2026 Slipper Sippers | NEW!

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Our first wine of the vintage is always Slipper Sippers, a festive and fresh ode to Nouveau reds intended to bring people together. Nouveau as a style of winemaking originated in Beaujolais, just south of Burgundy, where Gamay Noir is made using carbonic maceration. The process involves filling open top tanks with whole-cluster grapes and carbon dioxide, then sealing them for several days to kick off fermentation. Pioneering wine chemist and natural winemaker Jules Chauvet popularized this technique in the mid-20th century to make light, fruity, and delicious wines. Through the years we have pulled back from the carbonic maceration technique and the wine has evolved into something uniquely Las Jaras.

A portion of profits from the sale of Slipper Sippers benefits La Luz Center.

Label Art by Sara Rabin

60% Zinfandel | 40% Petite Sirah

All the grapes used for this blend are farmed organically. The harvest season was quite early this year but with a small crop of exceptional quality. 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 the 7th of August (earliest harvest date ever) and September 1st. To make the wine this year we employed several different 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 learn and experiment during harvest. The Cherryhouse Zinfandel was broken into two pieces, one was destemmed, and one was 50% “reverse saignée.” 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 70% reverse saignée; meaning we direct pressed 70% on one tank and the remainder was a small amount of destemmed grapes. We originally came up with this method to tame the power of Petite Sirah, and the results are a wine that is right up our alley! The Zinfandel was aged in tank and the Petite Sirah was aged in barrel (for only one month). The week before bottling we blended the wine and added 30ppm SO2 to protect from any oxygen the wine picked up during bottling.

Production: 1000 cases | Alc: 13.2% | TA: 5.96 g/L | pH: 3.60 | VA: 0.35g/L | RS: 0.3 g/L | Total SO2: 30 ppm

Download a technical data sheet here.

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Produced + Bottled by Las Jaras Wines in Sonoma, CA