Leo Steen 'Gimelli Vineyard' Chenin Blanc, Cienega Valley, San Benito County, California 2024
Leo Hansen — who produces wines under the Leo Steen label, "Steen" being both his family's middle name and the Afrikaans word for Chenin Blanc — was born and raised in Denmark, the son of a chef and hotelier. He arrived in Sonoma County in 1999 and founded Leo Steen Wines in 2004 after falling in love with the region's potential for aromatic white varieties. Today he produces a range of small-lot wines from historic California vineyards, with Chenin Blanc at the center of the portfolio. His approach is defined by spontaneous fermentation, minimal intervention, and a preference for old-vine sites that express clearly defined terroir. The 2024 Gimelli Vineyard Chenin Blanc is the inaugural release from this San Benito County site — a wine Leo has long envisioned as a natural home for the variety.
- WINEMAKER: Leo Hansen
- FARMING: Certified Organic. Hand-picked. Gimelli Vineyard, Cienega Valley, San Benito County. Elevation 1,200 feet.
- VARIETY: 100% Chenin Blanc
- TERROIR: Gimelli Vineyard sits in the eastern hills of the Gabilan Mountains in the Cienega Valley AVA of San Benito County, approximately 20 miles from the Pacific Ocean in what is known as Indian Canyon. Soils are decomposed granite with layers of limestone. At 1,200 feet elevation, marine influence from Monterey Bay creates a long, cool growing season with significant diurnal temperature variation — conditions that preserve natural acidity while allowing full flavor development. The 2024 growing season featured a wet dormant winter, later-than-normal flowering in May, and moderate summer temperatures with few heat spikes. Cool nights through harvest maintained high natural acidity and healthy yields. Harvest date: October 2nd at 21.0 Brix. pH: 3.40; TA: 6.1 g/L.
- VINIFICATION: Whole cluster pressed to tank for cold settling. Pressed juice racked to a 7hL concrete egg and a combination of 500L Austrian oak puncheons and 228L neutral French oak barrels for spontaneous fermentation.
- AGING: 12.7% alcohol.
- TASTING NOTES: Bone dry, with aromas of honeydew melon, bruised yellow pear, and grapefruit, and lots of minerality.
- FOOD PAIRINGS: Grilled fish, oysters, roast chicken, soft cheese, herb-dressed salads, light Asian preparations.
Leo Steen 'Gimelli Vineyard' Chenin Blanc, Cienega Valley, San Benito County, California 2024
Leo Hansen — who produces wines under the Leo Steen label, "Steen" being both his family's middle name and the Afrikaans word for Chenin Blanc — was born and raised in Denmark, the son of a chef and hotelier. He arrived in Sonoma County in 1999 and founded Leo Steen Wines in 2004 after falling in love with the region's potential for aromatic white varieties. Today he produces a range of small-lot wines from historic California vineyards, with Chenin Blanc at the center of the portfolio. His approach is defined by spontaneous fermentation, minimal intervention, and a preference for old-vine sites that express clearly defined terroir. The 2024 Gimelli Vineyard Chenin Blanc is the inaugural release from this San Benito County site — a wine Leo has long envisioned as a natural home for the variety.
- WINEMAKER: Leo Hansen
- FARMING: Certified Organic. Hand-picked. Gimelli Vineyard, Cienega Valley, San Benito County. Elevation 1,200 feet.
- VARIETY: 100% Chenin Blanc
- TERROIR: Gimelli Vineyard sits in the eastern hills of the Gabilan Mountains in the Cienega Valley AVA of San Benito County, approximately 20 miles from the Pacific Ocean in what is known as Indian Canyon. Soils are decomposed granite with layers of limestone. At 1,200 feet elevation, marine influence from Monterey Bay creates a long, cool growing season with significant diurnal temperature variation — conditions that preserve natural acidity while allowing full flavor development. The 2024 growing season featured a wet dormant winter, later-than-normal flowering in May, and moderate summer temperatures with few heat spikes. Cool nights through harvest maintained high natural acidity and healthy yields. Harvest date: October 2nd at 21.0 Brix. pH: 3.40; TA: 6.1 g/L.
- VINIFICATION: Whole cluster pressed to tank for cold settling. Pressed juice racked to a 7hL concrete egg and a combination of 500L Austrian oak puncheons and 228L neutral French oak barrels for spontaneous fermentation.
- AGING: 12.7% alcohol.
- TASTING NOTES: Bone dry, with aromas of honeydew melon, bruised yellow pear, and grapefruit, and lots of minerality.
- FOOD PAIRINGS: Grilled fish, oysters, roast chicken, soft cheese, herb-dressed salads, light Asian preparations.