2016 Zinfandel, Venturi Vineyard, Mendocino County

2016-Les-Lunes-Zinfandel-Web.jpg
2016-Les-Lunes-Zinfandel-Web.jpg

2016 Zinfandel, Venturi Vineyard, Mendocino County

30.00

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 California 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.

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Variety: Zinfandel (100%)

Production: 251 cases

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 67 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 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 30 days of maceration. The wine was raised in a mixture of one completely neutral, breathable, 300 gallon (1130L) vessel (high-density polyethylene) and 5 neutral 60 gallon (225L) French oak barrels for 22 months. 25 ppm sulfur was added following the completion of a native malolactic fermentation, no sulfur was added prior to bottling. Alcohol: 13.0%