Eric and Joel on this wine: “It was a really fun challenge to make a red wine that is perfect for a can. Our goal was to make a feather-weight red that is satisfying and perfect to drink ice cold. A little sparkle makes it super lively on the palate.”
Grapes: 79% Zinfandel, 21% Petite Sirah
Gary Venturi Vineyard, Calpella, Mendocino County. Dry-farmed, organic. The vineyard is primarily old vines, but here the young vines were used in order to have a youthful red.
Making of: letting the guys explain the challenge here: “2020 was a challenging vintage with lots of smoke in the air. In order to make a wine free of smoke taint, we came up with a winemaking process that avoids having the juice in contact with the
skins. We used the classic Jules Chauvet version of the carbonic maceration method where the tank is drained of juice daily. The way most people employ carbonic maceration these days, the juice that comes out of the berries macerates with the wine to give more extraction to the wine. In the method we used for this wine, there is really no juice contact with the skins or the stems and the resulting wine is a pure carbonic maceration. This style creates a very light wine and does not have the green notes you would otherwise have. The success of the method was not only great for the wine, it allowed us to harvest and pay for grapes that our grape growers would have otherwise left to rot on the vine. 10ppm SO2 was added after digging out and pressing the tanks and an additional 10ppm was added three weeks before bottling. Only about 25% of this blend was aged in oak, so there is a nice balance of warm tones and crunchy fruit.”
Personality: black plum, earth, dark cherry, violets. The palate has an unctuous middle full of black plum, cherry, and cocoa powder. There is only the slightest hint of mouth coating tannin and a long dry finish. Enjoy straight outta can or in a glass, whatever tickles your fancy.