Chenin Blanc

Colleen Sullivan is a spunky millennial who has a passion for bringing people together over good wine and food – sans the snobbery. She’s worked her way up from server to head winemaker in just three years at Revolution, an urban winery and restaurant in the heart of downtown Sacramento. She’s on a mission to put Clarksburg on the map for Chenin; the hot days and the cool delta nighttime breeze of the town, just 15 miles from downtown Sacramento, make it one of the best places in the world for growing Chenin Blanc.

Tropical aromas, stone fruit, and lemon zest — this zesty, zippy, Chenin Blanc is the perfect blend of fruity and funky. It’s versatile with bright acidity, making it the perfect food pairing and porch sippin’ wine.

The can design features the Sac-town skyline as a nod to Revolution Wines’ location in the heart of downtown Sacramento.

Colleen says it best herself: “OYSTERS! And then more oysters.” If oysters aren’t your thing, enjoy her Chenin with spicy Thai food, a homemade spaghetti complete with lemon and garlic, or creamy cheeses.

Clarksburg is one of few areas where Chenin blanc shows its true varietal characteristics. We hand pick all of our fruit and choose which lots will ferment in stainless steel or which goes to neutral barrels. The earlier of our two 2021 Chenin blanc harvests was fermented all in neutral barrels and underwent spontaneous malolactic fermentation. The barrels were stirred twice before racking & blending. The second harvest was split, fermenting and aging in stainless steel, neutral barrels, and amphora, again with spontaneous malolactic fermentation, before being blended. The final wine is a blend of the two picks: 33% from the first harvest and 67% from the second.

True to the nature of Chenin Blanc, this wine has acid aplenty. It has a lovely lemon/lime flower bouquet, with lemon zest & jasmine along for the ride.