Las Jaras Wines 2020 Rosato, Mendocino County
Item Number: 18098
UPC: None
Country: USA
Region: California
Sub Region: Mendocino
Appellation/AVA: Mendocino County
Estate Grown Wine: No
Vintage: 2020
Grape(s): 28% Sangiovese / 24% Dolcetto / 19% Barbera / 18% Montepulciano / 11% Negro Amaro
Type: Wine - Rose
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 12.77
Total Acidity: 5.92 g/L
pH: 3.39
Viticulture: Practicing Organic
Case Production: 1,100
Tasting Notes: The 2020 Rosato has a delicate nose and subtle notes of wet stones, star anise, tangerine, and yellow nectarine. The palate shows red plum, yellow nectarine, quince, and silky round tones, and has a long finish that gives a slight pucker and leaves you thirsty for another sip. This wine is going to be lovely all the way through winter, and if you can resist the temptation to drink it all, it will be lovely when aged for longer than a year. As they say in Italy: Buon vino fa buon sangue! (Good wine, good health!)
Vineyard Notes: Larry Venturi’s vineyard (dry farmed certified organic) is in Calpella, north of Ukiah, and these vines are just to the east of HWY 101. Fox Hill vineyard (organic) is on the east side of the Ukiah Valley on the hills above River Road. Testa’s Barbera comes from their certified organic vineyard on Road N in Redwood Valley.
Winemaking Notes: Being able to pick these varieties at the perfect moment of ripeness is of utmost importance to make a wine that is smooth and sophisticated without being heavy. Each of the vineyard blocks was harvested and vinified separately. To start the process, the grapes tumbled in the press ten times before pressing. After settling overnight at ambient temperature, each lot was racked with light lees to a stainless steel tank. Each lot was kept in the tank until native fermentation started. A small 10ppm dose of sulfites was added, and the tanks were racked to their fermentation and aging vessels, which were a mixture of concrete eggs, large format barrels (500-600L) and 1,200L amphora. The wines were topped up at the end of fermentation and aged until winter. The wines underwent native malolactic fermentation. In December, most lots were blended by racking dirty (with all lees) to tank then back to their vessels. In March, they were clean-racked to tank. One more tank-to-tank racking was done before bottling without fining or filtration.