Carte Blanche
If passion and persistence have anything to do with success, Nick Allen and Carte Blanche Winery are well on their way.
His great, great grandfather was none other than the late Clarence Dillion, a half-French American financier whose love for French wine caused him to purchase France’s oldest operating château, Château Haut-Brion, another Bordeaux masterpiece.
Carte Blanche made its first release in 2008 with an initial production of just under 750 cases. The wines debuted with excellent press and high scores from both competitions and periodicals. The new winery was well on its way to success.
In the twelve years since its inception, Carte Blanche has slowly grown to its present production level of around 1,200 cases.
Nick Allen is a devotee of terroir and prides himself on producing wines inspired by Old World French winemaking mores. He is also dedicated to finding vineyard sites that display particular identities that can be passed on through the resultant wines that are produced.
Nick Allen is particularly fond of his proprietary blends (red and white). He counts these wines as particularly accessible on the palate, a factor in wine/food integration that is often neglected in favor of wine style or taste preference.
His great, great grandfather was none other than the late Clarence Dillion, a half-French American financier whose love for French wine caused him to purchase France’s oldest operating château, Château Haut-Brion, another Bordeaux masterpiece.
Carte Blanche made its first release in 2008 with an initial production of just under 750 cases. The wines debuted with excellent press and high scores from both competitions and periodicals. The new winery was well on its way to success.
In the twelve years since its inception, Carte Blanche has slowly grown to its present production level of around 1,200 cases.
Nick Allen is a devotee of terroir and prides himself on producing wines inspired by Old World French winemaking mores. He is also dedicated to finding vineyard sites that display particular identities that can be passed on through the resultant wines that are produced.
Nick Allen is particularly fond of his proprietary blends (red and white). He counts these wines as particularly accessible on the palate, a factor in wine/food integration that is often neglected in favor of wine style or taste preference.
You must be logged in to post a comment.