Les Lunes Wine 2016 Zinfandel, Venturi Vineyard, Mendocino County

Les Lunes Wine 2016 Zinfandel, Venturi Vineyard, Mendocino County

Item Number: 12064

UPC: None

Country: USA
Region: California
Sub Region: Mendocino
Appellation/AVA: Mendocino County
Vineyard Designation: Venturi Vineyard
Vintage: 2016
Grape(s): 100% Zinfandel
Type: Wine - Red
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 13
Viticulture: Practicing Organic
Soil Type: Pinole gravelly loam
Case Production: 251

Hailing from the Venturi Vineyard just north of Ukiah in Mendocino County, this Zinfandel captures the rich history and tradition of California viticulture with complexity, elegance, and depth that only come with old vine vineyards. This wine captures the brambly and brash spirit of Zinfandel while maintaining excellent elegance, balance and freshness.

Soil Notes: Venturi Vineyard soils are predominantly Pinole gravelly loam soils. Containing a mixture of sandstone, shale, and quartz, these deep, well-drained soils were formed from alluvial flows, depositing fist-sized stones along the way. Highly deficient in organic matter, the moderately acidic soil pH allows for optimal nutrient uptake to allow the vines to thrive. Pinole soils are some of the most sought after soil types in Mendocino County.

Vineyard Notes: Larry Venturi is a third generation farmer tending to vines planted on his family's historic site in Calpella, Mendocino County. Planted in 1948, this 67-year-old vineyard is head trained and has been dry farmed since inception. Farming is non-certified organic.

Winemaking Notes: The grapes were whole cluster foot stomped. No sulfur was added prior to the 100% indigenous fermentation. Gentle punch downs were performed once a day throughout the moderately warm maceration. One delestage was performed approximately two thirds of the way through fermentation to round out the midpalate. The wine was pressed after 30 days of maceration. The wine was raised in a mixture of one completely neutral, breathable, 300-gallon (1130L) vessel (high-density polyethylene) and 5 neutral 60-gallon (225L) French oak barrels for 22 months. A sulfite addition of 25 ppm was added following the completion of a native malolactic fermentation. No sulfites were added prior to bottling.