Megan Bell

Margins

Skin Fermented Chenin Blanc - 2019

Characteristics

Acidity

Body

Umami

Skin Fermented Chenin Blanc - 2019
A long skin maceration results in bold arcs of flavor and a savory complexity that awes. Apple skin, lemongrass, ginger, clove.

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.  

4
Megan Bell

Margins

Santa Cruz Mountains, CA

Margins Cecchini Ranch Muscat Blanc 2019

$26.00

Margins Clarksburg Chenin Blanc 2019

$26.00