Diatom Chardonnay Santa Barbara County 2024

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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.