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Clos Saron, Carte Blanche White Blend, 2021

White Wine from California, United States
by Clos Saron
$65.99
Taxes and shipping calculated at checkout.
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From the Sierra Foothills, where Clos Saron has long been crafting some of California’s most soulful and idiosyncratic wines, Carte Blanche is a field blend that changes slightly year to year—always built from a mix of Rhône and other Mediterranean varieties, co-fermented and raised with a light hand. In 2021, the wine is bright but grounded, leaning into savory depth rather than flashy fruit.

This isn’t a white that announces itself with aromatics. It unfolds slowly: yellow fruit, waxy herbs, almond skin, and mineral tones, carried on a frame that’s more about feel than flavor. There’s grip and texture—thanks to a bit of skin contact and aging in neutral wood—but the finish is clean, with just enough lift to keep you coming back.

Ideal for thoughtful pairings (roast poultry, aged cheeses, or anything with a little olive oil and herb), or simply for those moments when you want a wine that feels hand-made in the truest sense. For fans of skin-contact whites, Jura blends, or California wines with a European accent and natural roots, Carte Blanche is a singular expression.

Shipping

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  • Nationwide Access: Flat-rate shipping available to most U.S. states with delivery in 3-5 business days.
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  • Provenance Assured: All wines are maintained in climate-controlled conditions at our shop until the moment of dispatch.

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More about Clos Saron

Gideon Beinstock, winemaker at Clos Saron, says that his winemaking comes down to three decisions: when to harvest, when to press the wine off the spent grape matter, and when to bottle. It may sound simple, but it's actually a pretty keen frame for understanding his unique winemaking practices. For instance, he doesn't pick a harvest date based on complicated lab analyses (the way a commercial producer would), or the taste of the grapes and the feel of the skins, seeds and stems (the way many artisanal producers do).

No, Gideon has his own way: he does it entirely by touch. “Just like you would buy fruit at the market,” he says. When a bunch feels ripe to his fingers, he harvests it. And if the bunch beside it isn’t ready, he leaves it and comes back later. These multiple passes are time-consuming and, ultimately, very expensive. It's the kind of thing they do in Sauternes. But this means that every grape that makes it into Gideon's wine only goes in at the perfect moment.

You'd think with all that time-consuming work and care Gideon's wines would be priced as such: in the $100s, at least. But they aren't— not even his library releases. Gideon does it for a deep love of wine, to make something that he believes in. Not for dollar signs.

Wine Details

Flatiron's Take

From the Importer

What Bowler Wine has to say about this wine:

A co-fermentation of 50% Albarino and 50% Verdelho from an organically farmed vineyard on the low rolling hills at the north limit of the Lodi AVA, on sandy decomposed granite soils. 100% foot stomped and fermented on skins.

Tasting Notes & Food Pairings

Perfect Pairings

smoked fish, goat cheese, salads, fresh seafood, light herb-based dishes

Tasting Profile

White flowers, citrus, and stone fruit with subtle herbal minerality. Medium body with vibrant acidity and a dry, refreshing finish of lemon and chalk.

Gideon Beinstock, winemaker at Clos Saron, says that his winemaking comes down to three decisions: when to harvest, when to press the wine off the spent grape matter, and when to bottle. It may sound simple, but it's actually a pretty keen frame for understanding his unique winemaking practices. For instance, he doesn't pick a harvest date based on complicated lab analyses (the way a commercial producer would), or the taste of the grapes and the feel of the skins, seeds and stems (the way many artisanal producers do).

No, Gideon has his own way: he does it entirely by touch. “Just like you would buy fruit at the market,” he says. When a bunch feels ripe to his fingers, he harvests it. And if the bunch beside it isn’t ready, he leaves it and comes back later. These multiple passes are time-consuming and, ultimately, very expensive. It's the kind of thing they do in Sauternes. But this means that every grape that makes it into Gideon's wine only goes in at the perfect moment.

You'd think with all that time-consuming work and care Gideon's wines would be priced as such: in the $100s, at least. But they aren't— not even his library releases. Gideon does it for a deep love of wine, to make something that he believes in. Not for dollar signs.

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