Maître de Chai 'Wilson Vineyard' Sparkling Chenin Blanc, Clarksburg, California v.22
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DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
- Winemaker: Alex Pitts & Marty Winters
- Farming: Organic
- Variety: Chenin Blanc
- Terroir: Sandy soils. Sourced from the Wilson Vineyard just south of Clarksburg, in the Sacramento River Delta.
- Vinification: This wine was was produced in the classical Méthode Champenoise with a shorter élevage, and was aged for six months in a combination of stainless steel and neutral oak barrels.
- Aging: 8 months on the lees with a dosage of two grams per liter.
From our July 2021 Bottle Club Notes:
Maître de Chai (May-TRUH de Shay) began as a personal project between friends Marty Winters and Alex Pitts in 2012. We love when winemaking becomes a passion and a career change; before launching MdC, both winemakers were working as chefs in fine dining restaurants, where the two met. During the inception of the project, Marty moved to the Front of House as a sommelier for The Restaurant at Meadowood and The Grand Del Mar after working harvests for Leo Steen Wines. Alex had already been transitioning out of the kitchen and into wine production, working as Assistant Winemaker for Abe Schoeners Scholium Project. Having such a similar experience and plan for their futures, they teamed up to find long-forgotten vineyards and create wines with an impeccable sense of terroir, typicity, and self.
While Maître de Chai is making a name for itself in the fine wine game (the Stampede Zinfandel is a gorgeous ode to Ridges Paul Draper and the Kierkegaard Chenin Blanc is one of the few California Chenins with its heart in the Loire), they still have a little fun here and there. In 2019, they held a few tons of Chenin Blanc aside from the Wilson Vineyard in Clarksburg to create a traditional-method sparkling wine. The juice is settled and aged in a mix of stainless steel tanks and neutral wood barrels, then bottled with a hit of liqueur de tirage to begin a secondary fermentation in the bottle. The wine then lied on its lees for nearly six months before disgorgement. This organic sparkling wine is bone dry (only two grams per liter of residual sugar) and shines with eclectic acidity and a bright, puckering green apple tartness. The short élevage on the lees was a stylistic choice by Pitts and Winters to produce an approachable (and affordable) American sparkling wine that preserves the freshness and stonefruit character that we love so much in Chenin Blanc.
Enjoy nice and cold with french fries, truffle popcorn, oysters on the half shell, and calamari on a warm summer day!
—Cara Patricia
- Winemaker: Alex Pitts & Marty Winters
- Farming: Organic
- Variety: Chenin Blanc
- Terroir: Sandy soils. Sourced from the Wilson Vineyard just south of Clarksburg, in the Sacramento River Delta.
- Vinification: This wine was was produced in the classical Méthode Champenoise with a shorter élevage, and was aged for six months in a combination of stainless steel and neutral oak barrels.
- Aging: 8 months on the lees with a dosage of two grams per liter.
From our July 2021 Bottle Club Notes:
Maître de Chai (May-TRUH de Shay) began as a personal project between friends Marty Winters and Alex Pitts in 2012. We love when winemaking becomes a passion and a career change; before launching MdC, both winemakers were working as chefs in fine dining restaurants, where the two met. During the inception of the project, Marty moved to the Front of House as a sommelier for The Restaurant at Meadowood and The Grand Del Mar after working harvests for Leo Steen Wines. Alex had already been transitioning out of the kitchen and into wine production, working as Assistant Winemaker for Abe Schoeners Scholium Project. Having such a similar experience and plan for their futures, they teamed up to find long-forgotten vineyards and create wines with an impeccable sense of terroir, typicity, and self.
While Maître de Chai is making a name for itself in the fine wine game (the Stampede Zinfandel is a gorgeous ode to Ridges Paul Draper and the Kierkegaard Chenin Blanc is one of the few California Chenins with its heart in the Loire), they still have a little fun here and there. In 2019, they held a few tons of Chenin Blanc aside from the Wilson Vineyard in Clarksburg to create a traditional-method sparkling wine. The juice is settled and aged in a mix of stainless steel tanks and neutral wood barrels, then bottled with a hit of liqueur de tirage to begin a secondary fermentation in the bottle. The wine then lied on its lees for nearly six months before disgorgement. This organic sparkling wine is bone dry (only two grams per liter of residual sugar) and shines with eclectic acidity and a bright, puckering green apple tartness. The short élevage on the lees was a stylistic choice by Pitts and Winters to produce an approachable (and affordable) American sparkling wine that preserves the freshness and stonefruit character that we love so much in Chenin Blanc.
Enjoy nice and cold with french fries, truffle popcorn, oysters on the half shell, and calamari on a warm summer day!
