Dry, sparkling red wine made using only wild yeasts, unfiltered, and with minimal intervention. Black cherries, cinnamon, plum, and white pepper. Blend of high-altitude, self-rooted Syrah and Zinfandel from San Diego County.
San Diego County, Warner Springs
Orrin Vineyard, 3300 feet, Alluvial decomposed granite
49% Syrah, 51% Zinfandel; self-rooted
Syrah on August 23, 2018; Zinfandel on September 5, 2018
Wild Yeast and Malolactic
Black cherries, cinnamon, plum, and white pepper. Dry. Tingly bubbles. Recommend serving at 38 °F.
Clusters de-stemmed into small open-top bins. Whole berry, wild yeast and malolactic fermentation. Twice daily punch downs. Pressed after five days – combination of free-run and press fractions used. Wines combined at press, and fermentation finished in Charmat tank without addition of sugar or yeast – all carbonation comes from the natural, primary fermentation. No acidulation or other “corrections”. Cold settled, and bottled unfiltered off gross lees on 3/20/2019.
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