Les Lunes Wine 2016 Carignane, Arnold's Block, Mendocino County

Les Lunes Wine 2016 Carignane, Arnold's Block, Mendocino County

Item Number: 12063

UPC: None

Country: USA
Region: California
Sub Region: Mendocino
Appellation/AVA: Mendocino County
Estate Grown Wine: No
Vineyard Designation: Poor Ranch
Vintage: 2016
Grape(s): 100% Carignane
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: 246

Amazingly well suited to California's moderate Mediterranean climate, historic plantings of Carignane remain throughout the state and are beginning to receive recognition for producing age-worthy wines of beauty, elegance and character. Hailing from the historic Arnold’s Block in Mendocino County, the Les Lunes Carignane was made to capture the delicate intricacies and complexity that only come from working with an old vine vineyard. This wine was not made with a heavy hand; it is light as a feather but with ample structure and beautiful lingering acidity.

Soil Notes: Arnold’s Block is located just east of Ukiah in the McDowell Valley on 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: John and Susan Poor are third generation farmers tending to vines planted on their family's historic site in McDowell Valley in Mendocino County. Planted in 1948, this 67-year-old vineyard is head trained and has been dry farmed since inception. The Arnold’s Block vineyard now resides on tribal land belonging to the Hopland Band of the Pomo Nation. Farming is non-certified organic.

Winemaking Notes: 100% whole clusters were foot stomped in the fermenter. 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 28 days of maceration. The wine was raised in a mixture of one completely neutral, breathable, 300-gallon (1130L) vessel (high-density polyethylene—same material as your milk cartons just thicker) and 3 neutral 60-gallon (225L) French oak barrels for 20 months. 20 ppm of sulfites were added following the completion of a native malolactic fermentation, and 10 ppm of sulfites were added prior to bottling.