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  • Intention is Everything: The Making of Melville Rosé

    1 Apr 2021

    The phrase “Rosé all day” may feel like a trend to some, but it’s a lifestyle to many. So much so that practically every winery in California feels compelled to produce Rosé with many different varietals, in diverse environments, and with a number of intentions. One would think it must be pretty hard to set yourself apart in a sea of California Rosés, and while we don’t disagree, we do know that ours is something special. More often than not, Rosé is an afterthought or a byproduct. Ours, on the other hand, is the result of a series of careful, thoughtful, and deliberate actions…it all starts with intent.

    Intention From The Beginning

    The French word saignée (translation “to bleed”) describes one of the most common methods that winemakers use to make Rosé. In this process, winemakers bleed off up to 8-12% of red wine juice after it’s been in contact with the pomace (skins, etc.). Considered a byproduct of red winemaking, saignée’s primary function is to increase the concentration of red wines by reducing liquid from solids (think reduction sauce) and the byproduct provides the opportunity to produce a Rosé. Roughly 90% of Rosé is made in this style. We prefer to do things differently.

    Our Rosé production starts in the vineyard. By selecting specific clones (459 and Pommard), using specific pruning techniques and canopy management, our Rosé is grown before it’s made. Fast forward to harvest, we load whole clusters into the press, spin them, and then let soak on the skins for two hours (hello beautiful color!) before pressing to produce a Rosé that is wildly fresh, clean, complex, and beautiful.  Nine years later, these continue to be the hallmarks of our Rosé, and we continue to produce extremely limited amounts with the same focused intention.

    We will be releasing our 2020 Rosé of Pinot Noir, on Saturday, April 3rd (4-3-2-1!) Whether you’ve enjoyed past vintages or if you have yet to experience our Rosé, this is the perfect opportunity! Just don’t think about it too long … this summer sipper will be gone before you know it! Don’t miss out on the ultimate wine to pair with sunshine and good times. 

    If you’re lucky enough to snag yourself a bottle (or six+ for $1 shipping/10% off a case) then be sure to share it on Facebook or Instagram with #melvillemoments. We would love to see what you’re getting yourself into with our Rosé in the coming seasons!

    And remember, a lot of beautiful things can happen with time. All that has to be there is the intention.

    Be well,




    -Chad Melville (Co-Founder & Head Wine Grower)

    Chemistry 101: The Making of Melville Chardonnay

    22 Feb 2021

    Most of us woke up to the world of chemistry in high school when our teachers introduced us to the periodic table. Whether we had a love or hate relationship with the subject, we cannot deny that chemistry, while combining mathematics, physics, biology, and environmental sciences, allows us to gain insight into some of the world’s most intriguing phenomena. The phenomena we’re particularly interested in? Winegrowing, of course. Beyond understanding that acidity and pH levels have an inverse relationship, chemistry teaches us meaningful lessons like how to be objective, how to reason, and how to problem-solve. These basic principles of science lay the structure for our winegrowing process, but what sets us apart is our ability to let our wine have its own voice. Science may advise us, but art and intuition guide us. Let us explain how we apply this to our Chardonnay…

    The Hypothesis 

    Just 40 years ago, finding Chardonnay in a vineyard was extremely uncommon, especially in California. In the 80s, quite unexpectedly, there was a Chardonnay boom. This boom led us to where we are today – Chardonnay is the single most widely farmed varietal in the world. With such an abundance of this grape in California, we saw that Chardonnay became less exciting to wine lovers. Our relentless curiosity caused us to see this as an opportunity. We wanted to re-excite people about the varietal and awaken their senses by producing a Chardonnay that sets itself apart from the average flavors and textures. So with our magical climate and piece of land, that’s just what we did. Who would have thought that receiving the brunt of brutally cold ocean winds and growing in nutrient-deficient, well-drained soils for a longer-then-average growth season is the secret to making kick-ass Chardonnay? 

    The Solution 

    Your typical Chardonnay blocks are found in wine regions on the warm or hot side, usually region (based on degree days) 2, 3, or 4. In the hills of Sta. Rita, just off the coast of the Pacific Ocean, ours are planted in a region 1 climate (due to the cold, some vintages don’t even qualify as such). Because we’re growing this varietal in such an uncomfortably cold climate, our process differs with a longer-than-average growth season and early bud break in a cold and sunny environment (think “refrigerated sunlight”). Our crew is out at midnight picking grapes off the vine while they’re still cold, stable, crisp, and fresh. Since we’re picking our Chardonnay in the middle of October, we’re getting ripe just in time and letting it hang out longer to decrease the acidity naturally. Once in the cellar, we’re not manipulating our wine and we’re removing oak from the equation so the purity is present. When Mother Nature throws us an obstacle, we reason, we adapt, and we solve these problems as they come. Chemistry 101, right?

    With such struggles that come from our process, someone could easily argue that we have the wrong varietal planted in this climate (I mean, have you ever heard of a Chardonnay having too much acidity in its purest form?) We, on the other hand, know that there is something magical about this area and its production of cold-climate Chardonnay (think Chablis and Meursault).

