2023 Slipper Sippers Nouveau

65% Zinfandel | 35% Carignan

All of the grapes used for this blend are farmed organically. Harvest was very late this year and we were fortunate enough to have some wonderful grape sources in Lodi where grapes tend to ripen earlier. Cherryhouse was planted in the 40’s, Shinn vineyard in the 20’s, and the Gary Venturi vineyard was planted in the mid 50’s.

The wine is mega delicious. It has a nose full of blackberry, red plum and cocoa. There are gobs of raspberry, chocolate covered cherry, and boysenberry on the juicy palate. The acidity is balanced and zippy and in the finish there is cocoa powder-like tannin that keeps the wine fresh on the palate. Pair it with your favorite cheese board!

The pick dates for this wine were August 31, September 8. To make this wine we employed carbonic maceration which is a perfect method for grapes that are picked earlier with higher acidity. After 10 days of carbonic maceration at about 55F, we warmed up the tanks and gave them a daily pump over for four days to get a bit more color and a cleaner ferment. After this period we pressed the grapes lightly added 10ppm SO2 and fermented each lot separately in a warm tank. Once the wines were dry we stored them cool for a number of weeks and achieved good settling and clarity. Two days before bottling we racked the tank and added 9ppm SO2 to protect from any oxygen the wine picked up during bottling.

Download a technical data sheet here.

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