Las Jaras Glou Glou
Gary Venturi Vineyard in Calpella, Baroni Vineyard in Redwood Valley, Eaglepoint Vineyard in Talmage, Larry Venturi Vineyard in Calpella, Tolini Vineyard in The Forks, Redwood Valley Vineyards, Dogali Vineyard in Pine Mountain, Martorana Vineyard in Dry Creek (Sonoma County), Enz Vineyard in Lime Kiln Valley (San Bonito County), Casa Santina Maria in Sonoma. All of these vineyards are organically farmed. As you may be able to tell by this long list of vineyards and varieties, this was a very complicated harvest. We had the opportunity to try a lot of new fruit sources because fruit supply was so scarce. This was a result of the effects of the frost of the 2020 vintage cycle, the ongoing drought, and meager irrigation water supplies being diverted to cannabis crops. The frost during the 2020 vintage cycle really hammered Mendocino County old vine Carignan. This frost killed the fruiting buds and did not leave many spur positions on the vines for the following vintage; so the yields were extremely low. Other varieties had small clusters and tiny berries because the vines were starved of water. In order to make our targeted volume of wine, we had to scour the county (and beyond) for new vineyard sources. We found some great new sites that we will continue to source from in the future.
To make this wine we used many different vinification methods including carbonic maceration, traditional skin maceration, and what we call reverse saignée. The goal is always to make a layered cohesive blend. Most of the lots were fermented with carbonic maceration, a gentle process that helps to keep early-harvest wines from becoming too tannic. After 7-15 days, depending on the lot, we pressed the juice off its skins where they fermented natively in tank after 10ppm sulfur was added. Reverse saignée is when we whole cluster press tannic red grapes varieties and then add that juice to a red wine fermentor. This is a way to increase the juice to skin ratio to make a lighter red wine. Then, to keep the wine bright and fresh, half of the lots were aged in barrels and half were aged in stainless steel tank. This wine received a small amount of sulfur and it was filtered prior to bottling.
Production: 5700 cases | ABV: 13.45% | TA: 5.99 g/L | pH: 3.79 | VA: 0.72 g/L | DCO2: 590 ppm I Total SO2: 26ppm | RS: 1.1 g/L