2016 Carignane, Arnold's Block, Mendocino County

2016-Les-Lunes-Wine-Carignane-Web.jpg
2016-Les-Lunes-Wine-Carignane-Web.jpg

2016 Carignane, Arnold's Block, Mendocino County

30.00

Amazingly well suited to California's moderate Mediterranean climate, historic plantings of Carignane remain throughout the state and are beginning to receive recognition for producing age worthy wines of beauty, elegance and character. Hailing from the historic Arnold’s Block in Mendocino County, our Carignane was made to capture the delicate intricacies and complexity that only come from working with an old vine vineyard. This wine is true to the variety and not made with a heavy hand. It is light as a feather, but with ample structure and a beautiful lingering acidity.

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Variety: Carignane (100%)

Production: 246 cases

Vineyard: Arnold’s Block, Mendocino County AVA

Soils:

Arnold’s Block is located just east of Ukiah, in the McDowell 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:

John and Susan Poor are 3rd generation farmers tending to vines planted on their family's historic site in McDowell Valley in Mendocino County. Planted in 1948, this 67-year-old vineyard is head trained and has been dry farmed since inception. The Arnold’s Block vineyard now resides on tribal land belonging to the Hopland Band of the Pomo Nation. Farming is non-certified organic.

Vinification:

100% whole clusters were foot stomped in the 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 oC) maceration. One delestage was performed approximately two thirds of the way through fermentation to round out the mid-palate. The wine was pressed after 28 days of maceration. The wine was raised in a mixture of one completely neutral, breathable, 300 gallon (1130L) vessel (high-density polyethylene—same material as your milk cartons just thicker) and 3 neutral 60 gallon (225L) French oak barrels for 20 months. 20 ppm sulfur was added following the completion of a native malolactic fermentation, and 10 ppm sulfur was added prior to bottling.