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For those who prefer an elegant and less abundant style of Chardonnay, “Xander” Santa Barbara highlights how a cool climate and good clonal selection can produce wine that’s fresh and bright — generous yet polished. In 2024, cooler temperatures extended the ripening process, which helped develop the aromatics and lively acidity in the fruit. The wine is layered with aromas of tropical passionfruit, pear, and citrus marmalade, a palate of stone fruit, and a lively and fresh finish. The texture as well as moderate 13.4% ABV make it a versatile companion for high-end gastronomy. Chef Ken Kimura, of IFU Osaka, said “… we seek bottles that support umami-rich foods with a long and refined finish. The XANDER Chardonnay finds a natural rhythm with dishes that combine richness, gentle sweetness, and even a touch of heat—like my signature Jumbo Prawn with Chili Mayo. All of Xander’s wines elevate the flavor of my dishes and are compelling alongside Cantonese delicacies such as shark fin or abalone."
Xander Soren is the mind behind a radical wine venture that’s been years in the making: developing a high-end Pinot Noir designed specifically to pair with Japanese cuisine. After a career in Silicon Valley that included over 20 years with Apple, where he worked on such iconic products as the iPod, Garageband, and iPhone ringtones, he turned his attention to a more genteel set of passions: wine, Japanese culture and Japanese cuisine. Yet his vision and business model are a far cry not only from fast-paced Silicon Valley but from what’s typical in California wine as well. For in addition to honing his brand to appeal to Japanese connoisseurs, he’s decided to limit his production to around 600 cases per vintage - a boutique wine business for sure!
For Xander’s style of Pinot Noir, he is focusing on cooler appellations, especially the Santa Rita Hills, which, because of its unique terroir, can produce wines that rival those of Burgundy. Xander sources fruit from historic vineyards such as La Encantada, Sanford & Benedict, Sierra Mar, and Olivet Lane. He is also honored to use grapes from Yuki Vineyard, owned by Japanese producer Akiko Freeman on the Sonoma Coast.
Xander’s winemaker is Shalini Sekhar, a rising star (2015 Winemaker of the Year at the San Francisco International Wine Competition, the San Francisco Chronicle’s 2019 Winemaker to Watch) who has made wine at Williams Selyem, Stag’s Leap, and her own label called Ottavino. She also produces wine - especially Pinot Noir — for a number of small boutique labels through her custom crush operation. Winemaking at Xander Soren is non-intrusive and labor-intensive, which necessarily results in limited production. Not only vineyard blocks but clones are elevated and aged separately in carefully-selected French oak barrels and blended before bottling to ensure excellent balance. Refreshing acidity, bright flavors balanced by darker notes and character, and, above all, lower levels of alcohol are necessary to pair with sukiyaki, wagyu, tempura, and, perhaps, even sushi. Many of the wines are produced in amounts of less than 100 cases.
| Country | USA |
| Region | California |
| Appellation(s) | Santa Barbara County |
| Winery | Xander Soren |
| Vintage | 2024 |
| Color | White |
| Varietal(s) | Chardonnay |
| Closure | Cork |
| Volume | 750ml |
| Bottle Size | 8.2 x 29.5 |
| Case Size | 34.5 x 26.0 x 30.0 |
| Alcohol | 13.4% |
| Product Code | BP24XC |
| UPC | NONE |
| MLF | 50% |
Each clone was fermented separately in a mix of French oak and stainless steel. The wine aged 10 months in a combination of 30% new French oak and neutral barrels, with a portion kept in steel to maintain freshness. A partial malolactic fermentation was utilized to create generosity in the mouthfeel without overshadowing the wine’s natural citrus and stone fruit core.