Varietal Origin
Pinot Blanc was initially grown in Burgundy, France. For many years, no distinction was made between it and Chardonnay, as they look very similar. However, winemakers who knew the difference consistently made Pinot Blanc in a dependable and easy to like fashion. It was later proved that Pinot Blanc was not related to Chardonnay. Like Pinot Gris, it turned out to be an ancient mutation of Pinot Noir. Pinot Blanc came to be grown primarily in the Alsace region of France.

A versatile varietal of many names, Pinot Blanc is sometimes called Clevner or Klevner in Alsace. It is widely known in Italy as Pinot Bianco. In Germany and Austria it is traditionally made in a fuller, drier style made to be enjoyed with food and called Weissburgunder. The Austrians also make it in an ultra-rich, botrytized version referred to as Trochenbeerenauslese. Pinot Blanc is known as Beli (White) Pinot in Eastern Europe including Slovenia, Croatia, and Vojvodina.

California Modern Day
California plantings are small, with the largest vineyards on the Central Coast of California. Monterey County, Santa Barbara County, and San Luis Obispo County are home to the majority; all tolled, less than 370 acres. A number of the South Central Coast vineyards were planted with traditional cuttings originally from the Bien Nacido Vineyard in Santa Maria Valley, and then from the Laetitia Vineyard in Arroyo Grande Valley.

Pinot Blanc is known for its piercing aroma, and is characteristically high in acid, making it a perfect accompaniment to food. It is relatively full-bodied and exhibits fresh yeasty, appley aromas with hints of spice. No matter where it’s grown, Pinot Blanc produces small, very tight clusters that ripen late in the season.