Sutter Ranch Vineyard is located deep in the delta in the southern most part of the Clarksburg AVA where the average temperature is lower than that of the northern end and of the Lodi AVA to the east. The wind howls through the vineyard bringing cool marine air that tempers the summer heat. We make several passes each year to pick just the right fruit at just the right time. We look for a nexus of acidity, sweetness, flavor and phenolic ripeness in order to produce Chenin Blanc that exceeds the expectations of Sacramento Delta wine. The fruit is foot treaded and spends an hour on skins before being pressed to tank for a one day cold settle. Fermentation is conducted in one tank, 8 barriques and one concrete egg without any inoculations, nutrient additions or any corrections to chemistry. ML is conducted natively, too. The wine remains on gross lees, no batonnage, until we bottle in February or March. We add minimal effective sulfur at bottling which is 20-40ppm depending on pH. And we coarse filter (2 micron) if the wine is deemed too murky for general consumption.