The Herron vineyard is a 1.2-acre, cool-climate site in the geeky Sonoma Mountain AVA. The site has 65-year-old vines and is farmed organically by Alex and Martin. You'd be hard pressed to blind this as Sauvignon Blanc; it is citrus dominated, with a prominent lemon pith edged by grapefruit peel - lots of briny minerals and lots of tension. Juice sees 50% neutral wood and 50% stainless steel. Only about 40 total PPM SO2.
Maître de Chai translates to cellar master, or the person responsible for the development and aging of wine. By extension, the humble cellar master is the person responsible for the management of the winery.
Maître de Chai is the personal project of Marty Winters and Alex Pitts. Years ago, we met as chefs. We cut our teeth in fine dining kitchens with no formal training, students and apprentices in every aspect of the restaurant. We traveled analogous paths, developing our passion for wine and shifting our focus to the industry. Our desire to learn carried into the world of wine and we followed the same course of experiential learning by immersing ourselves.
Together we look to make wines of high quality in a way that best showcases the sense of place where the grapes are grown and the personality of the vineyard. From the ground to the bottle, the character of the wine is the focus of our endeavor. We source grapes from unique and distinct single vineyards that are impeccably farmed here in California.
As our name implies, we care for the wines in the cellar. We defer to nature, limiting our intervention. We taste and we wait, allowing the wines to develop and speak for the places in which they are rooted