Les Lunes Wine 2021 'Astral' Red Blend, California

Les Lunes Wine 2021 'Astral' Red Blend, California

Item Number: 16808

UPC: None

Country: USA
Region: California
Sub Region: California
Appellation/AVA: California
Estate Grown Wine: No
Vintage: 2021
Grape(s): 30% Pinot Noir / 30% Zinfandel / 24% Chardonnay / 10% Sangiovese / 6% Syrah
Type: Wine - Red
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 12.5
Viticulture: Practicing Organic
Case Production: 1,013

Farming: Les Lunes manages and performs all aspects of farming at the Kimberly, Bottage, Bruce, and Marcheschi Vineyards. Everything is 100% organic, neither synthetic herbicides nor insecticides are used and all sprays are timed in relation to the moon. As they transition to dry-farming, the vineyard is watered minimally two or three times a year depending on vintage conditions. Composting and cover crops are used to increase the organic material, life and vitality of the soils. The balance of the blend comes from the farmers they partner with who farm their old vine vineyards with focus, care, and 100% organic practices.

Tasting Notes: The 2021 Astral Blend is a slightly different interpretation of Les Lunes' estate vineyards in that the intention of the wine is to be light, fresh, and quaffable. This wine demonstrates a more playful side of their in-house farmed vineyards. Through shorter macerations and shorter aging, the wine showcases the incredible fruit potential created by their thoughtful organic farming. Light and ethereal, this red wine is meant to be served chilled and to refresh.

Vinification: The Pinot was destemmed and macerated for a short 5 days. The Zinfandel had multiple treatments, destemmed and pressed at dryness (2 weeks), direct press rose, and co-fermented with Sangiovese. A portion of the Chardonnay macerated for two weeks and the balance was pressed directly. The Syrah saw a short 5 day maceration. The components aged in a mixture of high-density polyethylene and neutral French oak barrels. All fermentations, both primary and malolactic, were completed with indigenous yeasts. The blend was made in January, at which point 18 ppm SO2 was added before bottling in early February.