We believe that good wine is a necessity of life. The idea behind Beau Rivage is to produce a classically balanced and affordably priced table wine, using organically farmed fruit and artisanal winemaking techniques. The search for good value, responsibly farmed grapes that attain full flavor development with moderate potential alcohol led us to Chenin Blanc from Clarksburg, California.
While Chenin Blanc’s homeplace is the central Loire Valley, since William Kelley’s day job is reviewing Burgundy for The Wine Advocate our winemaking practices are inevitably influenced by the Côte de Beaune and beyond. Fermented in used barrels and demi-muids from some of France’s best coopers and matured on the lees, we have drawn inspiration from conversations with the likes of Jean-François Coche, Arnaud Ente and Klaus-Peter Keller. Closer to home, Sandland’s Tegan Passalacqua and—above all—Kalin Cellar’s Terry Leighton have decisively shaped the kind of wine we try to make and how we make it.
The wine is outstanding, offering up a pure, youthful and complex bouquet of quince, green apple, beeswax, lanolin, dried flowers and a lovely base of chalky soil tones. On the palate the wine is bright, full-bodied and rock solid at the core, with excellent focus and grip, a lovely girdle of acidity and a long, nascently complex finish. This is still a young wine, and though it is tasty, it deserves a few years in the cellar to really start to blossom and show some secondary layers of complexity. This is a lovely wine that will age many, many years, will be more complex with some bottle age, and is an absolute steal at its price! Drink 2019-2030+. 91+. John Gilman A View from the Cellar