Fruit comes from Venturi Vineyard, Mendocino County; certified organic; dry farmed on Pinole gravelly loam soils. While the vineyard soils have been planted to grapes for over 100 years, these “young vines” of Zinfandel-related clones (Primitivo, Rockpile, Dupratt, Dempel) are less than 15 years old, on average. The Vermentino, planted alongside the Rockpile block, was harvested for the very first time in 2019.
The Zinfandel clones were harvested by hand, kept whole-cluster, and co-fermented in an open-top stainless steel tank. A few bins of grapes were foot tread to encourage the onset of fermentation, while the remaining majority of the whole-clusters were loaded on top. After 10 days, the fermenting juice was racked and returned back to the tank and a seal was placed on the tank to begin an extended maceration. After an additional 16 days, the wine was racked to neutral oak barrels to age. The wine was kept in barrel for 9 months before racking and final blending.
Vermentino was harvested by hand, kept whole-cluster, and gently foot tread before pressing. After pressing, the juice was racked to a single stainless steel tank to begin fermentation. The wine was twice racked off its lees, once after a very active 12 day fermentation, and again when fermentation was complete. The wine continued to age in neutral Flextank for 9 months before an inspirational splash was added to christen the 2019 Young Vines blend.
A juicy nose of wild blackberry, baking spice, and ancho chilli. The splash of Vermentino gives white peach and citrus zest. A generous body is balanced by moderate acidity and characteristically dusty tannins (a signature of Venturi Vineyard).