DIATOM CHARDONNAY SANTA BARBARA COUNTY 2023

Greg Brewer left a career in medicine to focus entirely on Santa Barbara viticulture, eventually building Diatom around a single winemaking premise: no oak, no malolactic fermentation. The name references the microscopic marine fossils concentrated in the county's ancient diatomaceous soils — the same soils that push a saline, chalky minerality into the wine. Fruit is fermented in stainless steel and bottled without softening, preserving the natural acidity of the vintage. The result is lean and bright: lemon curd, white peach, and a persistent mineral finish with no buttery weight.