Sandlands Vineyards Chenin Blanc, Amador County, California 2023

Sandlands is the personal project of Tegan and Olivia Passalacqua, established in 2010 to champion California's forgotten classic varieties. Tegan, a Napa Valley native who serves as Director of Winemaking at Turley Wine Cellars and is a founding member of the Historic Vineyard Society, brings decades of experience working in the Rhône Valley, New Zealand, and South Africa. Sandlands focuses exclusively on historic, overlooked vineyard sites throughout California—primarily head-trained, dry-farmed, and own-rooted vines growing in decomposed granite soils. The winery's name reflects both the sandy, granitic terroir and a tribute to California's pioneering viticultural heritage. With production limited to just 4,000 cases annually, these wines embody a minimalist, terroir-driven philosophy that allows the unique character of each site to speak clearly.

• WINEMAKER: Tegan Passalacqua (proprietor/winemaker), with Olivia Passalacqua
• FARMING: Organically farmed, dry-farmed since planting
• VARIETY: 100% Chenin Blanc
• TERROIR: Blend of two Amador County vineyards. The first planted in 1979 at 1,500 feet elevation near Plymouth in a mixture of iron-rich volcanic soils, quartz, and decomposed granite. Vines are head-trained, dry-farmed, and own-rooted—having survived on their original rootstock for over four decades. The second planted in 2020 at 1,900 feet elevation in black gneiss and blue schist. Both sites benefit from the Sierra Foothills' warm days and cool nights, with the granitic, well-draining soils imparting intense minerality and tension.
• VINIFICATION: Hand-harvested. Gently whole-cluster pressed. Fermented with native yeasts in French oak barrels and large-format foudre. No commercial yeast, no acid additions, no water additions—a hands-off approach that allows the fruit and terroir to express themselves naturally.
• AGING: Aged in neutral French oak barrels and one 2,000L foudre. 14 barrels plus 1 foudre produced (approximately 112 cases total). Extended aging on fine lees to build texture and complexity.
• TASTING NOTES: Light gold with brilliant clarity. The nose reveals layers of crushed gravel, lemon curd, crisp yellow apple, quince, honeysuckle, wet stone, and subtle waxy notes reminiscent of lanolin. White pepper and fennel add complexity. Medium-bodied with an almost oily texture that carries vibrant acidity. The palate is mineral-driven with persistent citrus, particularly orange peel and tangerine, alongside red apple flavors. Chalky minerality and saline notes provide structure. The finish is long, focused, and clean with refreshing tension. 13.2% alcohol keeps the wine lifted and precise.
• FOOD PAIRINGS: Grilled trout or white fish, seared scallops, roasted chicken, pork chops, spicy Indian or Hunan cuisine, goat cheese salads, root vegetables, sushi