2015 Zinfandel, Venturi Vineyard, Mendocino County

2015-Les-Lunes-Zinfandel-01-WEB.jpg
2015-Les-Lunes-Zinfandel-01-WEB.jpg

2015 Zinfandel, Venturi Vineyard, Mendocino County

28.00

This Zinfandel hails from 70 year old dry-farmed and organic vines planted by Larry Venturi's grandfather. Juicy, brambly, and spicy, this wine trades the typical 'Zin' trappings for brightness and freshness.

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Overview: A true bastion of California wine, Zinfandel was widely planted by Italian-Americans throughout California. Hailing from the Venturi Vineyard just north of Ukiah in Mendocino County, this Zinfandel captures the rich history and tradition of Californian viticulture with complexity, elegance and depth that only come with old-vine vineyards. This wine captures the brambly and brash spirit of Zinfandel while maintaining excellent elegance, balance and freshness.

Variety: Zinfandel (100%)

Vineyard: Venturi Vineyard, Mendocino County AVA

Soils: Venturi Vineyard is located just north of Ukiah, in the Calpella Valley, on predominantly Pinole gravelly loam soils. Containing a mixture of sandstone, shale and quartz, these deep, well-drained soils were formed from alluvial flows, depositing fist-sized stones along the way. Highly deficient in organic matter, the moderately acidic soil pH allows for optimal nutrient uptake to allow the vines to thrive. Pinole soils are some of the most sought after soil types in Mendocino County.

Farming: Our mentor Larry Venturi is a 3rd generation farmer tending to vines planted on his family's historic site in Calpella, (Ukiah), in Mendocino County. Planted in 1948, this 70 year old vineyard is head trained and has been dry farmed since inception. Farming is certified organic.

Vinification: 100% whole clusters were foot stomped in fermenter upon fruit arrival. No sulfur was added prior to the 100% indigenous fermentation. Once a day gentle punch-downs were performed throughout the moderately warm (22-25 C) maceration. One delestage was performed approximately two thirds of the way through fermentation to round out the mid-palate. The wine was pressed after 30 days of maceration. The wine was raised in a mixture of one completely neutral, breathable, 300 gallon (1130L) vessel and 5 neutral 60 gallon (225L) French oak barrels for 19 months. 25 ppm sulfur was added following the completion of a native malolactic fermentation, and 10 ppm sulfur was added prior to bottling.