In French, Maître de Chai means "cellar master", or the person responsible for the development and aging of wine. By extension, the humble cellar master is the person responsible for the management of the winery. Founded in 2012, Maître de Chai is the personal project of Marty Winters and Alex Pitts. Their goal is to make high quality wines that best showcase the terroir of their unique vineyards, impeccably farmed in California. Neither Alex nor Marty are “professionally” trained winemakers; in fact they met as chefs in the kitchen of Sonoma’s Cyrus restaurant under Douglas Keane. The winemaking is hands-off – nothing added, nothing taken away. All fermentations are carried out by natural yeasts, sulfur is kept to a minimum, most wines are bottled without fining or filtering. Case in point, this delicately textured Sauvignon Blanc, which comes from a small parcel just a few hundred feet abouve Sonoma Valley. Bright citrus and stone fruits greet the nose and palate, lending this wine a food pairing capability like no other.