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Chanin Wine Company

Philosophy
Our mission is to create classically styled Pinot Noir and Chardonnay from Santa Barbara County. We strive for a sense of balance, finesse, length and complexity. Balance over fruit. Complexity over hyper-alcoholic concentration. All of our wines are single vineyard selections in order to highlight the natural attributes of our carefully chosen vineyards. Through low yields, improved farming techniques and gentle winemaking we aim to create a wine that pairs well with food and is delicious young, but is also age-worthy. Our philosophy is a rejection of the enormous alcohol levels and lack of natural acidity that characterizes modern California "cult" style wines. We source fruit from selected sites in Santa Barbara County with a focus on the Santa Maria Valley, where cool coastal winds, diverse marine based soils and a long growing season provide an exciting and unique environment for Burgundian varieties. The wines are hand crafted with minimal intervention, and with a preference for the natural side of winemaking, not the scientific. No added sugar, acid, lab created tannins or enzymes are ever used. We strive to create a natural product from soil to bottle.

Gavin Chanin
Gavin Chanin was born and raised in Los Angeles. After finishing high school, he worked as a harvest intern in Santa Barbara County for Au Bon Climat and Qupe.

Quickly falling in love with winemaking, wine drinking, and wine growing, Gavin has now worked six vintages in Santa Barbara County under the tutelage of the famed Au Bon Climat and Qupe team: Jim Clendenen, Bob Lindquist, Jim Adelman and Enrique Rodriguez. In 2007 Gavin completed three vintages in one year--starting at South Africa's Hamilton Russell Vineyards, then moving to New Zealand's Bell Hill Vineyard and Carrick Winery, and finally after traveling in Burgundy, Champagne and Italy, he returned for the 2007 California vintage and to start Chanin Wine Co.

About the label
In 2009 Gavin Chanin graduated UCLA Phi Beta Kappa where he was an award winning art student in between apprenticing at Au Bon Climat and Qupe. Each wine has a piece of his art on the label.
Gavin Chanin was born and raised in Los Angeles. After finishing high school, he worked as a harvest intern in Santa Barbara County for Au Bon Climat and Qupe.
Quickly falling in love with winemaking, wine drinking, and wine growing, Gavin has now worked six vintages in Santa Barbara County under the tutelage of the famed Au Bon Climat and Qupe team: Jim Clendenen, Bob Lindquist, Jim Adelman and Enrique Rodriguez. In 2007 Gavin completed three vintages in one year--starting at South Africa's Hamilton Russell Vineyards, then moving to New Zealand's Bell Hill Vineyard and Carrick Winery, and finally after traveling in Burgundy, Champagne and Italy, he returned for the 2007 California vintage and to start Chanin Wine Co.

■ Chanin Wine Company won 19th place of 101 Best Wineries in America 2016 on Daily Meal ■