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diatom specializes in only one variety-Chardonnay-and is motivated by the pursuit of subtraction and refinement. Sourced from Santa Barbara County, Winemaker Greg Brewer describes his work with diatom as "...the polishing of a grain of rice until one has reached its ultimate inner core." Fermented at low temperatures in small stainless-steel tanks, coupled with inhibited malolactic fermentation and short hose transportation, diatom pays homage to the stark maritime influenced landscape of its
