Las Jaras

Las Jaras is a joint project between Eric Wareheim (of Master of None and the Tim and Eric Awesome ShowGreat Job! fame) and his friend Joel Burt, who has been making wine in Napa and Sonoma since the early 2000’s. The project started as a result of Eric and Joel’s shared passion for authentic wines. In their own words:

“At Las Jaras, our goal is to make delicious wine that has tons of energy and balance. We want them to be vibrant, delicate, and supple all at the same time while also being food friendly and easy for anyone to enjoy. Our wines are designed to reflect the unique terroir of the vineyards using minimal intervention so you can taste their natural, rhythmic expression. If you are not used to drinking wines made this way, the experience can be a revelation.

Our lighter wines can elevate your daily experiences. Bring the elegant bubbles of our Sparkling Wine to your best friends engagement party. Nestle the Rosé into your backpack for a trip to the park to watch an epic sunset. Pair the chilled Glou Glou with a margherita pizza to make takeout tastier. 

Our medium bodied reds pair with deep savory meals and create thought provoking moments. A holiday dinner includes a conversation about Carignan. The Cabernet Sauvignon is brought to your favorite restaurant to share a taste with your server. “Does this remind you of 70’s Napa?” And our Sweet Berry Wine demands explanation, inspires stories, and creates joy. For your Wine!”

Enjoy a quick introduction story on Eric, Joel and their wines




Sparkling Carignan — Back to the top

“This is the second vintage of our sparkling wine made using this method. We wanted to explore making a full pressure wine with sufficiently ripe grapes that would not require long aging, multi-vintage blending, or dosage. We are unsure what to call this method of winemaking. It is kind of like a cross between the traditional method (picked early, dual fermentation, high pressure, often sweetened) and a pétillant naturel (picked ripe, single fermentation, low pressure, sometimes finishes sweet.) You can think of our method as a high pressure, naturally balanced wine without sugar added.”

Vineyard: 100% old vine Carignan from McNabb Ranch Vineyard situated between Hopland and Ukiah in Mendocino County. These grapes are the same ones used to make the base wine for our 2017 still Rosé. We split the sparkling portion off at mid-ferment.

Winemaking: The hand-picked grapes were whole cluster pressed to a tall skinny stainless steel tank. After racking the clear juice at 150 NTU, we kept the juice cold in tank and circulated it on the lees weekly for six weeks using the “stabulation” technique. When the wine started to tick, we set the cooling on the tank to 68°F and let the wine ferment naturally. When the wine reached about 3 brix we chilled the tank to arrest fermentation. We let the tank sit cold for several weeks to clarify and cold stabilize. When it was time to bottle, we racked the wine, added a small amount of organic yeast extract (food for the yeast) and a yeast culture that was built up from an isolate on a slant. The wine was stored sur latte (on its side) for six months and sur pointe (upside down) for two months before it was disgorged. We simply topped the bottles and did not add any sugar or sulfur.


Rosé — Back to the top

Joel and Eric on this wine: “General thoughts on Rosé… Rosé should be fresh and vibrant, delicious and gulpable. You can’t just simply pick grapes earlier for rosé, because the wine will be out of balance. The grapes need to achieve appropriate ripeness for a great rosé. We handpick the grapes early in the morning and get them to the winery as early as possible.”

Grapes: 69% Zinfandel, 28% Carignan, 3% Petite Sirah

Vineyards: All of the vineyards we source for this wine are head-trained old vines that are dry-farmed.

