Subject to Change - 'Chill Pill' - Chenin Blanc - Redwood Valley, Mendocino, CA - 2020

*Vineyard: *60-year-old, dry-farmed, head-trained Deanda Vineyard is organically farmed by Sarah Deanda in the Redwood Valley. Her Chenin Blanc, which dates back to the 1960s, was grafted onto Carignan rootstock, and the seven acres under vine take character from the sandy clay loam soils. The climate of the upland Redwood Valley AVA experiences more of a diurnal temperature shift than surrounding appellations due to a gap in the coastal ridge which funnels cool Pacific air currents through to the Valley. This leads to a more gradual ripening of refined and complex fruit.
*AVA: *Redwood Valley
*Method: *After an initial foot crush, we macerated this Chenin Blanc for one night, then pressed the juice off the skins into neutral oak barrels where it fermented on lees for 12 months. We then racked the wine into a bottling tank where it spent another 3 months prior to bottling. The wine stabilized at 5 g/L of residual sugar. As always, no fining, filtration, or addition of SO2 in the making.
*Tastes and Smells: * Unctuous, this wine is that. This vintage of Chill Pill is a little different than our last release, it shows alot more texture, ripe fruit and a silky soft mouthfeel. We get wax, lanolin, lemon curd, whetstone and wool. Add some white and yellow flowers some wild grasses and you get this, a Sassy Grassy tasty white wine.
*ABV: *13.9%
*Cases: *330

*Bottling Date: *November 2021

Our philosophy is simple. Nothing added, nothing subtracted. Organic grapes and a lot of love.

Alex Pomerantz
Founder and Winemaker

Starting from a very young age, I’ve always been a lover of food, wine, and hospitality. After dipping my toes in the corporate world, I packed up my car in 2011 and drove cross country for a harvest internship in pursuit of starting a wine career in Northern California. Since that first internship, I worked for six years heading up the winemaking, management and sales at a winery in Sonoma before starting Subject to Change in 2017. The idea stemmed from my love of natural wine, the community that surrounds it and the infinite opportunity and canvas that the California landscape provides. Layering my passion for European natural wine and my knowledge of California viticulture and wine production, Subject to Change Wine Co was born as a way to connect my love of natural wine to my love of California, the land and the culture of growing and consuming locally.