    The Outcome

    Our basic understanding of chemistry, our aggressive farming methods, and our surrender of control to Mother Nature produce cold-climate Chardonnay with unique qualities. In terms of flavor, our descriptors don’t consist of the ones you’re used to; we’re throwing around words like minerality, salty, savory, oceanic, white flowers, citrus, and lime blossoms. When it comes to texture, a sip of a Melville Chardonnay will never just “sit” in your mouth. It’s alive with electric tension and concentrated fruit flavors that leave a feeling of depth across your palate. We’re not the only ones who believe in the magic that comes from the Sta. Rita Hills region. Wine critic Antonio Gallonio claims that this region is capable of yielding world-class Chardonnay, and experts around the globe are following suit. We have the wine scores to prove it. Our highly-acclaimed vintages always sell out and our latest release, the 2018 Estate Chardonnay, will be no different. With just under 1,100 cases produced, it was rated 93 points by Jeb Dunnuck, 93 points by Antonio Galloni, and 92 points by The Wine Advocate. You can say we’re not surprised it’s selling so quickly, and you’ll want to try it for yourself before it’s gone. If you don’t consider yourself a “Chardonnay person”, then we dare you to try it. You won’t be disappointed. And, if you’ve already joined our journey of making Chardonnay exciting again, you’re in luck! Our 2020 Inox Chardonnay is being released in April and this bottling takes cold-climate Chardonnay to the next level

    Remember, amazing things can happen when you let go of the rulebook. And don’t forget to tell the young people to pay attention in chemistry class. 

    Be well,




    -Chad Melville (Co-Founder & Head Winegrower)

    We would love to know what you think! Be sure to tag us on Facebook or Instagram and let us know how your thoughts on our cold-climate Chardonnay.

    Risk and Reward: The Making of Melville Syrah

    13 Jan 2021

    As the saying goes, “with great risk comes great reward.” We’ve all heard it – but to most, it’s simply an overlooked cliché. To us, it’s much more than that. It’s the foundation on which we have built our winegrowing philosophy and the idea that, even after three decades of farming, drives every decision we make. If it was easy, everyone would do it.


    Our Method

    If you know Melville, you probably know we do things a bit differently around here – we surrender control. This is something we as humans have trouble doing, but it’s an essential part of our winegrowing process. We don’t hide from Mother Nature, we rely on her. We make sure that we’re involved in every step of the process so that we can take risks that others wouldn’t dream of taking. The difference is apparent in all of our wines, but especially in our Syrah. As opposed to most varieties, Syrah can be planted and grown in a wide range of climates, almost anywhere in the world. Differences in soil quality, the slope of the vineyard, and climate result in Syrahs with differing aromas, flavors, and textures. So, you might wonder, how can you make Syrah unique when you start with a fruit that can be grown in any climate, in any soil around the world? For us the answer is simple: you take a risk.




    The Risk  

    In the heart of Sta. Rita Hills, occasionally under a layer of fog, our vineyards rest just off the coast of the Pacific Ocean. With a handful of Syrah clones, a few different soil types, and a wind-whipped climate, we’ve witnessed that something magical happens when you live life on the edge. Or as we like to say, plant on the edge. We planted our vines in a cold-climate with shifty soil, and farm aggressively during a longer than average growing season. Our vines awaken from their winter dormancy in late February, and we don’t harvest until mid-November. In any given year, we’re taking 40-50% of the fruit on the vine and dropping it on the ground. This is something that may seem like a waste to most winemakers, but to us, it’s how we ensure the highest quality grapes will make it to harvest. We lean into the idea that a number of things can go wrong in this process, instead of running from it. The reward? Some kick-ass Syrah.




    The Reward

    Anyone who has tried cold-climate Syrah from Sta. Rita Hills will tell you that it’s something special. Farming aggressively, yet carefully, helps encourage our vines to produce small amounts of intensely concentrated fruit. Our climate, different soil types, clones, and farming methods produce a unique Syrah with exhilarating aromas, beautiful weight, and mouthwatering acidity. You don’t have to take our word for it, though. Our 2018 Donna’s Syrah was named to Wine & Spirits’ top 100 wines, is highly rated by the experts, and adored by the masses. If you love our 2018 Donna’s Syrah, we’re sure you’ll love Donna’s younger sister, our newest release: the 2018 Estate Syrah. Given the same attention and love as our Donna’s Syrah, this affordable, highly anticipated bottle was featured on Jeb Dunnuck’s Top 100 Wines of 2020 out of the thousands of wines tasted across the globe. Matt Kettmann, of the Wine Enthusiast, describes this wine as having notes of crumbled lilac, dark-black plum, and snappy red-currant aromas. There’s a wild zest to the palate, where the peppery spice plays well with black-raspberry, lavender, and rosemary flavors. 


    The greatest rewards in life are the result of the greatest risks. So, what are you waiting for? If we can take a chance every day in our vineyards, you can take a chance on our 2018 Estate Syrah, and at this price point, you have nothing to lose. 

    And remember, if you’re not living on the edge, you’re taking up too much space. 

    Be well,




    -Chad Melville (co-founder & head winegrower)

    We would love to know what you think! When you get yourself a bottle (or two, our Syrah Duo is just $79 for a limited time), be sure to tag us on Facebook or Instagram and let us know what you think.