83%  Gary Venturi Vineyard: Carignan, Zinfandel, and Petite Sirah, organic; 
15%  Hillside Vineyards: Zinfandel, certified organic;
2% Ricetti Vineyards: old vine Carignan, certified organic

Production: 1500 Cases

Winemaking: The Carignan for this wine was whole-cluster-pressed as soon as the fruit was received at the winery. This method of juice extraction gives a savory and mineral-laden wine with a fine texture. The Zinfandel was destemmed as soon as it got to the winery, after which, it was added to the press as whole bunches, in order to get great red fruit character and avoid extracting too much bitterness.  10ppm sulfur added and after 24 hours of settling the wines, the wine was racked for native primary fermentation. Once these lots had fermented to dryness, they were combined into one tank for storage on their lees until bottling at cool temperatures to discourage malo-lactic fermentation, but it went through anyway. Close to the bottling date, the wine was lightly filtered and a small amount of sulfur was added (total SO2 24ppm).

Personality: Yes, this is a pink party wine—but it’s a classy pink party wine. Big red fruit and hibiscus, packed with acid and minerality and a bone-dry finish. This is a rosé you want to bring home to meet your parents. It deserves to be drunk alongside imported tinned fish, artisanal baguettes, and plenty of salted butter. If this rosé could talk, it would have a lilting French accent and quote Godard. 

Chloe Carignan — Back to the top

“General thoughts on Carignan: Carignan is such an intriguing variety for us. At its best it is juicy, brambly and spicy. At its worst it is tannic, sour, and tastes like cabbage. It can also be quite difficult to grow. They are generally vigorous old vines that stand 7-8 feet tall. The vine is extremely prone to powdery mildew infection, so it needs meticulous canopy management to avoid disaster. Site selection is important for this variety to perform. It needs to be on benchland, with properly draining sandy loam soils and a hot climate. The light soils help regulate the vine’s vigor and the heat helps respire acid, which can be absolutely searing on this variety.

Vineyards: 100% Carignan sourced from Gary Venturi’s vineyard in the Calpella area of Mendocino County near Ukiah on the benchlands to the west of the valley. Gary and his dog, Kelsey, tend the vines. They were planted in the mid-1960’s. The vineyard is dry farmed and sustainable. The soils are Yokayo series sandy loam. When dry it is like walking on the moon. The vineyard is super clean due to Gary’s fastidious suckering and canopy management. I think it’s also due to being on the right soil for Carignan. It only needs 1-2 sulfur dustings per season.

Winemaking: We hand-picked the vineyard at 23 brix. Gary has a few vines of Golden Chasellas growing on the property so we asked to have them added to the pick. When the grapes arrived at the winery, we tipped half of the bins into the open top fermentor as whole clusters and we destemmed the rest. We added no SO2 and kept the tank jacket set a 72ºF. We were very gentle when handling this variety because it can be really tannic especially with such concentrated fruit. We used only light punchdowns, just wetting the cap. We did one punchdown per day until the native fermentation kicked off and then increased the punchdowns to two per day. After the mid-point of fermentation, we backed off to one or no punchdowns. Once the tank was dry, we drained it overnight and pressed the skins and intact clusters in the morning using a tank press. We aged the free drain and the press separately in 228 liter Burgundian barrels; none of them were new. We aged the wine in a cool room where they underwent native malo-lactic fermentation. We racked the barrels about a month before bottling and then back to clean barrels. We racked again a few days before bottling and the wine was limpid. This is our method of creating wines that are clean without being filtered. We bottled unfiltered and unfined.


Glou Glou Red — Back to the top

glouglou bottle“Pizza, burgers, wine: the Las Jaras holy trinity presents Glou Glou, the perfect wine for circle foods. Most of the grapes underwent carbonic maceration, the classic fermentation method of the Beaujolais, which means that fermentation happened inside of berries themselves, causing them to explode in happy, boozy ecstasy. That’s how you’ll feel when you drink this wine—it dances in your mouth.”

