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.
- Rosewood Vineyards Carignan
- Babrak Vineyard Merlot/ Cabernet Franc
- Carignan Rosé
- Mendocino White Wine
- Pear/Sauvignon Blanc
- Mendocino Light Red
- Mendocino Red Blend
Rosewood Vineyards Carignan: — Back to the top
Age of Vines: 85 years old
Total Production: 100 cases
Soil: Redvine, red clay strewn with fist sized rocks
Vinification Method: Grapes are hand harvested as whole bunches which are and pressed to stainless steel and used french oak. The bunches are foot tread for 3 hours, after which point the juice is pressed to tank and barrel. The wine is aged 5 months before being bottled, unfined and unfiltered, with 10 parts per million of sulfur added.
Viticulture: Rosewood Vineyards is farmed organically by a couple who have been on the property for over four generations.
Babrak Vineyard Merlot/ Cabernet Franc — Back to the top
Age of Vines: 20 years old
Total Production: 32 cases
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.
Age of Vines: 85 years old
Total Production: 95 cases
Soil: Clay and Rock
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, with 10 parts per million of sulfur added.
Mendocino White Blend — Back to the top
Age of Vines: 60 years old
Varieties: 60% Chardonnay, 40% Sauvignon Blanc (2019 blend), dry-farmed in Redwood Valley, Mendocino
Vinification Method: The fruit was direct-pressed and fermented in a combination of neutral French oak and stainless steel. Aged for 7 months, bottled with no filtration and 10 ppm SO2 only.
Personality: succulently marine! Crushed rock, yellow orchard fruits, wild herbs and a salty minerality, simply perfect with light sea dishes like fresh oysters, sashimi, ceviche or grilled white fish with lemon sauce
Buddy Buddy Pear/Sauvignon Blanc — Back to the top
Total production: 41 cases
50% Heirloom pears, 50% Sauvignon Blanc, both farmed organically.
Pears and grape juice were co-fermented in older French oak barrels. Bottled in fall, unfined, and unfiltered with zero sulfur added at bottling.
Mendocino Light Red — Back to the top
Grapes: 70% Carignan, 30% Sauvignon Blanc
Vineyard: Redwood Valley, certified organic
Making of: All the fruit was de-stemmed and fermented together, naturally in small open-top fermenters. Pressed and aged for 7 months in neutral French oak.
Personality: Light, bright coferment with a nice crunch and only 11% ABV. Serve well chilled.
Mendocino Red Blend — Back to the top
Grapes: 50% Carignan, 30% Zinfandel, 20% Sangiovese
Vineyard: All the varieties are old vines, grown together. Organic and dry-farmed.
Making of: All the fruit was de-stemmed and fermented together, naturally in small open-top fermenters. Once dry, the wine was pressed into older French oak barrels and let age for 16 months.