Vinca Minor

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Jason Charles spent time after College working as a photographer in the US, Mexico, and Europe. He caught the wine bug waiting tables in New York City restaurants. After experiences working in vineyards in Saint Emilion in Bordeaux and the Sonoma Coast, Jason started the Vinca Minor label to “explore the intersection between farmer, winemaker and artist.” He believes in organic farming, and attempts to make the wines as naturally as possible, always working with indigenous yeast, never filtering or fining, and racking only once before bottling. Jason started last year with a special plot of very old carignan vines in Redwood Valley, Mendocino, and will harvest a second vineyard of Merlot in Napa Valley in 2014 for the first time.

www.vincaminorwine.com

 


Rosewood Vineyards Carignan:

VincaMinor-Carignan-Final-Revised

Age of Vines: 85 years old

Total Production: 100 cases

Soil: Redvine, red clay strewn with fist sized rocks

Varieties: Carignan

Vinification Method: “After a long dry summer with a number of heat spikes going over the 100 degree mark, we made the decision to pick on September 14th to preserve the natural acidity and freshness. The fruit arrived in the cellar cool, then gently de-stemmed and allowed to go through fermentation naturally. We pressed the juice off the skins after 15 days and into 4 neutral french oak barrels. We racked once before bottling with a minimal sulfur addition. I then bottled unfined and unfiltered via gravity into American recycled glass and natural Spanish corks.”

Viticulture: Rosewood Vineyards is farmed organically by a couple who have been on the property for over four generations.


Babrak Vineyard Merlot/ Cabernet Franc

Age of Vines: 20 years old

Total Production: 32 casesVinca Minor

Soil: Limestone Gravel and Rock

Vineyard notes: This vineyard is located in the Santa Cruz Mountains on Montebello road. The vines are farmed organically by Jason. It has a Southeast exposition with a 60% graded slope.

Vinification Method: Grapes are hand harvested and destemmed. The wine is fermented in stainless steel with indigenous yeasts. Fermentation went dry after 13 days, where it was then racked once into 7 year old 60 gallon barrels, where it aged for 5 months. Bottled with zero added sulfur. No fining or filtration.


Carignan Rosé 

Age of Vines: 85 years old

Total Production: 95 cases

Soil: Clay and Rock

AVA: Mendocino

Vinification Method: Grapes ferment as whole clusters and are foot tread. The stems and skins are with the juice for a 3 hour soak, and the juice is then pressed to tank, settled overnight, then transferred to used barrels for 7 months. Bottled unfined and unfiltered.