Challen Winery is a small Santa Barbara County producer
of premium single vineyard designated Pinot Noirs and Chardonnays.
Our grapes are sourced from vineyards of distinction,
whose owners share our passion of Pinot Noir,
our commitment to quality and our respect for the land.
With Burgundy as our benchmark, we strive to produce
world class wines, with every bottle expressing a sense of place,
a reflection of the "terroir" unique to each vineyard from which it was born.
In this pursuit, we take a minimalist approach to the production of our wines.
Our fruit is from well established vineyard sites, such as, Zotovich, Lindsay’s, Bentrock, and La Encantada Vineyards in Santa Rita Hills AVA, Talley Rincon is Arroyo Grande AVA, Tondre Grapefield Vineyard in the Santa Lucia Highlands AVA, and Dierberg Vineyard in Santa Maria Valley, as well as, up and coming stars on the Santa Barbara County horizon, Bentrock Vineyard, and Peake Ranch, both in Santa Rita Hills. Our clonal selection includes "Heritage" clones 2A Pommard 4, Mt. Eden, and Calera; and "Dijon" clones, 113, 114, 115, 667 and 777.
Starting with uniformly ripe, hand picked and hand sorted grapes, we utilize both destemmed and whole cluster fruit in separate open top fermenting vats. Using indigenous and cultured yeasts, primary fermentation usually takes seven to ten days. Afterwards, the "free run juice" is gently pumped into French Oak barrels with the remaining "must" being put into a bladder press and, under low pressure, "pressed juice" is extracted and put into separate barrels. We use only French Oak barrels, predominately Tronçais Forest and Châtillon Forest by Tonnellerie Rousseau, medium toast, 20% of which are new. Racking occurs after completion of malolactic fermentation and then the barrels are constantly "topped" until assembled in blending tanks for bottling. The total time in barrel is sixteen months. Bottling is done without fining or filtering.
Kevin Law, winemaker
Bill Cates, consulting winemaker
Cola, forest floor, earth and violet on the nose. This is a medium bodied Pinot with stone fruit, rosemary and a hint of caramel on the palate. Revel in a lingering finish that reveals nuances with every taste.
Bright red cherries, roses, lush spices and pine needles on the nose. Deft structure and acidity with raspberries, plum, cola with a dash of cloves on the palate.
Tobacco, cooked blackberries and leather embrace the nose, luscious plum, cocoa and black cherry round out the palate on this bold and voluptuous wine.
Full bodied yet structured. ripe pineapple, vanilla bean and orange blossom on the nose, silky texture with cooked lemon, apricot and star fruit on the palate. The wet rock minerality and acidity allude to the marine sediment of this vineyard.
This plush wine delivers layers of wet earth, tobacco and freshly cleaned leather. Swirl and discover bing cherries, cooked peaches, violet and orange peel. This bio-dynamic wine melts across the palate with a luscious, long-lasting finish.
An elegant wine that demonstrates how fruit marries with spices and damp earth. Bright, clean fruit provide beautiful aromatics of raspberry and current. Hidden spices evolve with damp earth after a light rain on a forest path. This is a mouth filling wine that lingers on the palate with a lovely finish.
Perfect pale peachy pink color, flint, strawberry and pineapple on the nose, palate rich in pineapple and orange, chalk and lively acidity.
Check back here for future tastings & events.
The past, present and future converge with a homecoming of The Strand House’s opening Consulting Chef Neal Fraser, our Chef Partner, Greg Hozinsky and the welcome return of our newly appointed Executive Chef, Austin Cobb. Proprietor and actress Challen Cates will be in attendance to discuss the pairings of her fine wines.
MONDAY, APRIL 3, 2017 | One Night Only
Cocktail reception 6:30pm | Dinner 7:00pm
The Strand House
An evening of spectacular wines paired with a menu by Chef Neal Fraser.
THURSDAY, OCTOBER 20
The Nest at Redbird, L.A.