2025 Slipper Sippers

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Our first wine of the vintage is always Slipper Sippers. Nouveau as a style of winemaking originated out of Beaujolais, just south of Burgundy where they make wines from Gamay Noir using the technique carbonic maceration. In carbonic maceration, open top tanks that have been inertized with carbon dioxide are filled with whole cluster grapes and then sealed for a number of days. Pioneering wine chemist and natural winemaker Jules Chauvet employed the technique in the mid 20th century to make light, fruity, and delicious wines. With his method as a guide we have evolved the technique into something uniquely Las Jaras.

Label Art by Sara Rabin

80% Zinfandel | 20% Petite Sirah

All the grapes used for this blend are farmed organically. The harvest season was VERY late this year we fortunate to have an early grape source from Lodi. Cherryhouse was planted in the 40’s and the Gary Venturi vineyard was planted in the mid 50’s.

The wine is mega delicious. It has a nose full of raspberry, marionberry, 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 with a pleasurably long finish.

The pick dates for this wine were between August 26th and September 8th. To make this wine we employed several different winemaking techniques. We believe that layering differing winemaking methods and varieties creates a wine with a lot of intrigue and we really don’t like cookie cutter one-note wines. We also love to lean and experiment during harvest. The Cherryhouse Zinfandel was broken into three pieces: one was carbonic, one was destemmed, and one was 50% “reverse saignée.” Carbonic is a good 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 pumpover for two days to get a bit more color and a cleaner ferment. After this period we pressed the grapes lightly and added 10ppm SO2, and resumed fermentation in a warm tank. Once dry, we stored the wine cool for a number of weeks and got quite good settling and clarity. The destemmed ferment followed a standard winemaking method and made a juicy wine with a bit of structure. The reverse saignée lot was fermented with 50% crushed grapes and 50% pressed juice and came out lithe and super juicy. The Petite Sirah was fermented with a 80% and 70% reverse saignée; meaning we direct pressed 70% on one tank and 80% on the other and the remainder was a small amount of destemmed grapes. A week before bottling we racked the tank and added 20ppm SO2 to protect from any oxygen the wine picked up during bottling.

Download a technical data sheet here.

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Produced + Bottled by Las Jaras Wines in Sebastopol, CA