2022 Glou Glou
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- Description
- Varietal Blend
- Vineyards
- Winemaking
- Technical Data
- Important Shipping Info
Pizza, burgers, wine: the Las Jaras holy trinity. (If more people subscribed to our religion, would there be world peace?) This is the sixth installment of the Glou Glou series, which was created to be the perfect wine for circle foods (pizza and burgers). The 2022 edition of this light red is so juicy and delicious; we think it is a home run! The vintage gave us a Zinfandel crop with very large and juicy berries to make a fresh and enchanting wine. This Glou Glou is certainly a food wine; in fact, it begs for food. It has enough acid to stand up to your favorite tomato sauce, as well as intense berry notes that perfectly complement the char of a burger or perfectly cooked pizza crust. Serve this slightly chilled, and you will be the hero of your next backyard barbecue — this is the most refreshing red wine ever, and the perfect antidote to long summer days and the heat of the grill. On the nose it is a sea of aromatic black plum, red licorice, and raspberry with undertones of clove and hawthorn. The palate is intense and fleshy with flavors of red plum, hibiscus, and pomegranate with a long spicy finish.
51% Zinfandel | 30% Carignan | 17% Petite Sirah | 2% Charbono
Gary Venturi Vineyard in Calpella, Glass House Vineyard in Redwood Valley, Frei Vineyard in Solono Green Valley. All of these vineyards are organically farmed.
To make this light style red wine we used many different vinification methods including carbonic maceration, traditional skin maceration, and what we call reverse saignée. The goal is always to make a layered, cohesive blend. Many of the lots were fermented with carbonic maceration, a gentle process that helps to keep early-harvest wines from becoming too tannic. After 12-15 days, depending on the lot, we pressed the juice off its skins where they fermented natively in tank after 10ppm sulfur was added. Reverse saignée is when we whole cluster press tannic red grape varieties and then add that juice to a red wine fermentor. This is a way to increase the juice to skin ratio to make a lighter red wine. Then, to keep the wine bright and fresh, about one third of the lots were aged in barrels and rest were aged in stainless steel tanks. This wine received a small amount of sulfur and it was filtered prior to bottling.
There must be a person 21+ present at the time of delivery to sign for your wine; it cannot be left without an adult signature. Please review pertinent shipping information here before placing your order: More Shipping Information
Description
Pizza, burgers, wine: the Las Jaras holy trinity. (If more people subscribed to our religion, would there be world peace?) This is the sixth installment of the Glou Glou series, which was created to be the perfect wine for circle foods (pizza and burgers). The 2022 edition of this light red is so juicy and delicious; we think it is a home run! The vintage gave us a Zinfandel crop with very large and juicy berries to make a fresh and enchanting wine. This Glou Glou is certainly a food wine; in fact, it begs for food. It has enough acid to stand up to your favorite tomato sauce, as well as intense berry notes that perfectly complement the char of a burger or perfectly cooked pizza crust. Serve this slightly chilled, and you will be the hero of your next backyard barbecue — this is the most refreshing red wine ever, and the perfect antidote to long summer days and the heat of the grill. On the nose it is a sea of aromatic black plum, red licorice, and raspberry with undertones of clove and hawthorn. The palate is intense and fleshy with flavors of red plum, hibiscus, and pomegranate with a long spicy finish.
Varietal Blend
51% Zinfandel | 30% Carignan | 17% Petite Sirah | 2% Charbono
Vineyards
Gary Venturi Vineyard in Calpella, Glass House Vineyard in Redwood Valley, Frei Vineyard in Solono Green Valley. All of these vineyards are organically farmed.
Winemaking
To make this light style red wine we used many different vinification methods including carbonic maceration, traditional skin maceration, and what we call reverse saignée. The goal is always to make a layered, cohesive blend. Many of the lots were fermented with carbonic maceration, a gentle process that helps to keep early-harvest wines from becoming too tannic. After 12-15 days, depending on the lot, we pressed the juice off its skins where they fermented natively in tank after 10ppm sulfur was added. Reverse saignée is when we whole cluster press tannic red grape varieties and then add that juice to a red wine fermentor. This is a way to increase the juice to skin ratio to make a lighter red wine. Then, to keep the wine bright and fresh, about one third of the lots were aged in barrels and rest were aged in stainless steel tanks. This wine received a small amount of sulfur and it was filtered prior to bottling.
Technical Data
Important Shipping Info
There must be a person 21+ present at the time of delivery to sign for your wine; it cannot be left without an adult signature. Please review pertinent shipping information here before placing your order: More Shipping Information