Las Jaras Wines 2021 'Glou Glou' Red, Mendocino County

Las Jaras Wines 2021 'Glou Glou' Red, Mendocino County

Item Number: 17003

UPC: None

Country: USA
Region: California
Sub Region: Mendocino
Appellation/AVA: Mendocino County
Estate Grown Wine: No
Vintage: 2021
Grape(s): 50% Zinfandel / 19% Carignan / 15% Petite Sirah / 6% Mourvèdre / 6% Chardonnay / 4% Cabernet Sauvignon
Type: Wine - Red
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 13.45
Total Acidity: 5.99 g/L
pH: 3.79
Viticulture: Practicing Organic

Tasting Notes: The 2021 vintage of this light red is quite a bit more serious than last year’s. The vintage produced very intense fruit, but the winemaking strategy was to use methods to minimize extraction to create a fresh and delicious wine. This Glou Glou is certainly a food wine, in fact, it begs for food. It has enough acid to stand up to your favorite tomato sauce, as well as intense berry notes that perfectly complement the char of a burger or perfectly cooked pizza crust. Serve this slightly chilled, and you will be the hero of your next backyard barbecue this is the most refreshing red wine ever, and the perfect antidote to long summer days and the heat of the grill. On the nose it is a sea of hibiscus and raspberry with undertones of roasted coffee and wet rock. On the palate is intense and fleshy with flavors of black plum and pomegranate and a long textural finish.

Winemaking Notes: Many different vinification methods were used to make this light style red wine including carbonic maceration, traditional skin maceration, and reverse saignée. The goal was to make a layered and cohesive blend. Most of the lots were fermented with carbonic maceration, a gentle process that helps to keep early-harvest wines from becoming too tannic. The wine fermented natively in tank after 10ppm SO2 was added. After 7-15 days, depending on the lot, the juice was pressed off its skins. Reverse saignée is when red grapes are whole cluster pressed, and then the juice is added to a red wine fermentor. This is a way to increase the juice to skin ratio to make a lighter red wine. Then, to keep the wine bright and fresh, half of the lots were aged in barrels and half were aged in stainless steel tank. This wine received a small amount of sulfites, and it was filtered prior to bottling.