Description
WINEMAKER NOTES:
The entirety of Greg Brewer’s career in wine has been committed to the Sta. Rita Hills appellation, which he helped to map, define and establish in 1997. Greg began his career as a French instructor at UC Santa Barbara before being trained in wine production at Santa Barbara Winery starting in 1991. He created his eponymous label, Brewer-Clifton in 1996 and in 2005, Greg launched Diatom wine as a study in unaltered Chardonnay. In 2020, Greg was named Winemaker of the Year by Wine Enthusiast.
Fermented at low temperatures in small stainless-steel tanks, coupled with inhibited malolactic fermentation and short hose transportation, Diatom intends to capture Chardonnay in its most raw, carnal state. Using the transparent nature of Chardonnay as the vehicle, Diatom is the study of subtraction, resulting in a wine that is anchored in the purity and intensity of the fruit—the most widely planted white varietal offered in a completely unique way.
KEY FACTS:
1. Diatom was launched in 2005 as a project which explores Chardonnay in the most skeletal manner possible
2. Named for the fossilized plankton (diatomaceous earth), which is replete in Santa Barbara County
3. Singular focus: Diatom wines will always be 100% stainless-steel fermented Chardonnay
TASTING NOTES:
AROMA: Lemon, Citrus Blossom, Wet Sand
FLAVOR: Saline, White Peach
TEXTURE: Precise, Balanced
VARIETALS:
Chardonnay (100%)
APPELLATION:
Los Alamos Valley, Santa Barbara County, California
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