Chappellet 'Signature' Chenin Blanc, Napa Valley, California 2024
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Founded in 1967 by Donn and Molly Chappellet on the high slopes of Pritchard Hill, Chappellet remains one of Napa Valley’s pioneering mountain estates. The ‘Signature’ Chenin Blanc is named for Molly Chappellet and produced from a small, historic planting of Chenin on the estate—one of the few remaining examples in Napa Valley.
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WINEMAKER: Phillip Corallo‑Titus
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FARMING: Sustainable and organic practices
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VARIETY: 100% Chenin Blanc
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TERROIR: From a three-acre block on Pritchard Hill, situated on volcanic and decomposed granite soils at high elevation. The site receives cooling influence from the nearby San Pablo Bay, maintaining freshness and acidity.
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VINIFICATION: Fermented using native yeasts in a combination of stainless steel tanks and neutral French oak barrels. Each vineyard block is vinified separately to preserve nuance.
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AGING: Aged in stainless steel and neutral oak barrels for several months before bottling; no new oak used.
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TASTING NOTES: Aromas of Meyer lemon, white peach, and pineapple, with subtle floral notes and hints of wet stone. The palate is bright and juicy, featuring citrus zest, lychee, and pear skin, finishing long and clean with saline minerality.
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FOOD PAIRINGS: Fresh oysters, chèvre, chilled prawns, Asian-inspired salads, or creamy vegetable soups
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SCORES: 95 points – The Tasting Panel (previous vintage); current vintage not yet rated
Founded in 1967 by Donn and Molly Chappellet on the high slopes of Pritchard Hill, Chappellet remains one of Napa Valley’s pioneering mountain estates. The ‘Signature’ Chenin Blanc is named for Molly Chappellet and produced from a small, historic planting of Chenin on the estate—one of the few remaining examples in Napa Valley.
-
WINEMAKER: Phillip Corallo‑Titus
-
FARMING: Sustainable and organic practices
-
VARIETY: 100% Chenin Blanc
-
TERROIR: From a three-acre block on Pritchard Hill, situated on volcanic and decomposed granite soils at high elevation. The site receives cooling influence from the nearby San Pablo Bay, maintaining freshness and acidity.
-
VINIFICATION: Fermented using native yeasts in a combination of stainless steel tanks and neutral French oak barrels. Each vineyard block is vinified separately to preserve nuance.
-
AGING: Aged in stainless steel and neutral oak barrels for several months before bottling; no new oak used.
-
TASTING NOTES: Aromas of Meyer lemon, white peach, and pineapple, with subtle floral notes and hints of wet stone. The palate is bright and juicy, featuring citrus zest, lychee, and pear skin, finishing long and clean with saline minerality.
-
FOOD PAIRINGS: Fresh oysters, chèvre, chilled prawns, Asian-inspired salads, or creamy vegetable soups
-
SCORES: 95 points – The Tasting Panel (previous vintage); current vintage not yet rated