Grapes: the 2020 blend is 50% Carignan, 35% Zinfandel, 9% Petite Sirah, 6% Pinot Noir

Vineyards: Mostly dry-farmed old vines in the center of Mendocino County, all organic or are transitioning. 81% of the grapes come from Gary Venturi’s vineyard in Calpella, where they are farmed in Yokayo sandy
loam soils – a bit of an estate vineyard for Las Jaras, as they dictate the farming and get all grapes produced there. Larry Venturi (10% of the fruit) and Testa (3%) vineyards are neighbors, and the 6% of Pinot comes from Mendocino Ridge to add a nice lift to the

Production: 2400 Cases

Winemaking: Most of the 36 lots were fermented with carbonic maceration, a gentle process that helps to keep early-harvest wines from becoming too tannic. After 7-15 days, depending on the lot, the juice was pressed in tanks, received 10ppm sulfur and continued fermentation with native yeasts. Half of the lots were aged in barrels and half in stainless steel tank. Light filtration and sulfur addition prior to bottling.

Personality: So much finesse and fruit deliciousness that you’ll suddenly realize that you’ve finished the whole bottle. Glou Glou has enough acid to stand up to your favorite tomato sauce, as well as intense berry notes that perfectly complement the char of a burger or perfectly cooked pizza crust. Serve this slightly chilled, and you will be the hero of your next backyard barbecue.

Carbonic Pinot Noir — Back to the top

La Belle Promenade, Chehelem Mountain, Willamette Valley, Oregon

In early 2018, we scoured the Sonoma and Mendocino Coasts to find a cool organic pinot noir vineyard to make a beautiful wine with a Burgundian expression. Having not come up with anything too exciting in California, we called up our buddy Grant Coulter, who farms and makes beautiful wines in the Willamette Valley of Oregon. He had two vineyard sites for us to choose from, one in Chehelem Mountains AVA and one in Ribbon Ridge AVA. We chose the La Belle Promenade vineyard from Chehelem Mountains, mainly because the resulting wine would have a lower pH. This site is incredible; it is a south west facing slope planted to pinot noir, pinot meunier, chardonnay, and mondeuse noir. The vineyard is farmed organically without irrigation.

This Pinot Noir opens up with a nose of cocoa, raspberry, dark cherry and nutmeg with earthy hints of tar. The palate is dark rich and layered with licorice, bitter cherry, plum and earth. The palate is both dense and elegant with a finish that lasts into eternity. This wine is tasting incredible in the near term, but your patience will really be rewarded if you are able to hold this wine in a cool spot for a couple of years.

Vineyard: The grapes for this wine come from La Belle Promenade Vineyard, which is on a south-west facing slope on Chehelem Mountain. This is a new vineyard and it is organically farmed with high precision and high density. The vineyard is dryfarmed and sits at 820 feet above sea level. The soils are the volcanic Jory and Nekia series. This wine is made from two blocks: 1/3 of it clone 115 and the other 2/3 from the Orchestra Block, which is planted to a random mix of clones.

Winemaking: To prepare the grapes for their 600-plus-mile journey from Oregon to our winery in Sebastopol, California, we had to get our vented, quarter-ton macrobins up to the vineyard. Once the grapes were harvested, they began their journey back to Sonoma County on a semi-truck with a refer unit set to 40F. We were amazed by how clean the fruit was once it arrived. There was no rot, and not a single leaf or desiccated berry in the bins.

The grapes from the Orchestra Bock were destemmed and dumped into the tank. The grapes from the clone 115 block were destemmed with 20% of the bins to remain as whole clusters.  The wines fermented naturally at cool temperatures with very gentle cap movements. Total tank wine was 14 days and we drained at dryness, After we drained the tanks, we transferred the free-run wines to new and used large format barrels. The press wines were aged separately and added to our Glou Glou wine. The wine continued to age on its lees until one month before bottling, when it was racked clean and returned to barrel. Before bottling, we again racked the wine clean and we were able to bottle without fining or filtration.

