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Winemakers: Joel Burt and Eric Wareheim
Farming: Organic
Varieties: 75% Zinfandel, 23% Carignan, 2% Vermentino.
Terroir: The Gary Venturi vineyard is in Calpella, north of Ukiah and is head trained dry farmed old vines. Larry’s vineyard is on the other side of the highway and the Vermentino is a newer block.
Vinification: The Carignan for this wine was whole cluster pressed as soon as the fruit was received at the winery. This method of juice extraction gives us a savory and mineral laden wine with a fine texture. The Zinfandel was destemmed as soon as it got to the winery, after which, we added it to the press with its stems. This allowed us to get great red fruit character and avoid extracting too much bitterness. 10ppm sulfur added, and after 24 hours of settling the juice at cellar temperature we racked for native primary fermentation. Once these lots had fermented to dryness, we combined them into one tank for storage on their lees until bottling at cool temperatures where it went through native malo-lactic fermentation. In a blending trial we liked the effect adding a small amount of vermentino to the blend ala Provence where they call the variety Rolle. Close to the bottling date we added a small amount of sulfur.