Chenin Blanc from the organic Wilson Vineyard on Merritt Island, a low-lying patch in the Sacramento Delta where the river breezes hold acidity high. Inspired by the Loire, Kenny ferments unhanded - native yeasts, no commercial additives - in a mix of stainless and concrete egg. The wine leans on the austere, almost reductive side, with texture and tension doing the heavy lifting rather than ripe fruit. Now in its sixth-plus vintage from the site, it has become one of California's most reliable Chenins under twenty bucks.