Carignan 'Venturi Vyd'

• Certified organic vineyard and dry-farmed (non-irrigated) 
• 100% Carignan
• Venturi Vineyard (Mendocino County)
• Planted in 1948
• Head trained
• Gravelly loam soils
• 100% whole-cluster, native yeast fermentation in stainless steel
• A few bins of grapes were foot tread to encourage the onset of fermentation, the rest of the whole-clusters were loaded on top
• Gentle body punch-downs and short pump-overs were used in order to limit extraction
• After 11 days, the fermenting juice was racked and returned back to the tank (délestage) and a seal was placed on the tank to begin an extended maceration
• After an additional 19 days, the tank was drained and pressed, and the wine was racked to neutral oak barrels to age
• Free SO2 10 mg/L (total SO2 46 mg/L)
• 134 cases produced

Tasting Notes

Martha’s notes: “Out of all the wines I make, this is the one I reach for most. I’m a sucker for medium bodied savory reds! The 74 year-old Carignan block we work with is on a particularly stoney parcel as it lies on former Russian Riverbed. These parcel characteristics, along with a long, cool fermentation result in a Carignan much lighter bodied than most. This wine is particularly reflective of the vineyard site with its dusty tannins, and aromas of California chaparral and river stones. We make this in a fairly unique way with a month-long extended maceration on the stems and skins before pressing it. I’ve been making this wine since 2014 and as I’ve opened older bottles I’ve noticed that the fruity aromas of the wine actually build over time—contrary to what most wines do. While the wine is ready to enjoy now, I’d recommend stashing away a bottle or two to discover how the wine changes over time.”