Venturi Carignan 2019
Carignan was harvested by hand, kept whole-cluster, and fermented in an open-top stainless steel tank. A few bins of grapes were foot tread to encourage the onset of fermentation, while the remaining majority of the whole-clusters were loaded on top. During early stages of fermentation, gentle body punch-downs and short pump-overs were used in order to limit extraction. After 11 days, the fermenting juice was racked and returned back to the tank (délestage) and a seal was placed on the tank to begin an extended maceration. After an additional 19 days, the tank was drained and pressed, and the wine was racked to neutral oak barrels to age. The wine was kept in barrel for 9 months before racking and final blending.
Venturi Vineyard is in Mendocino County planted in 1948; dry farmed; organic.
Bright aromas of dried earth, California chaparral, and raspberry jam smeared on a stone and left to dry in the sun. The Carignan maintains Venturi Vineyard’s distinct dusty tannin structure, but in a featherweight and savory way. We liken this to a California version of a cru Beaujolais: easy drinking and food-friendly, with great acidity, yet it rewards those who give it more bottle age (we just opened a 2014 and it’s tasting excellent)!
The 70 year-old Carignan block we work with is on a particularly stoney parcel as it lies on former Russian riverbed. These parcel characteristics, along with a long, cool fermentation result in a Carignan much lighter bodied than most. This wine is particularly reflexive of the vineyard site with its dusty tannins, and aromas of California chaparral and river stones.
Production: 103 cases
12% alcohol. Unfined. Unfiltered. At bottling (June 2020): free SO2 5 mg/L, total SO2 32 mg/L.
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