This old vine Carignane comes primarily from our 70 year old Vincenzo Vineyard which is located in the white clay-loam bench land soils near the Calpella Township in Mendocino County. This unique soil and the excellent exposure of this vineyard have combined to produce grapes that are intensely ripe and flavorful. 24 months of ageing in French and American oak barrels have softened the wine and added complexity to the intense aromas and full flavors of ripe plum dark fruits and earth. The rich, full body, round tannins, and long finish pares well with wild game, lamb, and sharp well-aged cheeses.
Background
Carignane is an old-world variety originally from Spain that worked its
way into southern France, where it has become one of the most important
varietals grown in the Languedoc-Roussillon region, alongside Syrah,
Grenache and Mourvedre. Mendocino County is the largest producer of
Carignane in the premium wine growing regions of California, with the
majority of the vineyards being old-vine.
Vineyards
This old vine Carignane comes primarily from our 70 year-old Vincenzo
Vineyard which is located in the white clay-loam benchland soils near the
Calpella Township in Mendocino County. This unique soil and the
excellent exposure of this vineyard have combined to produce grapes that
are intensely ripe and flavorful.
Winemaking
The grapes were hand harvested from September 15th – October 19th and
crushed into an open top fermenter and allowed to cold soak for 3 days
before the start of fermentation. Aged for 24 months in French and
American oak barrels, with 15% new French Burgundy, has softened the
wine and added complexity to the intense aromas and full flavors of ripe
plum, dark fruits and earth.
Winemaker Comments
24 months of ageing in French and American oak barrels have soften the
wine and added complexity to the intense aromas and full flavors of ripe
plum, dark fruits and earth.
Winemaking Data
Harvest
Date: September 15th - October 19th
Fermentation & Aging
Fermentation: 3 days of cold soak,
pumped over and punched down
twice a day for 10-14 days in
stainless open top fermentors
Aging: 36 months in French and
American Burgundy barrels (20%
new French)
Wine
Blend: 100% Carignane
Alcohol: 14.3%
Total Acidity: 6.8 g/L
pH: 3.32
Residual Sugar: 0.6 g/L
Food Pairing:
Serve it with venison stew, lamb shanks or
with sharp, well-aged cheeses.