seeking a complex, intellectual white wine.
The wine's structural grip and intense minerality make it a fantastic match for rich, savory American dishes. It pairs beautifully with a cast-iron skillet roasted chicken with lemon and herbs, as the wine's high acidity cuts through the fat and complements the crispy skin. For a seafood option, try grilled swordfish with a charred corn and mango salsa; the wine's smoky reduction mirrors the char of the grill, while its citrus core harmonizes with the fruit sweetness.
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