From Merritt Island Vineyard in the tiny sub-AVA of Clarksburg AVA, Gros Ventre Chenin Blanc is aged in neutral French oak for 6 months after being whole cluster pressed and fermented in stainless steel. A floral nose and notes of crisp pear and lemon curd on the palate make for a refreshing glass. Grape maturation is tempered, and the growing season extended by the cool delta breeze and the fog that blows up from the San Francisco Bay. This slow and steady maturation helps develop the Chenin’s acidity, mouthfeel, and aromatics. 

As one of the early supporters of Gros Ventre since their debut release, Chris’s own wine project began with the 2008 vintage after years of working and learning from some of the best Sonoma Pinot Noir wineries including Williams Selyem and Marcassin, he is now concentrating his efforts making Gros Ventre, which means 'big belly' in French as his wife was pregnant, expecting their first child in the inaugural vintage.