Vinca Minor / Moonland

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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.

Enjoy a quick introduction story on Jason and his wines

 

www.vincaminorwine.com


Rosewood Vineyards Carignan: — Back to the top

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: 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 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, 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.


Moonland Apple & Carignan Sparkling RoséBack to the top

Moonland is Jason’s new project experimenting with fruit beyond grapes to discover new horizons while battling the current climate, weather, and other challenges. 

Blend of fruits & Carignan grapes from organic orchards and vineyards in Redwood Valley, Mendocino.

Making of: The fruit ferments spontaneously together and is bottled while still fermenting. No S02 added.

Personality: tad exotic, tad appley, tad salty, wonderfully drinkable (9% ABV) and fizzy above all! Get ready to get addicted.

125 cases produced


Mendoncino Carignan Petite Sirah GewurztraminerBack to the top

Jason on this wine: “Last year’s fires forced us to be creative and to move fast. By early September there was already a high potential of smoke taint for most vineyards in Northern California. We approached our classic dry-farmed vineyards with a lighter touch for a deeper style rose.”

Vineyard: Redwood Valley // Anderson Valley // Mendocino

Grapes: 25% Carignan, 50% Petite Sirah, 25% Gewurztraminer

Making of: the Carignan and Petite Sirah co-fermented for five days on the skins and were then gently pressed into older French barrels. The coastal Gewurztraminer was blended in the following spring.

Personality: peak summer flavors of ripe peaches and blackberries. Drink chilled.