Les Lunes Wine 2019 Zinfandel, Venturi Vineyard, Mendocino County

Les Lunes Wine 2019 Zinfandel, Venturi Vineyard, Mendocino County

Item Number: 16809

UPC: None

Country: USA
Region: California
Sub Region: Mendocino
Appellation/AVA: Mendocino County
Estate Grown Wine: No
Vineyard Designation: Venturi Vineyard
Vintage: 2019
Grape(s): 100% Zinfandel
Type: Wine - Red
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 12.5
Viticulture: Practicing Organic
Soil Type: Pinole gravelly loam
Case Production: 120

Tasting Notes: 2019 was another great year in Northern California. Great acidity and freshness defines this wine's mouthfeel and delicate, brambly red fruit carry the nose. Just beginning to show off secondary flavors and aromas, this wine gives a glimpse into what aged California natural wines are capable of achieving. Les Lunes’ Zinfandel bucks the stereotype of the rich, jammy, and over-the-top style so often found in CA.

Terroir Notes: Hailing from the Venturi Vineyard just north of Ukiah in Mendocino County, this Zinfandel captures the rich history and tradition of California viticulture with complexity, elegance and depth that only come with old vine vineyards. Planted in 1948, this 74-year-old vineyard is head trained and has been dry farmed since inception. The vines grow on predominantly Pinole gravelly loam soils. Containing a mixture of sandstone, shale and quartz, these deep, well-drained soils were formed from alluvial flows, depositing fist-sized stones along the way. Highly deficient in organic matter, the moderately acidic soil pH allows for optimal nutrient uptake to allow the vines to thrive. Pinole soils are some of the most sought after soil types in Mendocino County.

Winemaking Notes: 100% whole clusters were foot stomped in fermenter upon fruit arrival. No sulfites were added prior to the 100% indigenous fermentation. Once a day, gentle punch-downs were performed throughout the moderately warm (22-25 C) maceration. One delestage was performed approximately two thirds of the way through fermentation to round out the midpalate. The wine was pressed after 30 days of maceration. The wine was raised in 5 neutral 60 gallon (225L) French oak barrels for 22 months. An addition of sulfites at 18ppm was added prior to bottling.