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Tasting Notes
Full-bodied with balanced acidity and layers of ripe, palate-coating apple, citrus, and melon fruit with more subtle floral, mineral, and vanilla notes.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
14.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Chardonnay may be the most versatile white wine grape, often seen as a blank canvas. It displays various flavors and aromas depending on where it is grown and more specifically, how it is made. It can range in Palate Character from Bright & Crisp to Rich & Full depending on the climate. It is also particularly malleable and highly affected by winemaking choices like as malolactic fermentation, lees stirring, barrel fermentation and ageing practices.
Greg Brewer was a pioneer in the Santa Rita Hills. He launched Brewer-Clifton in 1996 with the goal of creating wines that are a transparent reflection of Pinot Noir and Chardonnay grown in this appellation of Santa Barbara County.
Greg is also in the founder of Diatom, a wine named for the diatomaceous earth and plankton fossil found in the oceanic landscape of Santa Barbara County.
Greg has spent the entirety of his three-decade career dedicated to crafting cool-climate Chardonnay and Pinot Noir from this finite stretch of land. With Diatom, he has made an affordable Chardonnay with the same goal as Brewer Clifton: to represent the potential of the Santa Rita Hills.
Ripe Apple
Melon
Vanilla