Production: 200 cases

ABV: 13.47%

TA: 5.4 g/L

pH: 3.75

VA: 0.73 g/L

DCO2: 890ppm

Total SO2: 44ppm

RS: 0.71 g/L

Turbidity at bottling: 37 NTU


Chenin Blanc — Back to the top

Norgard Vineyard on the Talmage Bench

This wine is named after Joel’s wild 5-year-old daughter Cézanne. This is definitely a wine with a personality. It is vexing in its depth of minerality and gives you so much pleasure as you hang onto the savory note that shakes you to your core through the finish. We are so excited that the savory white wines that Eric and Joel have lusted over for years can now be part of the Las Jaras portfolio.

This chenin blanc opens up with a nose of Comice pear and wet stones. The palate builds through the attack to show layer upon layer of dried white peach, apricot, white cherry, along with toasted almond and clove. The wine has a very long, gorgeous finish filled with mineral, saline and acid touches that make you salivate for more. It is a very balanced wine where the things that stick out the most are textural sensations: roundness, mineral, and acid; and the aromas and flavors are like a treasure hunt.

Vineyard: The grapes for this wine come from the Norgard Vineyard, which was planted in 1980 and is set up with a quadrilateral cordon system that was popular in those days. The vineyard is conventionally farmed. The berries on the cluster are very small, which gives us intense flavors.

Winemaking: It seems that the most critical things to make a chenin blanc in the style that we are after is to avoid oxidation and oxidised aromas, have it complete fermentation, and have plenty of acid. Everybody says they pick the grapes at the perfect time, but to us that means picking as soon as they fruit has a hint of ripe flavor, which in this case was about 18.5 brix.  We also wanted to to keep the wine reduced enough so it does not create the “forward” aromas of wet wool or linalool. So we whole cluster pressed the grapes as soon as they got into the winery and put the wine directly into two concrete eggs and a new demi-muid for fermentation. The new wood helps add a roundness to the wine to support the mineral frame. We refrained from adding anything except a small amount of sulfur in the months near the bottling date. We did not fine or filter this wine.

This wine will continue to age very well for the next several years if kept at a consistent cool temperature. The cork we chose allows the wine to age without “breathing.”  This wine would be well served dishes like fish tacos, oysters, salads, and grilled foods. Dishes that have bright flavors and fresh textures are a perfect partner.

Production: 300 cases

ABV: 12.55%

TA: 5.57 g/L

pH: 3.40

VA: 0.45 g/L

DCO2: 1000ppm

Total SO2: 37 ppm

RS: 0.87 g/L 

Turbidity at bottling: 5 NTU

Super Bloom — Back to the top

Superbloom bottleJoel and Eric on this wine: “We call this a “California Table Wine,” but don’t be fooled by the humble name. Superbloom is a complex, utterly unique wine that expresses the specialness of Love Ranch vineyard in the Sierra Foothills through a co-ferment of red and white Rhône varieties. It is named after the wildflowers that erupt in the desert after a wetter-than-normal rainy season. They’re a sign that winter is over and warmer, happier days are ahead. Even when spring has not yet sprung in a lot of the country, you can sip on Superbloom and dream of warm California nights.”

Grapes: the 2020 blend is 16% Roussane, 14% Mourvèdre, 16% Grenache Noir, 10% Grenache Blanc, 27% Marsanne, 7% Picpoul Blanc, 10% Carignan 

Vineyard: The first six varieties from the above list come from Love Ranch vineyard in Madera County, near Coarsegold, a certified-organic vineyard situated near the southern gate of Yosemite on rolling hills at about 2,000 feet above sea level. The climate is very hot there; it can get up to 90oF by 10 a.m. The soils are free-draining granitic schist. This combination of factors means the grapes ripen quickly, and fruit from Love Ranch is often the first into the winery each year. Because the Mourvèdre and Grenache Noir had low yields, we decided to add Carignan from Aspesi Ranch, an old-vine vineyard near Fresno that is farmed organically by Oscar Ramos, who also farms Love Ranch.

