WTN: FieldRecordings CheninBlanc '09...(short/boring)

Tried this last night w/ dinner:
1. FieldRecordings CheninBlanc JurassicParkVnyd/SantaYnezVlly (14.1%; #3779; Vines planted in 1978; VnydManager: BenMerz; 8 acres; OwnRooted; Yield: 2.7 tons/acre; U; 50% neutral Fr.oak/SS barrels; SaH: 24.1 Brix; 285 cs; www.FieldRecordings.com) PasoRobles 2009: Med.yellow cloudy color; slight floral/CB strong leesy/yeasty/eggy rather aromatic interesting nose; tart rich/lush light floral/CB bit earthy dry strong leesy/yeasty some minerally unusual/interesting flavor; med.long tart slight metallic/tangy/grapefruity/pungent light floral/CB strong leesy/yeasty very dry unusual flavor; quite an interesting rendition of CB and not your usual tutti-frutti Calif CB. $18.00 (WoP)
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And a wee BloodyPulpit:
1. Made by AndrewJones. Probably at the Miller's co-op in Paso. I was sucked in by the label, which looks for all the world like a swarm of locusts rising from the Earth. Actually, it's a herd of Starlings rising up out of a vnyd...their bellies undoubtedly loaded w/ grapes.
This was a very unusual rendition of CheninBlanc unlike any I can recall. Not Loire, not Calif, maybe Friuli (never had a CheninBlanc from Friuli, though). The strong leesy character and cloudy appearance suggests it had extended lees contact. There was not a lot of bitterness in the flavor, so don't think it was extended skin contact. There was no oxidative character that suggest it was intended to be an orange wine. The lack of tutti-frutti CB fruit suggests an atypical winemaking technique. Whatever this CB was intended to be, I liked it quite a bit for its very unusual character. Maybe I'll have to try more of Andrew's wines.
Tom

Additional info from Andrew:
Jurrasic Park is actually part of Firestone's vineyard (Firestone Family,
not Foley). It is on the back/nothern end of the property by all of the oil
rigs in a area named the Jurrasic Park Industrial Zone. Was one of the
first blocks of vines the Firestones planted when they came to wine country.
Ugly vineyard, beautiful fruit. Only about 70% of it is living still if
you include all of the dead cordons from eutypa. Planted on a big sand dune
basically.

The style of the wine is my attempt at a all natural wine. The only
additive is some sulfur at bottling - no fining or filtration. I do have in
stainless and half in the oldest clean barrels that I can find. No skin
contact, direct to press. Wine stays on its lees until bottling with
stirring every 4 weeks approx. It goes trough partial malo but never
finishes all the way. Each season I keep adding more and more barrel
fermentation vs steel. I think it balances out the acidity of the chenin
better. My goal is to really show the different things you can do with
chenin. I want something bright but also complex and with some texture.

Thanks Tom, I managed to pick up two bottles when last in Calgary. I was there to pick up some Luneau-Papin Muscadet but manged to find $$$$$ for the CB!