Crisp, bright, and vivacious, CB+V 2019 is an aromatic white blend boasting a bouquet of honeysuckle, orange blossoms, ruby
grapefruit, white peach, and jasmine tea. The entry is both bright and mouthfilling exhibiting refreshing acidity and roundness,
opening to flavors of tangerine, lime, and lemon curd, lemongrass, ginger, white peach, and green apple. This delicious wine
finishes clean and long with a lingering hint of lime.
The Chenin Blanc grapes were harvested at low sugar levels to ensure bright fruit character and low alcohol in the finished
wine. In contrast, the Viognier from Lodi was picked at 24 degrees Brix to capture the floral and spicy nature as well as the
viscosity. After the grapes were crushed, the press wine was blended with the free run juice to increase palate weight. The
juice was inoculated with two special yeast strains to maintain the fruity characters and then was fermented cold. To retain
and highlight the fruit freshness of CB+V, the wine was fermented and aged in 100 percent stainless steel.
Grapes for our Chenin Blanc are sourced from the Clarksburg appellation, referred to as the “Gem of the Delta.” It is an appellation that is showing a great affinity for Chenin Blanc. The climate has a moderately long growing season and benefits from the maritime influence of the Sacramento River. The Viognier is sourced from Lodi, which has a classic Mediterranean climate, with warm days and cool nights. Natural air-conditioning is provided by the San Joaquin/Sacramento River Delta breezes and produces grapes with natural acidity. Rhône varieties like Viognier adapt well in this exciting appellation.
Food Pairing Notes
This versatile wine pairs well with a number of dishes, from light salads to seafood, and most notably with foods with a hint of
spiciness—its subtle sweetness provides balance alongside a touch of heat. It’s the perfect pour for the start of an evening with
appetizers such as goat cheese, radishes, and olives. Also try Chenin Blanc + Viognier with a flavorful Thai curry, a frittata with
sweet onions and ricotta, or a shrimp and avocado tostada.