Production: 1500 Cases

Winemaking: Carbonic co-ferment made in several tanks, each treated differently, to cold carbonic macerations 5-14 days long. After press, the juice from each lot fermented separately in stainless steel, with both the primary and malo-lactic fermentation happening spontaneously. Blended post-fermentation, no additions to this wine.

Personality: Is it dark pink? Or light red? Call it a nighttime rosé, if you’d like. You know that moment right after sunset, before the stars are out in full—what poets call the “violet hour”? That’s the moment to open this wine. The red grapes give this wine a spicy nose and plenty of texture, while the white grapes add beautiful watermelon and rhubarb notes, plus a clean, mineral finish.

Sweet Berry Red — Back to the top

We are so excited to share the 2018 Sweet Berry Wine with you! This was a long, cool vintage, which resulted in a nuanced, refined wine that will age wonderfully. It’s perfect for long, autumn evenings with friends—grab a warm blanket, start a fire, and watch as the flames illuminate the beautiful, deep ruby wine inside your glass. As the days grow shorter and colder, you’ll find even more occasions to pop open a bottle: holiday dinners, après-ski at the lodge, New Years Eve. This wine is loaded with spice and bright, berry fruit, making it wonderfully versatile with food. We hope it’s a wine you’ll keep coming back to for years to come – for your health!

Varieties: 54% Carignan, 28% Zinfandel , 12% Charbono, 3% Cabernet Sauvignon, 3% Valdiguie Old Vines, Mendocino County

Vineyards: The grapes for this blend are grown on old vines and sourced from vineyards in Mendocino and Sonoma Counties. Most of the Carignan, Zinfandel and Charbono grapes come from Gary Venturi’s vineyard in Calpella, where they are dry farmed using sustainable farming techniques and grown in Yokayo sandy loam soils. Nine percent of the Carignan comes from the organic Riccetti vineyard in Redwood Valley. We also source some fruit from Green Valley in Solano County: Valdiguie from Quail Run vineyard and a bit of Carignan from Parenti Vineyard, both organically grown. The Cabernet grapes are sustainably farmed on Sonoma Mountain at Berger’s Oak Shade Ranch in Goulding on volcanic gravelly loam soils.

Winemaking: All of our fruit for this blend was hand-picked and each one of the varieties goes through its own separate, slightly different winemaking process in order to bring out the desired expression of the fruit. We further break the Carignan and Zinfandel into several different fermentation methods. Our Carignan, Zinfandel, and Cabernet were hand-sorted at the crusher. There was no sulfur added, no cold soaks and only native fermentation in open-top fermenters. Punch downs happened frequently in the beginning and decreased over time. Some of the Carignan lots were 20% and others were 50% whole cluster, while other lots were destemmed entirely. We typically drained and pressed just before dryness and aged in neutral French oak – a combination of 600L demi muids, 500L Puncheons and 228L Burgundy barrels. The Cabernet and Zinfandel were each 100% destemmed, drained and pressed at dryness. The Cabernet was aged in a combination of new and used French 225L Bordeaux barrels. The Zinfandel was aged in neutral French oak 600L demi muids. Carbonic Maceration was used for the Charbono. Whole clusters were placed in open-tanks with dry ice. The temperature was set at 65°F and 20 gallons of fermenting rosé was added to generate CO2. The tank was sealed and untouched for 10 days. On pressing day, we dug out the tank and added the whole clusters to a horizontal bladder press and gently crushed the grapes to avoid picking up too much structure from the skins. The juice was then fermented in a stainless steel tank and transferred at dryness to age in neutral French 228L Burgundy barrels. We racked and blended the wine into 4 blocks in February following harvest. We did this to allow the more structured lots mate with the leaner lots. This really allowed us to achieve more cohesion in the blend. One month before bottling we racked and blended all of the lots then returned the wine to barrels until one week before bottling when the wine was racked clean to tank. We bottled without fining or filtration.

