Leo Steen Chenin Blanc 2018

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Tasting Notes

This has a lovely nose with aromas of apple, Anjou pear, white jasmine tea and hints of peach and nutmeg. On the palate, orchard fruit, pineapple and citrus layers mingle with green tropical elements, all supported by crisp acidity, enlivening minerality and delicate white flower notes.


Leo Hansen was born and bred in Denmark, but migrated to the U.S. (Sonoma County) in 1999. His father was a chef and hotelier, so food and wine have always been part of his life. He became a waiter, sommelier, wine buyer and then transitioned to wine making. From his years as a buyer, he noticed there was a decided lack of food-friendly, energetic wines from California. So, it was fitting that the centerpiece of Leo’s winemaking efforts was a bone-dry Chenin Blanc.

Steen is his family’s middle name and it happens to be the South African word for Chenin Blanc. Leo has long been fascinated by this sleek and elegant varietal, and sought out the oldest Chenin Blanc vines in Dry Creek Valley to work with. In 2006, he made his first vintage of Chenin from the Saini Farm Vineyard which was planted in 1981. The vineyard is dry farmed and situated on an old riverbed. The stony soils help to give a nice mineral underpinning. There are only 2 acres of the old block left for which Leo has a long term contract and also helps to farm.

All Leo Steen wines are from hand-harvested grapes fermented with indigenous yeasts. The Chenin Blanc ferments in stainless steel tanks, and then ages for 3-4 months in neutral barrels and is bottled with only about 20-25% malolactic completed. Only 546 cases made.



Food Pairing Suggestions

Just for Cocktailing, Perfect Aperitif Wine, Spicy Food, Sushi

Usa, California , Dry Creek Valley
Grape Varietal:
Chenin Blanc
$19.00 each