Fermented at low temperatures in small stainless-steel tanks, coupled with inhibited malolactic fermentation and short hose transportation, Diatom intends to capture Chardonnay in its most raw, carnal state. Winemaker Greg Brewer strives to imbue recognition of place with as little disturbance, distraction or interference as possible. The resulting wines have a sense of transparency and a purity of intent and purpose.
“The name Diatom is inspired by the fossilized plankton (diatomaceous earth) which is replete in our appellation and is mined in Lompoc. Just as the pursuit is the ultimate in purity of Chardonnay expression, the name itself needed to also be deliberate, certain and true.” – Greg Brewer