Lutum
Summary
Lutum was a small-scale California wine project founded in 2012 by winemaker Gavin Chanin and Bill Price, focusing on single-vineyard Pinot Noir and Chardonnay from cool-climate sites in Sonoma Coast and Santa Barbara County. Their minimalist approach featured native yeast fermentations, moderate alcohol levels, and restrained oak usage, with all wines bottled unfined and unfiltered to preserve the transparent expression of each distinctive terroir.
Heritage & Leadership
Lutum was established in 2012 as a partnership between winemaker Gavin Chanin and businessman Bill Price. The name "Lutum" comes from the Latin word for soil or dirt, reflecting the winery's focus on terroir-driven wines. Gavin Chanin, who had previously worked at Au Bon Climat and Qupé, brought his winemaking expertise to the venture, while Bill Price contributed his business acumen and vineyard connections as the owner of Classic Wines and Three Sticks Wines, as well as an ownership stake in Kistler Vineyards and Durell Vineyard.
The partnership was formed with a specific focus on producing single-vineyard Pinot Noir and Chardonnay from distinctive sites in Santa Barbara County and the Sonoma Coast. Chanin served as winemaker throughout the brand's existence, crafting wines that expressed the unique characteristics of these cool-climate vineyards. The winery operated until approximately 2018-2019, when production appears to have ceased, though no formal announcement of closure was widely publicized.
Vineyards & Wines
Lutum sourced grapes from several notable vineyards across two primary regions: Santa Barbara County and the Sonoma Coast. In Santa Barbara, they worked with the historic Sanford & Benedict Vineyard in the Sta. Rita Hills AVA, planted in 1971 and known for its diatomaceous soils and marine influence. They also utilized fruit from La Rinconada Vineyard, another Sta. Rita Hills site adjacent to Sanford & Benedict.
In Sonoma, Lutum produced wines from Durell Vineyard, located at the intersection of Sonoma Valley, Sonoma Coast, and Carneros AVAs, and Gap's Crown Vineyard in the Petaluma Gap, known for its rocky soils and consistent maritime influence.
Lutum's portfolio consisted primarily of single-vineyard Pinot Noir and Chardonnay bottlings, with each wine designed to showcase the distinctive characteristics of its source vineyard. They also produced appellation-level wines that blended fruit from multiple sites within a specific region.
Philosophy & Practice
Lutum's winemaking philosophy centered on minimal intervention to allow the expression of each vineyard site. Chanin employed traditional techniques, including native yeast fermentations for both Pinot Noir and Chardonnay. For Pinot Noir, the winery typically used partial whole-cluster fermentation, with percentages varying based on the vineyard and vintage characteristics.
The aging program featured French oak barrels, with new oak percentages kept moderate (typically 25-50%) to avoid overwhelming the fruit and site character. Chardonnays were barrel-fermented and aged on their lees, developing complexity while maintaining freshness. Wines were bottled unfined and unfiltered to preserve their natural character and texture.
Lutum's approach emphasized picking grapes at moderate sugar levels to maintain natural acidity and achieve balanced alcohol levels, typically ranging from 12.5% to 14%. This restraint in the cellar allowed the wines to express the nuances of their vineyard sites, fulfilling the brand's mission of creating terroir-driven wines that reflected the Latin meaning of their name—the soil from which they came.