Production: 3860 cases

ABV: 12.4%

TA: 5.96 g/L

pH: 3.54

VA: 0.71 g/L

DCO2: 650ppm

Total SO2: 45ppm

RS: 0.47 g/L

Turbidity at bottling: 18 NTU

Rosato — Back to the top

We are obsessed with all things Italian: pasta, disco, cars, and wine. We jumped at the opportunity to work with two iconic organically grown Italian varieties, Sangiovese and Montepulciano. Both Sangiovese and Montepulciano are big grapes and we are all about restraint and nuance. This is why we decided to vinify them as a rosato (the Italian term for rosé). Our 2019 Rosato is one of the most special – and surprising wines we’ve made to date. It is a rich, softly textured wine that drinks more like fine white wine than your typical pale pink, feather-light rosé. This wine has a deep strawberry color and an appealing heft – perfect for that moment when you transition from the pool to the dinner table for a candlelit, al fresco meal. The 2019 Rosato has a delicate nose and subtle notes of wet stones, brioche, tangerine, and yellow nectarine. The palate shows red plum, yellow nectarine, quince, and silky round tones, and has a long finish that gives a slight pucker and leaves you thirsty for another sip. This wine is going to be lovely to drink anytime of year. As they say in our favorite country in the world: Buon vino fa buon sangue! Good wine makes good cheer!

Varieties: Sangiovese and Montepulciano Blend


Venturi Vineyards Sangiovese: 40% certified organic

Fox Hill Sangiovese: 30% organic

Fox Hill Montepulciano: 30% organic

Larry Venturi’s vineyard is in Calpella, north of Ukiah, and these vines are just to the east of HWY 101. Fox Hill vineyard is on the east side of the Ukiah Valley on the hills above River Road.

Winemaking: This is our first time working with Sangiovese and Montepulciano. Both varieties are quite particular. Sangiovese sets a very heavy crop that is variable. This is difficult for fine winemaking – the window for ripeness is narrow, and underripe fruit adds a hardness to the wine whereas overripe fruit contributes too much richness and weight. We were able to pick at the perfect moment of ripeness, and the resulting wine is suave without being heavy.

Each of the vineyard blocks were harvested and vinified separately. When we received the fruit, we treaded each of the bins and they were added to the press shortly thereafter. After settling overnight at ambient temperature, each lot was racked with light lees to a stainless steel tank. Each lot was kept in the tank until native fermentation started. A small 10ppm dose of sulfur was added and the tanks were racked to their fermentation and aging vessels, which were a mixture of concrete eggs and large format barrels (500-600L). The wines were topped up at the end of fermentation and aged until winter. The wines underwent native malolactic fermentation. In December, we racked all of the wines dirty to blend and then back to their vessels. In February, we clean racked and returned to all vessels. As is usually the case, the concrete egg still had lots of suspended lees, so in March we swapped the wines in the egg to oak and vice versa. By April when we racked and adjusted sulfur for bottling we ended up with an incredibly clear wine. There was no need for fining or filtration. The limpidity of this wine will allow it to age well.

Production: 456 Cases 750mL

Alc: 13.3%

TA: 6.47 g/L

pH: 3.19

VA: 0.54 g/L

RS: 0.9 g/L

Total SO2: 39 ppm

Dissolved CO2 at bottling: 1000 ppm

Turbidity at bottling: 5 NTU

Nouveau — Back to the top

Dry Farmed Old Vines | Mendocino County


A Nouveau is born! Nouveau is the name given to the first wine of the vintage. The style originated out of Beaujolais, just south of Burgundy where they make wines from Gamay Noir using the technique carbonic maceration. In carbonic maceration, open top tanks that have been inertized with carbon dioxide are filled with whole cluster grapes and then sealed for a number of days. The way the early natural winemaker Jules Chauvet employed the technique in the mid-20th century was to drain the juice that seeped out of the clusters from the tanks daily. He did this because that juice that would be in contact with the stems and skins thus extracting too much tannin and color; making a bigger wine than he intended.

