The fruit comes from two vineyards, one ocean facing and the other in an inland valley. The varietals are blended giving us the best of both worlds, zippy acidity and ripe yellow fruit. Now that it’s crab season, feel free to pop one of these and get crackin’.
The bush vines from which Alex Dale gets his Chenin Blanc grow on decomposed granite soils with ocean exposure. The maritime breezes keep things cool, and that is essential for the grapes to develop the acidity to balance the ripe, green apple-y fruit. It’s great on its own, though it suits Asian cuisine just fine. Try it with five-spiced pork chops.