WSI93 Aromas of Apricot blossoms and kumquats with background of minerality. The mouth is vibrant and racy with a very long finish. 100% fermented in Stainless steel barrels. Beautiful aromas of stone fruit and citrus predominate followed by honeyed lemon and ginger and tropical fruit. The mouth-feel is very smooth with lingering flavors and a long, bright, crisp finish. It is both light and bright, finishing typically crisp and zippy. Perhaps Chesebro’s best Albariño to date. No ML, no oak, lees contact. Only 95 cases made. 12.8% alc.
Mark Chesebro is the former winemaker for Bernardus Winery of Carmel Valley from 1999-2005, and continues there as Consulting Winemaker, using a non-interventionist approach. His love of fine dining flavors began early, growing up with wine at the family dining table (European parentage), began making beer for the family at age 12, and later had his own artisan cheese dairy. Wine eventually became his focus, leading to an Enology degree from UC Davis and a career of winemaking.
As both a winemaker and grower, Mark Chesebro grows wine grapes in his own vineyards. The Winery is located at the Chesebro CM Ranch Vineyard in Carmel Valley, only 7 miles from the Pacific Ocean, yet 25 miles up the Carmel Valley. Perched at 1,500 feet elevation, with Rhone-like terroir, late budding and even-later harvesting (usually late October to late November), excellent drainage and low-nutrient-soil, which forces very deep vine rooting. The vineyard is managed without pesticides or herbicides and is hand-harvested in several passes.
His Cedar Lane Vineyard in Arroyo Seco is adjacent to the southern end of the Santa Lucia Highlands appellation and supplies fruit to several central coast wineries including Morgan and Bernardus. This cooler site gives 6 weeks more hang time