A traditional Blanc de Blancs with no dosage. The long growing season in the cool Santa Rita Hills AVA allows Melville to produce fruit with both complex flavors and ripe acidity. They can be grown in a variety of ways, naturally imparting depth and weight to the wines without the need for added sugar. If you are familiar with Melville's style, you will know that they have always avoided any form of manipulation in order to maintain their purity. You know that.
This crisp and fresh wine perfectly showcases Santa Rita Hills at its best. Made from 100% cool climate Chardonnay from our own vineyards, the 2019 Blanc de Blancs offers tart aromas of green apple, pear skin, dried pineapple and lime zest. Delicate floral notes of daffodils and freshly baked croissants lead to a refreshing, bright and dry finish.
Melville's founder, Ron Melville, was influenced by his father and was familiar with the soil from an early age. He started a vineyard in Sonoma's Knights Valley in 1987. He cultivated Chardonnay, Cabernet Sauvignon, Merlot, and other grapes, and the high quality of the grapes led to many famous wineries in the area to purchase them. In 1997, the Melville family decided to move from Sonoma to Santa Barbara. They had long envisioned making Pinot Noir and Chardonnay in a cool climate in the Santa Rita Hills. This area is only 10 miles (16 km) from the sea, and fog rolls in in the mornings and evenings, with cool winds from the sea blowing in in the afternoons. This cool climate is not only ideal for cultivating Chardonnay, Pinot Noir, and Syrah, but also has a long growing season and produces concentrated flavors. The soil is sandy with limestone rocks, which produces fruits with firm acidity. Convinced of the greatness of this land, Ron also contributed greatly to the AVA certification of Santa Rita Hills (2001). Currently, Melville grows 16 clones of Pinot Noir, 9 varieties of Syrah, and 6 varieties of Chardonnay in its 120 acres of vineyards. At Melville, the characteristics and qualities of each clone are important, and they are grown in separate areas of the vineyard. In addition, during winemaking, each clone is fermented in a separate barrel, and every effort is made to bring out its individuality to the fullest. Ron's son, Chad, has been involved in grape growing with his father and brothers since 1997. He is very proud of the fact that he and his family grow grapes with their own hands on their own land and make wine, doing all of this process in-house. In 2015, he took on the position of winemaker, and is pouring his passion for grape growing and winemaking into wine.
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