—Cara Patricia
- Winemaker: Alex Pitts & Marty Winters
- Farming: Organic
- Variety: Chenin Blanc
- Terroir: Sandy soils. Sourced from the Wilson Vineyard just south of Clarksburg, in the Sacramento River Delta.
- Vinification: This wine was was produced in the classical Méthode Champenoise with a shorter élevage, and was aged for six months in a combination of stainless steel and neutral oak barrels.
- Aging: 8 months on the lees with a dosage of two grams per liter.
From our July 2021 Bottle Club Notes:
Maître de Chai (May-TRUH de Shay) began as a personal project between friends Marty Winters and Alex Pitts in 2012. We love when winemaking becomes a passion and a career change; before launching MdC, both winemakers were working as chefs in fine dining restaurants, where the two met. During the inception of the project, Marty moved to the Front of House as a sommelier for The Restaurant at Meadowood and The Grand Del Mar after working harvests for Leo Steen Wines. Alex had already been transitioning out of the kitchen and into wine production, working as Assistant Winemaker for Abe Schoeners Scholium Project. Having such a similar experience and plan for their futures, they teamed up to find long-forgotten vineyards and create wines with an impeccable sense of terroir, typicity, and self.
While Maître de Chai is making a name for itself in the fine wine game (the Stampede Zinfandel is a gorgeous ode to Ridges Paul Draper and the Kierkegaard Chenin Blanc is one of the few California Chenins with its heart in the Loire), they still have a little fun here and there. In 2019, they held a few tons of Chenin Blanc aside from the Wilson Vineyard in Clarksburg to create a traditional-method sparkling wine. The juice is settled and aged in a mix of stainless steel tanks and neutral wood barrels, then bottled with a hit of liqueur de tirage to begin a secondary fermentation in the bottle. The wine then lied on its lees for nearly six months before disgorgement. This organic sparkling wine is bone dry (only two grams per liter of residual sugar) and shines with eclectic acidity and a bright, puckering green apple tartness. The short élevage on the lees was a stylistic choice by Pitts and Winters to produce an approachable (and affordable) American sparkling wine that preserves the freshness and stonefruit character that we love so much in Chenin Blanc.
Enjoy nice and cold with french fries, truffle popcorn, oysters on the half shell, and calamari on a warm summer day!
—Cara Patricia
- Winemaker: Alex Pitts & Marty Winters
- Farming: Organic
- Variety: Chenin Blanc
- Terroir: Sandy soils. Sourced from the Wilson Vineyard just south of Clarksburg, in the Sacramento River Delta.
- Vinification: This wine was was produced in the classical Méthode Champenoise with a shorter élevage, and was aged for six months in a combination of stainless steel and neutral oak barrels.
- Aging: 8 months on the lees with a dosage of two grams per liter.
From our July 2021 Bottle Club Notes:
Maître de Chai (May-TRUH de Shay) began as a personal project between friends Marty Winters and Alex Pitts in 2012. We love when winemaking becomes a passion and a career change; before launching MdC, both winemakers were working as chefs in fine dining restaurants, where the two met. During the inception of the project, Marty moved to the Front of House as a sommelier for The Restaurant at Meadowood and The Grand Del Mar after working harvests for Leo Steen Wines. Alex had already been transitioning out of the kitchen and into wine production, working as Assistant Winemaker for Abe Schoeners Scholium Project. Having such a similar experience and plan for their futures, they teamed up to find long-forgotten vineyards and create wines with an impeccable sense of terroir, typicity, and self.
While Maître de Chai is making a name for itself in the fine wine game (the Stampede Zinfandel is a gorgeous ode to Ridges Paul Draper and the Kierkegaard Chenin Blanc is one of the few California Chenins with its heart in the Loire), they still have a little fun here and there. In 2019, they held a few tons of Chenin Blanc aside from the Wilson Vineyard in Clarksburg to create a traditional-method sparkling wine. The juice is settled and aged in a mix of stainless steel tanks and neutral wood barrels, then bottled with a hit of liqueur de tirage to begin a secondary fermentation in the bottle. The wine then lied on its lees for nearly six months before disgorgement. This organic sparkling wine is bone dry (only two grams per liter of residual sugar) and shines with eclectic acidity and a bright, puckering green apple tartness. The short élevage on the lees was a stylistic choice by Pitts and Winters to produce an approachable (and affordable) American sparkling wine that preserves the freshness and stonefruit character that we love so much in Chenin Blanc.
Enjoy nice and cold with french fries, truffle popcorn, oysters on the half shell, and calamari on a warm summer day!
—Cara Patricia