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Margins Skin Fermented Chenin Blanc


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Vintage: 2020
Region: Clarksburg, California, United States
Viticulture: Organic
Grape variety: 100% Chenin Blanc

Margins Skin Fermented Chenin Blanc shows notes of preserved lemons, fresh ginger, molasses. Aged on the skins for twenty-five days.

Song: (Nothing But) Flowers by Talking Heads

Additional information

Out of stock

Save 10% when you buy six or more bottles (mix and match) 


About Margins Skin Fermented Chenin Blanc

Margins Skin Fermented Chenin Blanc is produced from destemmed grapes that are fermented and aged on skins for 25 days with gentle punchdowns once daily. Pressed then aged in neutral oak for five months. Native fermentation, no fining, no filtration, no other modifications or additions except 30 ppm of sulfur dioxide the week before bottling.

About Margins Wines

Margins produces low-intervention wines using grapes from underrepresented regions, vineyards, and varietals. We are part of the growing movement in California to make wines from vineyards farmed organically or in organic conversion using minimal additives during the winemaking process, thereby showcasing the vineyards the grapes came from.

Much like people living on the ‘margins of society,’ vineyards can be outcasts too. Most consumers of wine are only familiar with a handful of grape-growing regions and types of wine. Margins draw attention to vineyards and varietals throughout northern and central California that find themselves on the margins without the recognition they deserve.

About Megan Bell

Margins is a winemaking endeavor of Megan Bell, a winemaker living and working in the Santa Cruz Mountains. Prior to settling on the central coast of California, Megan received her BS in Viticulture and Enology from UC Davis in 2012 and apprenticed in wineries and vineyards in Napa, the Livermore Valley, the Willamette Valley, Central Otago (NZ), and the Loire Valley (France).

What Megan Loves About This Wine

“My interest in skin-fermented white wines was sparked in 2011 when it was still a new idea in this country. The time on the skins morphs the wine from fresh and fruity to complex and savory. This is my most-loved fermentation every year because I spend more time tending to it than any other wine. Extended skin maceration with white wine can be tricky, but with much effort, this is one of my favorite things that I create.” – Megan