Las Jaras Superbloom Cuvee Zero Zero

Superbloom is named after the wildflowers that erupt in the desert after a wetter-than-normal rainy season. They're a sign that winter is over and warmer, happier days are ahead. This zero-zero wine that defies categorization. Is it dark pink? Or is it light red? You know that moment right after sunset, before the stars are out in full — what poets call the "violet hour"? That's the moment to open this wine. Call it a nighttime rosé, if you'd like. Drink it with food and friends for a perfect summer apéro.

The wild idea with this wine was to co-ferment red and white Rhône varieties from a single vineyard then to keep it completely natural by adding nothing and taking away nothing in the cellar. This wine will usually contain half to two-thirds white grapes and the balance red. We call this a "California Table Wine." But don't be fooled by the humble name. Superbloom is a complex, utterly unique wine that was originally make to express the specialness of California. The red grapes give this wine a spicy nose and plenty of texture, while the white grapes and beautiful, salted watermelon and rhubarb notes plus a clean, mineral finish.

Varietals and Vineyards: 24% Grenache Noir, 16% Grenache Blanc, 17% Marsanne from Love Ranch, Madera (certified organic), 14% Grenache Noir from Silvaspoons, Lodi (transitional organic), 12% Vermentino from Larry Venturi Vineyards, Mendocino (certified organic), 7% Viognier from Sanford and Benedict, Sta. Rita Hills (practicing organic)

Tasting Notes: The red grapes give this wine a spicy nose and plenty of texture, while the white grapes express beautiful, salted watermelon and rhubarb notes plus a clean, mineral finish. We added a touch of early picked Vermentino and Viognier to give some acidity to the blend. Serve chilled. Ready to drink!

This is a carbonic co-ferment wine made in three separate tanks, each with their own varietal mix. Cold carbonic maceration for 10 days, on the 10th begins two days of pump overs to get the fermentation going before pressing. Fermented in stainless steel tanks at warm temperature.  Once dry, the wine is assembled in tank for aging. Primary and malo-lactic fermentation were native. There have been no additions to this wine.

Production: 1444 cases 

ABV: 11.04%

TA: 5.72 g/L

pH: 3.59

VA: 0.46 g/L

DCO2: 1337 ppm

Total SO2: 0 ppm

RS: .85g/L

Turbidity at bottling: 68 NTU