Margins Skin Fermented Chenin Blanc
Regular price $25.00
Winemaker: Megan Bell
Appellation: Clarksburg, California
My interest in skin fermented white wines was sparked in 2011 when it was still a new idea in this country. The time on the skins morphs the wine from fresh and fruity to complex and savory. This is my most-loved fermentation every year because I spend more time tending to it than any other wine. Extended skin maceration with white wine can be tricky, but with much effort this is one of my favorite things that I create.
Destemmed then fermented and aged on skins for 25 days with gentle punchdowns once daily. Pressed then aged in neutral oak for five months. Native fermentation, no fining, no filtration, no other modifications or additions except 30 ppm of sulfur dioxide the week before bottling.
Great news everyone: Block 20 was farmed completely organically starting in 2020! Another success story that proves my theory that if you invest time into building relationships and commit to a goal, agricultural change is possible. When I began to work with this vineyard in 2016, I nudged vineyard manager David toward the idea of organically farming this 20-acre block. Agricultural change doesn’t happen overnight, and David has been working for years toward the achievement of organic conversion in this block.
Part of the Margins mission is to work with growers while they transition their vineyard to organic farming by providing guidance as well as assurance that the grapes will have a home. I believe that if I work with solely organic vineyards, I am not using my role in the industry to its full potential to enact agricultural change.
Margins produces low-intervention wines using grapes from underrepresented regions, vineyards, and varietals. We are part of the growing movement in California to make wines from vineyards farmed organically or in organic conversion using minimal additives during the winemaking process, thereby showcasing the vineyards the grapes came from.
Much like people living on the 'margins of society,' vineyards can be outcasts too. Most consumers of wine are only familiar with a handful of grape growing regions and types of wine. Margins draws attention to vineyards and varietals throughout northern and central California that find themselves on the margins without the recognition they deserve.
Part of the Margins mission is to work with small growers to transition their vineyards from conventional to organic farming by providing guidance as well as assurance that the grapes will have a home. We believe that if we work solely with organic vineyards, we are not using our role in the industry to its full potential to enact agricultural change.
Margins is a winemaking endeavor of Megan Bell, a winemaker living and working in the Santa Cruz Mountains. Prior to settling on the central coast of California, Megan received her BS in Viticulture and Enology from UC Davis in 2012 and apprenticed in wineries and vineyards in Napa, the Livermore Valley, the Willamette Valley, Central Otago (NZ), and the Loire Valley (France).