2024 carbonic. (red wine)
2024 carbonic. (red wine), 80% pinot noir / 20% valdiguié, california
Our take on a California Passe-Tout-Grains, this blend of pinot noir and napa gamay (valdiguié) has a beautiful medium ruby color. The nose pops with whole cluster spice and bright red fruit. On the palate we get tart cherry, cranberry, raspberry, pomegranate and a hint of hibiscus. Smooth body with a crisp, clean finish.
2024 carbonic. (red wine), 80% pinot noir / 20% valdiguié, california
Our take on a California Passe-Tout-Grains, this blend of pinot noir and napa gamay (valdiguié) has a beautiful medium ruby color. The nose pops with whole cluster spice and bright red fruit. On the palate we get tart cherry, cranberry, raspberry, pomegranate and a hint of hibiscus. Smooth body with a crisp, clean finish.
2024 carbonic. (red wine), 80% pinot noir / 20% valdiguié, california
Our take on a California Passe-Tout-Grains, this blend of pinot noir and napa gamay (valdiguié) has a beautiful medium ruby color. The nose pops with whole cluster spice and bright red fruit. On the palate we get tart cherry, cranberry, raspberry, pomegranate and a hint of hibiscus. Smooth body with a crisp, clean finish.
In the cellar:
Multiple carbonic small lot carbonic ferments. All fruit gets hand sorted, whole cluster grapes go from sorting table to tank, layered with dry ice and lots of love. Tank gets securely wrapped and buttoned up to trap in CO2, and tanks are set out in the sun to heat. After 10 days of carbonic fermentation and a lot of positive vibes, the tank is unwrapped and fruit gets foot trod and mixed with a pump over. Once primary is complete, the fruit goes to press and wine is barreled down to neutral 228 L french oak barrel.
In the vineyard:
Fruit from two vineyards are blended together to create this wine. The Pinot Noir comes from Barra Vineyard, an organically farmed property in Redwood Valley, Mendocino County. The old vine Martini clone Pinot Noir has beautifully small clusters. The Valdiguié comes from Green Valley Vineyard, in Solano County. These old vines were planted in 1984, organically farmed, with giant clusters, this site has well-draining soil and calm bay breezes off the San Pablo.
chemistry & production notes:
abv: 12.9%
pH: 3.40
r/s: 0.63 g/L
TA: 5.75 g/L
cases produced: 300