Chëpika

(Nathan Kendall & Pascaline Lepeltier)

Chëpika is a collaborative project between two highly influential figures in the world of wine: Finger Lakes native and winemaker Nathan Kendall, and renowned French sommelier and author Pascaline Lepeltier. The name "Chëpika" is a Lenape word for "roots," a nod to the indigenous roots of the grapes they champion and a powerful statement about their philosophy. This project is a deliberate and technical effort to revive and redefine the historical, cool-climate wines of the Finger Lakes, specifically focusing on native American vitis labrusca varieties.

Terroir: The Roots of the Finger Lakes

Chëpika's wines are a direct exploration of the unique terroir of the Finger Lakes, with a specific focus on the grapes that have thrived there for centuries.

• Indigenous Varieties: The project is centered on native American grape varieties, primarily Delaware and Catawba. These grapes were the foundation of the region's early sparkling and fortified wines, but have largely been replaced by European vitis vinifera. Chëpika's mission is to show that these grapes, when farmed and vinified with care, can produce delicious, complex, and serious wines.

• Organic Farming: The grapes are sourced from a certified organic vineyard near Keuka Lake, a key element of their philosophy. They believe that a healthy vineyard, free of synthetic chemicals, is essential for a true expression of the grape and the land.

• Cool Climate and Lake Effect: The Finger Lakes' cool climate, moderated by the deep lakes, is a perfect environment for preserving the natural acidity and aromatic qualities of these native varieties. This is a critical factor in creating the fresh, vibrant, and food-friendly wines that are the hallmark of Chëpika.

Winemaking: Ancestral and Minimalist

The winemaking at Chëpika is a reflection of their commitment to history and a hands-off approach. They are not trying to force a style; they are revealing one.

• Ancestral Method (Pét-Nat): Chëpika is a leader in the production of pét-nat, or pétillant naturel, in the Finger Lakes. The ancestral method is the oldest way of making sparkling wine. It involves bottling the wine before the primary fermentation is complete, allowing the remaining yeast and sugar to finish the process in the bottle, creating natural bubbles. This method is a perfect fit for their hands-off philosophy, as it requires no added sugar, yeast, or sulfur during the secondary fermentation.

• Native Yeast Fermentation: As with Nathan Kendall's solo projects, Chëpika relies exclusively on native yeasts for fermentation. These wild yeasts, from the vineyard and the grapes themselves, are essential for creating the unique character and texture of their wines.

• No Additions, No Filtration: The wines are made with a radical "nothing added, nothing removed" philosophy. They are unfined and unfiltered, preserving their natural flavors, textures, and aromas. This commitment is a key part of their ethos and is a direct challenge to the industrial winemaking that has come to dominate the market for these grape varieties.

• Minimal to No Sulfur: They use an extremely low amount of sulfur, if any, often with a goal of keeping total SO2 below 10 ppm. This minimal intervention allows the wine to be as raw and expressive as possible.

Chëpika is more than a wine project; it's a technical and philosophical statement. By bringing together the deep viticultural knowledge of a Finger Lakes native and the world-class palate of a master sommelier, they are proving that the region's historical and native grapes can produce wines of complexity, character, and deliciousness, all while adhering to a strict, non-interventionist approach.