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51% Zinfandel | 30% Carignan | 17% Petite Sirah | 2% Charbono from Gary Venturi Vineyard in Calpella, Glass House Vineyard in Redwood Valley and Frei Vineyard in Solono Green Valley. All of these vineyards are organically farmed.
To make this light style red 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. Many of the lots were fermented with carbonic maceration, a gentle process that helps to keep early-harvest wines from becoming too tannic. After 12-15 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 grape 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, about one third of the lots were aged in barrels and rest were aged in stainless steel tanks. This wine received a small amount of sulfur and it was filtered prior to bottling.
