Las Jaras Wines 2018 "Sweet Berry Wine", Mendocino Co

Las Jaras Wines 2018 "Sweet Berry Wine", Mendocino Co

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Las Jaras Wines 2018 "Sweet Berry Wine", Mendocino Co

Farming: Blend of sustainable and organic

Winemaker: Joel Burt and Eric Wareheim

Varities: 54% Carignan, 28% Zinfandel, 12% Charbono, 3% Cabernet Sauvignon, 3% Valdiguie

Vineyards: The grapes for this blend are grown on old vines and sourced from vineyards in Mendocino and Sonoma Counties. Most of the Carignan, Zinfandel and Charbono grapes come from Gary Venturi’s vineyard in Calpella, where they are dry farmed using sustainable farming techniques and grown in Yokayo sandy loam soils. Nine percent of the Carignan comes from the organic Riccetti vineyard in Redwood Valley. We also source some fruit from Green Valley in Solano County: Valdiguie from Quail Run vineyard and a bit of Carignan from Parenti Vineyard, both organically grown. The Cabernet grapes are sustainably farmed on Sonoma Mountain at Berger’s Oak Shade Ranch in Goulding on volcanic gravelly loam soils.

Vinification: Hand-picked. Each variety goes through separate, slightly different winemaking process in order to bring out the desired expression of the fruit.  Carignan, Zinfandel, and Cabernet were hand-sorted at the crusher. There was no sulfur added, no cold soaks and only native fermentation in open-top fermenters. Punch downs happened frequently in the beginning and decreased over time. Some of the Carignan lots were 20% and others were 50% whole cluster, while other lots were destemmed entirely. 

Aged in neutral French oak – a combination of 600L demi muids, 500L Puncheons and 228L Burgundy barrels. The Cabernet and Zinfandel were each 100% destemmed, drained and pressed at dryness. The Cabernet was aged in a combination of new and used French 225L Bordeaux barrels. The Zinfandel was aged in neutral French oak 600L demi muids. Carbonic Maceration was used for the Charbono. Whole clusters were placed in open-tanks with dry ice. The temperature was set at 65°F and 20 gallons of fermenting rosé was added to generate CO2. The tank was sealed and untouched for 10 days.  Unfined/unfiltered.

Production: 3860 cases | ABV: 12.4% | TA: 5.96 g/L | pH: 3.54 | VA: 0.71 g/L | DCO2: 650ppm

Total SO2: 45ppm | RS: 0.47 g/L | Turbidity at bottling: 18 NTU

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