This is essentially how we made this wine. The juice we drained down daily was fermented separately and then blended with carbonic lots of Charbono, Zinfandel, Carignan and Petite Sirah.
The Wine
The wine has a nose full of blue and red fruit. There are gobs of boysenberry and plum. On the palate it is super juicy with boysenberry jam, pomegranate, and blueberry. It has balanced acidity and there is an appealing mouth coating tannin that keeps it fresh on the palate.

Varieties: Charbono 41% Zinfandel 31% Carignan 18% Petite Sirah 10%

Vineyard: All of the grapes used for this blend are from the Gary Venturi Vineyard which is farmed organically. It is situated in Calpella, just north of Ukiah on an east facing bench. We have been working with this vineyard since the beginning and are very happy to have taken over the whole property, converting it to organic practices.

Winemaking: To make this wine we employed Jules Chauvet’s “true carbonic” method to avoid picking up smoke that may be present on the skins of the grapes. It turned out to be a great method to make a tasty wine from the vintage and a super light style carbonic wine. A lot of carbonic wines are impacted by the must that comes in contact with stems, but this wine has no greenness or stemmyness.

Production: 1300 Cases 750mL

Alc: 11.6% 

TA: 5.44 g/L

pH: 3.75

VA: 0.53 g/L

RS: 2.2 g/L

Total SO2: 22 ppm

Dissolved CO2 at bottling: 1300 ppm

Turbidity at bottling: 202 NTU

Waves White Wine — Back to the top


94% French Colombard, 6% Chenin Blanc

To the beach, to the pool, to the mountain, or riding a bike, wine usually reserved for bottles can be a roadie, too. The can is a perfect lightweight, single serving vessel. With hypnotic art by Jen Stark and the signature crisp, clean, expressive wines we make inside the Waves can is pure joy and magic. When offered, it’s a
drink that’s hard to ignore. Made from French Colombard, Waves is bursting with personality and deliciousness. Colombard is known as being quite neutral and bright; in the past it was used to give backbone to jug wine blends. The flavors of this variety on its own tend to be round and show melon and marshmallow notes. By adding a touch of Chenin Blanc, we were able to give the wine more definition and minerality on the palate.
The 2019 Waves White Wine has aromas of white peach, honeydew melon, and grapefruit, along with hints of wet stone. The palate shows melon and grapefruit, and vibrates with a gentle sparkle and racy acidity. Drinking this on a hot summer day, we’re even reminded of our favorite childhood soft drink, Squirt, which
we’d gulp straight from the can while we played by the pool.

Ricetti Vineyard French Colombard: 94% Certified Organic
Norgard Vineyard Chenin Blanc: 6% Conventional Certified Sustainable
The Ricetti vineyard is in Redwood Valley, just north of Ukiah, and its Colombard
vines were planted in the 1950s. The Norgard Vineyard is in Talmage, just east of
Ukiah, with Chenin Blanc vines planted in 1980.

Winemaking: This was our first time working with French Colombard. It is a very late-ripening variety, so we picked on October 14 and direct-pressed the grapes. We separated the juice into light and hard press fractions, and added 10ppm of sulfur to each. After two days of settling, we racked each fraction to a new tank for fermentation. The wines started fermenting naturally after about five days and were dry three weeks later. We aged the wines in stainless steel tanks on their lees for seven months, at which point we racked and blended the wines and added a small amount of Chenin Blanc to liven up the palate. The wine was not fined, but we decided to filter it because when you are drinking wine out of a can, you want that last sip to be as good as the first.

Production: 324 x 9L cases 375mL

Alc: 12.1%

TA: 6.1 g/L

pH: 3.47

VA: 0.66 g/L

RS: 2.0 g/L

Total SO2: 24 ppm

Dissolved CO2 atbottling: 2000 ppm

Turbidity at bottling: 0.5 NTU (Filtered)