Diatom Chardonnay Santa Barbara County 2024
Diatom · Santa Barbara County, California, USA
At a glance
- Producer
- Diatom
- Region
- Santa Barbara County, California, USA
- Grape variety
- Chardonnay
- Wine type
- White
- Body
- Light-bodied and Crisp
- Sweetness
- Bone Dry
- Typical price
- USD $22-30
Tasting profile
Lively citrus, Asian pear, crisp green apple, mineral and sea spray notes; lean and unoaked style
Evolution: May develop subtle honey or hazelnut notes after 2–3 years but not intended for extended aging
At peak: Most expressive in youth (1–3 years after release) with aromatic purity and bright acidity
Structure
- Acidity
- Medium-high
- Tannins
- None (white wine, no tannic structure)
- Alcohol
- 13.0-14.0% ABV typical
- Aging potential
- Moderate for an unoaked Chardonnay; best drunk young and fresh
Drinking window
- Peak drinking
- 2026 to 2028
- Optimal window
- 2025 to 2029
- Current status
- Not yet released (as of mid-2024); will drink well upon release
- Current condition
- Still in barrel, expected to be fresh and vibrant at release
Diatom Chardonnay is crafted for youthful vibrancy and precision, highlighting fruit purity without oak influence. Its linear, mineral-driven style is best within the first few years while acidity and freshness are prominent.
Food pairing
Shellfish, sushi, ceviche, grilled white fish, salads with citrus vinaigrette, young goat cheese
Serving
- Decant
- Not required
Sustainability
Sustainability score: 7/10
Water conservation (drip irrigation), integrated pest management (low chemical input), use of lightweight bottles, recycled packaging materials, solar power at winery
Diatom—produced by the team behind Brewer-Clifton—operates under the Santa Barbara County SIP certification, reflecting robust sustainability practices including careful water and energy use, wildlife and ecosystem management, and thoughtful packaging. The wine is not fully organic or biodynamic and does not avoid all synthetic inputs, but it consistently ranks among the more responsible producers in its region. The carbon footprint is further moderated by local sourcing and bottling, with limited long-distance shipping.