Las Jaras Wines 2019 'Chloe' Old Vine Carignan, Mendocino County

Las Jaras Wines 2019 'Chloe' Old Vine Carignan, Mendocino County

Item Number: 16385

UPC: None

Country: USA
Region: California
Sub Region: Mendocino
Appellation/AVA: Mendocino County
Estate Grown Wine: No
Vineyard Designation: Testa Vineyard
Vintage: 2019
Grape(s): 100% Carignan
Type: Wine - Red
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 13.91
Viticulture: Practicing Organic
Soil Type: Yokayo series sandy loam
Case Production: 372

Tasting Notes: The Las Jaras 2019 Mendocino County Carignan opens up with a nose of black plum, blueberry, and violets. The palate is incredibly concentrated and fleshy with flavors of elderberry, raspberry bramble, and pomegranate. Finishes with mineral notes, and soft, melted tannin. This Carignan is very intense and concentrated due to the drought year on these dry farmed vines. With this vintage we gave the wine an extra four months of barrel age to help it round out. That extra aging before release makes it a beautiful pairing for all sorts of food: Mediterranean fare, burgers, pizza, and more.

Vineyard Notes: This is a single-vineyard wine; the grapes come from the Lee Testa Vineyard in the Calpella area of Mendocino County, near Ukiah. The vineyard is farmed by Gary Venturi, who owns the vineyard next door. These old vines were planted in the mid-1960s. Due to Gary’s fastidious suckering and canopy management, this is an incredibly clean vineyard, and gets only one or two sulfur dustings per season.

Winemaking Notes: The vineyard was picked at 23 brix. The grapes were manually harvested and sorted and destemmed at the winery. No sulfur was added. The grapes were lightly punched down once a day to basically just wet the cap until the native fermentation kicked off (and then two punch downs were done per day). This variety can be really tannic, so the gentler the better. After the mid-point of fermentation, Las Jaras backed off to one or no punch downs. The pressed juice and free-run juice were aged separately in 228-liter Burgundian barrels (0% new) and 600-liter demi-muids (small % new). The wines were aged in a cool room where they underwent native malolactic fermentation. The barrels were racked about a month before bottling and then back to clean barrels. The wines were racked the second time a few days before bottling, and the wine was limpid (no need for filtering!). This wine was bottled without fining or filtration. Total sulfites equal 36ppm.