2023 Red Blend

Unfortunately, we cannot ship to the following states due to state DTC regulations: – CT, GA, IL, LA, MI, OH, SD, AR, DE, MS, RI & UT, AL, KY, NJ, TN & VA

This dry red blend shows a deep red color with purple hues alongside intense density. Rich ripe aromas of jammy blackberries, plum compote, and fresh herbs pour out of the glass. Flavors of dark concentrated fruit are framed by a touch of vanilla-scented oak with fleshy, ripe tannins. Soft and balanced in acidity, this Red Blend will pair beautifully with grilled meats or aromatic cheeses.

Serving Facts Serving Size: 5 fl oz (148 ml) Servings Per Container: 5 Amount Per Serving: Calories: 130 Carbohydrate: 4 g Fat: 0 g Protein: less than 1 g

Organic Grapes, SO₂

All of the grapes used in this wine were Certified Organic. Zinfandel from the Teresi Vineyard in the Lodi AVA comprises 45% of this blend, and its 32-year-old vines and regenerative farming practices come together to offer a wine of great character and complexity. From the Vista Luna vineyard in the Borden Ranch AVA, we source Zinfandel that makes up another 36% of the blend, as well as Petit Sirah that makes up the remaining 20%. Vista Luna shares many of the Sierra Foothills’ red volcanic soils, as well as the cooling breezes from the Sacramento River Delta to the west.

2023 was a slow-development year in northern California, starting with an epic wet winter, followed by a very long and cool spring which delayed bud break. During the growing season, the vines experienced a moderate summer and, despite some end-of-July and August heat, veraison was delayed, pushing harvest into late September and early October. Fortunately, no significant rainfall occurred, and the long cool growing season resulted in longer hang times and fully mature and ripened fruit.

All of the lots were crushed separately to stainless steel fermenters and pumped over two to three times per day for 7-10 days to fully extract color, tannins, and flavor. Warm ferments at 80 degrees Fahrenheit produced balanced, full-bodied wines. When the new wines had fermented to complete dryness, the lots were pressed separately in tank presses and allowed to proceed through malolactic fermentation to soften acidity and add complexity. The new wine was then racked away from the lees to a combination of French and American toasted oak and aged for 3 months. The individual lots were tasted, and blending trials were prepared in order to determine the best-balanced blend. Finally, this Red Blend was filtered and bottled.