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ORIGIN: The fruity floral signature of Chenin Blanc and the fragrant bouquet of Viognier make up this unique bottling...Read more...
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The glass I had at Mustards on a trip to Napa back in Jan. '07 was so good, it prompted me to ask the waitress about it. She raved so much about th... Read more
Easter 2009 with spring pea soup w bacon and mint Read more
Forbes.com: Absolutely delightful! Viognier's intense fruit and pronounced floral qualities are perfectly balanced by the Chenin Blanc?s more benig... Read more
Food Pairings for Pine Ridge Chenin Blanc Clarksburg
The glass I had at Mustards on a trip to Napa back in Jan. '07 was so good, it prompted me to ask the waitress about it. She raved so much about the winery (local to the restaurant) and its wines, we made a point to pay them a visit. We might not otherwise have sought them out because there are so many other heavy-hitter wineries in the area. So glad we did! We came home with a bottle of this and their Charmstone '03.
Easter 2009 with spring pea soup w bacon and mint
Forbes.com: Absolutely delightful! Viognier's intense fruit and pronounced floral qualities are perfectly balanced by the Chenin Blanc?s more benign flavor, even as it lends a touch of intriguing smokiness. An amazingly polished and sophisticated wine for the price. A real winner. - 11/22/2006
Wonderful crip summer wine; Pairs well with spicy Thai and Malaysian.
Nice crisp fruity wine, but not over the top with fruit flavors. I find this a good alternative to the Oaked chards.
External Reviews for Pine Ridge Chenin Blanc Clarksburg
The folks at Pine Ridge say they were the first to combine this unusual blend of grapes originating in the Loire (Chenin Blanc) and the Northern Rhône (Viognier). Except here, the grapes come from the upper San Joaquin Valley. Specifically, the fruit here is sourced from the Wilson Vineyard, in the Sacramento delta town of Clarksburg, which is just due south of the California capital. Pine Ridge has blended the Chenin, which predominates, to come up with a bone dry wine with lime zest aromas. The wine is well balanced with delicious lemon-lime flavors and cleansing acidity to wash away the fat from say, a thin-crusted pizza topped with slivers of potato and pesto at a Sardinian restaurant in San Francisco. The wine is made more European in style by the fact that the alcohol is a low (by California standards) 12.5 percent. There was no barrel fermentation and more than 14,000 cases were produced. I like the price, too.
ORIGIN: The fruity floral signature of Chenin Blanc and the fragrant bouquet of Viognier make up this unique bottling. Pine Ridge was the first California winery to develop this original blend. VINEYARD: The Chenin Blanc grapes were sourced from Salman Farms, the Herzog Company and Wilson Vineyards, in the moderate river delta region of Clarksburg. Bear Creek Winery in Lodi provided the Viognier grapes this year. WINEMAKING: Harvest is determined for the Chenin grapes when the pear and melon flavors have developed, usually around 19-20 degrees Brix. The Viognier read more... is ripe much later, usually around 25 to 26 degrees Brix when the pink grapefruit, lychee, and tropical flavors develop. The grapes are harvested at night, and the juice is cold fermented in stainless steel tanks at 40- 45 degrees Fahrenheit over the course of 8-10 weeks to enhance the natural fruity, floral aromas. A major factor in creating this wine is selecting the moment of harvest. Since the sugar is low, the danger is picking too early and getting green, unripe flavors or waiting too long and having too much alcohol. The grapes, therefore, are carefully monitored to determine the precise moment that will yield a wine with the proper balance of a fruity, refreshing character and low alcohol content. Chenin Blanc-Viognier exhibits fragrant aromas of pear, lychee and melon, with a delicate touch of grapefruit, lime and mixed citrus. Sweet, bright flavors of lively citrus and pear are offered up along with a supple texture. The slightly off-dry finish is clean and crisp, marked with notes of red grapefruit. Enjoy now or cellar for two years.
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