Matt Crutchfield Wines 'I'm Mixed' Chenin Blanc-Mourvèdre, Clarksburg, Yolo County, California 2024
Matt Crutchfield came up through tasting rooms in Virginia's Shenandoah Valley and wine bars in Charleston before heading to Sonoma to work harvest. One harvest turned into six — plus a stint in New Zealand — and the cellar became his calling. He now works as Assistant Winemaker at RYME Cellars while building his own label on the side. Named by New York Times wine critic Eric Asimov as one of ten California winemakers worth getting to know now, Crutchfield has built a small, focused portfolio centered on white wines and orange wines, with minimal intervention as the guiding principle. The 'Im Mixed' series is his most playful label — a wine whose name and composition both riff on the idea of mixing: varieties, regions, styles. The 2024 marks a significant evolution from previous vintages, pairing Clarksburg Chenin Blanc with Mourvèdre for a skin-contact white-red co-ferment.
- WINEMAKER: Matt Crutchfield
- FARMING: Certified Organic. Wilson Vineyards, Clarksburg, Yolo County.
- VARIETY: 66% Chenin Blanc, 33% Mourvèdre
- TERROIR: Wilson Vineyards is located in the Clarksburg AVA of Yolo County, in the Sacramento River Delta. Warm days cooled by afternoon Delta breezes from the San Francisco Bay produce Chenin Blanc of ripe fruit and high natural acidity — a versatile base well-suited to co-fermentation with red varieties.
- VINIFICATION: Co-fermented Chenin Blanc and Mourvèdre. Native yeast. Pressed to barrel for fermentation and aging.
- AGING: Neutral oak barrels. Minimal SO₂.
- FOOD PAIRINGS: Charcuterie, grilled salmon, lamb kebabs, aged cheese, spiced poultry.
Matt Crutchfield Wines 'I'm Mixed' Chenin Blanc-Mourvèdre, Clarksburg, Yolo County, California 2024
Matt Crutchfield came up through tasting rooms in Virginia's Shenandoah Valley and wine bars in Charleston before heading to Sonoma to work harvest. One harvest turned into six — plus a stint in New Zealand — and the cellar became his calling. He now works as Assistant Winemaker at RYME Cellars while building his own label on the side. Named by New York Times wine critic Eric Asimov as one of ten California winemakers worth getting to know now, Crutchfield has built a small, focused portfolio centered on white wines and orange wines, with minimal intervention as the guiding principle. The 'Im Mixed' series is his most playful label — a wine whose name and composition both riff on the idea of mixing: varieties, regions, styles. The 2024 marks a significant evolution from previous vintages, pairing Clarksburg Chenin Blanc with Mourvèdre for a skin-contact white-red co-ferment.
- WINEMAKER: Matt Crutchfield
- FARMING: Certified Organic. Wilson Vineyards, Clarksburg, Yolo County.
- VARIETY: 66% Chenin Blanc, 33% Mourvèdre
- TERROIR: Wilson Vineyards is located in the Clarksburg AVA of Yolo County, in the Sacramento River Delta. Warm days cooled by afternoon Delta breezes from the San Francisco Bay produce Chenin Blanc of ripe fruit and high natural acidity — a versatile base well-suited to co-fermentation with red varieties.
- VINIFICATION: Co-fermented Chenin Blanc and Mourvèdre. Native yeast. Pressed to barrel for fermentation and aging.
- AGING: Neutral oak barrels. Minimal SO₂.
- FOOD PAIRINGS: Charcuterie, grilled salmon, lamb kebabs, aged cheese, spiced poultry.