Wine + Peace
Megan Bell


Skin Fermented Chenin Blanc 2019





Production Notes

Sourced from the Wilson Vineyard in Clarksburg, which Megan and vineyard manager David Ogilvie are collaborating to convert to organic. An admirable endeavor anywhere, but particularly so in the Central Valley, where industrial agriculture is far and away the norm. Fermented and aged on the skins for 25 days. Afterwards the wine spends four and a half months in neutral oak barrels. Native fermentation, no fining, no filtration, no other modifications or additions except 10 ppm of sulfur dioxide upon barreling in September and 30 ppm of sulfur dioxide the week before bottling.

Skin Fermented Chenin Blanc - 2019
A rainbow of autumnal flavors and a savory complexity that awes. Apple skin, lemongrass, ginger, clove.


Megan Bell


Santa Cruz Mountains, CA

Check out wines from the same winemaker

Margins Cecchini Ranch Muscat Blanc 2019


Margins Clarksburg Chenin Blanc 2019


Margins Skin Fermented Chenin Blanc 2019