The laser-beam focus of diatom is to coax the pure essence of chardonnay from cool-climate grapes into a bottle. 2007 represents the third harvest of this project which is distinguished by very positive change and evolution. Always preferring to present in groups of three, it is with great pleasure to announce the release of our first chardonnay from Babcock to complement our bottlings from Clos Pepe and Huber. Last year, Bryan Babcock was gracious enough to make available tremendous fruit from the most coveted portions of his field, some of which was originally planted by his father over 25 years ago. We are extremely greatful for his confidence and are very excited to demonstrate the vast differences in chardonnay expression despite relatively close proximity of site.

Last year also marked the first season during which the Brewer - Clifton farming team assumed management of Huber. Under the guidance and direction of their vineyard manager, Francisco Ramirez, significant steps were taken with regard to soil health restoration and more precise canopy management. Not only is the impact of the crew manifested in this new release, we can expect to see further exciting results in future years.

Wines produced in this style often carry small amounts of dissolved CO2 gas in solution. This is a result of their very cold execution and careful processing in the cellar. The fine bubbles will dissipate within a few moments of pouring and are simply a sign of the wine’s minimal handling.

Diatom wines are finished with a wax seal. For opening instructions, click here.

Clos Pepe

The one acre parcel from which this wine is conceived is a steep, wind exposed north facing slope planted in a sandy loam soil by te Hagen and Pepe families. 2,760 bottles produced.

Aromas of lemon drops, white flowers and minerals are followed by lemon rind and gardenia flavors in the mouth. Saline-like and gripping structure.

Babcock

These two small parcels are both located on the mesa adjacent to their facility marked by loam soils above a hard pan of Monterey shale. 1,560 bottles produced

Aromas of white truffle, white peach and wet sand followed by flavors of yuzu and lime skin. Tender structure matched with bright delineation.

Huber

Planted by Norm and Traudl Huber and farmed by Brewer - Clifton, the soil is virtually pure sand, with the twenty-two year old vines driving deep into the earth. 2,760 bottles produced.

Lime, rainfall and chalk aromatics followed by flavors of lemon rind and agave. Palate impression is laser-like in focus matched with generous richness and weight.