This Chardonnay comes from one of our most trusted winemakers, Marc Piro. The vineyard sits less than 20 miles from the Pacific Ocean which gives it a refreshing and crisp structure, but round fruit flavors. It’s the first Chardonnay under the Piro label and we were given exclusive access to allocate it for our club members.
Sustainable farming practices and only 120 cases produced annually.
Marc Piro knew that he wanted to become a winemaker from the young age of nine. As a child, he’d sit in the crowded backseat of his family’s beige Mercedes station wagon, and as they drove through the vineyards of Sonoma’s Dry Creek Valley, he’d announce to his mom that he wanted one of his own. Her response was simple: “Well, then, get a good job.”
Marc grew up in Marin County and visited Santa Barbara for the first time when he was fifteen. Upon first visit, it was history – he knew that this is where he’d ultimately settle. True to his childhood dreams, Marc launched Piro Wine Company, a boutique label focused on his favorite grape variety, Pinot Noir. Today, Marc crafts old world-style wines from new world fruit that are both delicious and balanced, while remaining elegant, structured, and food-friendly.
Marc has spent years traveling the world making wine under the supervision of talented winemakers in Argentina, New Zealand, Western Australia, and California. Margaret River, Australia was Marc’s favorite place… “That’s tough, every place was pretty awesome. But if I had to choose I would probably say my harvest down in Australia. I lived with a buddy of mine, close to the beach. We made wine and surfed.”
He now works at Au Bon Climat and Qupé wineries in Santa Maria. He studied under Jim Clendenen and Bob Lindquist for year. Unfortunately Jim passed last year, but he was a huge influence for Marc and really helped him perfect his craft and develop his own unique style of winemaking.
As one of the most popular grapes for growing and consuming, Chardonnay can be made in a wide range of styles depending on where it is grown and how it is made. These styles can vary from a sparkling Blanc de Blanc, or fresh fermented in stainless steel, to rich and creamy white wine aged in oak barrels. While Chardonnay can flourish in many environments, in its homeland of Burgundy it can produce some of the most remarkable and longest lived examples. Whereas from California it can produce both oaky, buttery styles as well as leaner, European-inspired wines. A Somm secret: the Burgundy subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style with high levels of acidity. Most people who do not like oaky/buttery Chardonnay may likely enjoy Chablis. Notable regions for this grape include Burgundy (and Chablis) in France, Central Coast, Napa, and Sonoma in CA, and Western Australia. When pairing with meals, consider the characteristics, flavors, and acidity of your food first. You always want to try to match the same characteristics and intensities with your wine. No brainer pairing options include seafood, salads, and white meat. Chardonnay, with its vast versatility, is everyone’s best friend.
SANTA BARBARA COUNTY, CALIFORNIA
When we speak of Central Coast, CA were including numerous diverse regions from Santa Cruz down through Santa Barbara counties. This encompasses smaller areas such as Santa Cruz Mountains AVA, Monterey AVA, Paso Robles AVA, Santa Maria Valley AVA, Santa Ynez Valley AVA, and Sta. Rita Hills AVA. The Central Coast is responsible for many great value wines from a multitude of grape varietals depending on the climate within the specific designated areas. From the coastal AVA’s with influence from the fog and cooling effects, you will find Chardonnay and Pinot Noir. The inland AVA’s are much warmer, like Paso Robles, so look here for outstanding Syrah, Grenache, Zinfandel, or Rhône-style blends.
Sourced from one of the emblematic vineyards of Meursault ‘Les Charmes,’ this is a rich, powerful, and aromatic wine. The vineyard is very well tendered and delivers beautiful grapes, caviar like in size, even in challenging weather conditions.
Organic and biodynamic farming practices, hand-harvested, native yeast fermentation, unfined/unfiltered.
This wine comes from 50-year-old vines grown in 30cm of soil before hitting pure chalk. The vineyard sits at 300m altitude, the highest altitude section of Folatieres, just beneath “La Truffière.” Aged for 12 months in barrel + 6 months in tank.
Sustainable farming practices, hand-harvested, and native yeast fermentation.
It’s Sancerre – need we say more? Sancerre is the king of all Sauvignon Blanc. It’s consistent, classic and never disappoints. Cherrier Frères Sancerre delivers exactly what you want: a lively, zesty, crisp and delicious white wine.
Organic farming practices, and native yeast fermentation in stainless steel tanks.
This Chardonnay is a total CA babe. It’s vibrant and fresh with a silky palate and touch of sea salt on the finish. In short, it’s an all-around crowd pleaser.
Organic farming practices and only 90 cases produced.