Las Jaras Wines 2019 'Sweet Berry Wine' Red Blend, Mendocino County

Las Jaras Wines 2019 'Sweet Berry Wine' Red Blend, Mendocino County

Item Number: 15197

UPC: None

Country: USA
Region: California
Sub Region: Mendocino
Appellation/AVA: Mendocino County
Estate Grown Wine: No
Vintage: 2019
Grape(s): 52% Carignan / 25% Zinfandel / 12% Charbono / 11% Petite Sirah
Type: Wine - Red
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 13.15
Total Acidity: 5.66 g/L
pH: 3.62
Viticulture: Practicing Organic
Case Production: 3,370

Vintage Notes: 2019 saw a wet spring followed by a warm, dry growing season with few extreme heat events. This resulted in a refined wine that is powerful but quite suave; it is tasting great upon release! The wine has rich aromas of dark cherry, plum and blackberry as well as hints of cocoa nibs, allspice, and damp earth. Take a sip and you’ll find blue fruit, deep cherry, caraway, and saline earth with supple tannins and a long, savory finish.

Vineyard Notes: The grapes for this blend are grown on dry-farmed old vines and sourced from vineyards in the center of Mendocino County. All of the vineyards farm without the use of systemic chemicals and are either organic or are transitioning to organic farming. Most of the Carignan, Zinfandel, and all of the Charbono grapes come from Gary Venturi’s vineyard in Calpella, where they are farmed in Yokayo sandy loam soils. A bit of the Carignan also comes from the certified organic Ricetti Vineyard. 12% of the Carignan comes from the certified organic Testa Vineyard, and five percent of the Zinfandel comes from certified organic Hillside Vineyards in Talmage.

Winemaking Notes: All of the fruit was manually harvested and each block selected and fermented separately. A slightly different process was employed for each fermentor in order to bring out more complexity in the blend. There were no additions to the fruit when it was received. All lots were fermented via native yeast in open-top fermenters without cold soaks. Some Carignan lots were 20% whole cluster while others were 50%, but most were destemmed entirely. Punch downs gradually decreased overtime. The Carignan aged in neutral 228-liter Burgundy barrels or a combination of new and used French 600-liter demi-muids and 500-liter puncheons. Zinfandel was 100% destemmed, drained, pressed at dryness and aged in neutral French oak 600-liter demi-muids. Carbonic maceration was used for the Charbono; whole clusters were placed in open tanks with dry ice. Set at 65°F, the tank was sealed for 7 days. On pressing day, whole clusters were added to a horizontal bladder press and gently crushed to avoid picking up too much structure from the skins. The juice was then fermented in a stainless steel tank with 10ppm SO2 added and transferred at dryness to age in neutral French 228-liter Burgundy barrels. It was racked with light lees and blended into 3 blocks that following spring. That gave the more structured lots a chance to marry with the leaner to achieve cohesion in the blend. All the lots were racked and blended into the single blend one month before bottling, and one week before bottling the wine was racked clean to a new tank. It was bottled without fining or filtration. Total SO2 was 44ppm.