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Winemaking Notes:
We pick our Chenin blanc in batches over several weeks to ensure complexity in the finished wine and balanced components. The Chenin blanc grapes are whole cluster pressed, only using the free run portion of the juice. The juice is fermented in Stainless Steel at between 51°F-60°F. A portion of the Chenin is put into barrels at 7°Brix and finished fermentation in primarily older French oak barrels. This wine sees 5% new French oak, and did not undergo malolactic fermentation. The lees is stirred several times in barrel prior to bottling. The wine was bottled on the 15th of December 2006.
Vineyard Notes:
The Pocai Vineyard was originally planted in 1906, by Libero Pocai, Betty Ballentine’s grandfather. The Pocai and Ballentine family exclusively have farmed this nearly hundred-year-old vineyard. The Chenin Blanc was planted in the early 1970s, making it one of the oldest single vineyards of Chenin Blanc still standing in Napa Valley.
Tasting Notes:
Our 2006 Chenin blanc first gives scents of fresh peaches and pears, and then moves to aromas of citrus blossoms, honeysuckle, apple, lime, and lemon. This Chenin is crisp, clean, and fruit forward, and the wine is very refreshing. The structure of the palate is full and silky with a crisp finish. The wine has a zesty citrus character on the palate with notes of peach, melon, and floral blossoms. There is a full nature in the mouthfeel with an extremely slight vanilla quality to the finish.
91 Points "Ballentine's Chenins nearly always impress, and this is one of their best. Bone dry and very crisp, almost tart, in acids, the wine shows intriguing lime, wildflower and sweet pepper flavors." August 2007
Varietal Composition:
100% Chenin blanc
Appellation:
Napa Valley
Pocai Vineyard
Harvest Date:
Aug. 31st – Sept. 15th
Harvest Brix:
19.5°B - 24.5°B
Barrel aging:
2 months in older French and
American Oak barrels, 5% New
French Oak
Finished Alcohol:
14.5%
pH:
3.27
Titratable acidity:
6.2g/L
We pick our Chenin blanc in batches over several weeks to ensure complexity in the finished wine and balanced components. The Chenin blanc grapes are whole cluster pressed, only using the free run portion of the juice. The juice is fermented in Stainless Steel at between 51°F-60°F. A portion of the Chenin is put into barrels at 7°Brix and finished fermentation in primarily older French oak barrels. This wine sees 5% new French oak, and did not undergo malolactic fermentation. The lees is stirred several times in barrel prior to bottling. The wine was bottled on the 15th of December 2006.
Vineyard Notes:
The Pocai Vineyard was originally planted in 1906, by Libero Pocai, Betty Ballentine’s grandfather. The Pocai and Ballentine family exclusively have farmed this nearly hundred-year-old vineyard. The Chenin Blanc was planted in the early 1970s, making it one of the oldest single vineyards of Chenin Blanc still standing in Napa Valley.
Tasting Notes:
Our 2006 Chenin blanc first gives scents of fresh peaches and pears, and then moves to aromas of citrus blossoms, honeysuckle, apple, lime, and lemon. This Chenin is crisp, clean, and fruit forward, and the wine is very refreshing. The structure of the palate is full and silky with a crisp finish. The wine has a zesty citrus character on the palate with notes of peach, melon, and floral blossoms. There is a full nature in the mouthfeel with an extremely slight vanilla quality to the finish.
91 Points "Ballentine's Chenins nearly always impress, and this is one of their best. Bone dry and very crisp, almost tart, in acids, the wine shows intriguing lime, wildflower and sweet pepper flavors." August 2007
Varietal Composition:
100% Chenin blanc
Appellation:
Napa Valley
Pocai Vineyard
Harvest Date:
Aug. 31st – Sept. 15th
Harvest Brix:
19.5°B - 24.5°B
Barrel aging:
2 months in older French and
American Oak barrels, 5% New
French Oak
Finished Alcohol:
14.5%
pH:
3.27
Titratable acidity:
6.2g/L