GLOU GLOU GLOW

$84.00 Deal Save
Bottle Quantity 3 bottles

Item is in stock Only 0 left in stock Item is out of stock Item is unavailable

SUBSCRIBE AND GET 10% OFF

Red Blend

Produced + Bottled by Las Jaras Wines, Sebastopol, CA

Label Art by Pizza Camp


Description

Pizza, burgers, wine: the Las Jaras holy trinity. (If more people subscribed to our religion, would there be world peace?) This is the fifth installment of the Glou Glou series, which was created to be the perfect wine for circle foods (pizza and burgers). 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 hibiscus and raspberry with undertones of roasted coffee and wet rock. On the palate is intense and fleshy with flavors of black plum and pomegranate and a long textural finish.

Varietal Blend

50% Zinfandel  |  19% Carignan  |  15% Petite Sirah  |  6% Mourvèdre |  6% Chardonnay  | 4% Cabernet Sauvignon

Vineyards

Gary Venturi Vineyard in Calpella, Baroni Vineyard in Redwood Valley, Eaglepoint Vineyard in Talmage, Larry Venturi Vineyard in Calpella, Tolini Vineyard in The Forks, Redwood Valley Vineyards, Dogali Vineyard in Pine Mountain, Martorana Vineyard in Dry Creek (Sonoma County), Enz Vineyard in Lime Kiln Valley (San Benito County), Casa Santina Maria in Sonoma. 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. Most of the lots were fermented with carbonic maceration, a gentle process that helps to keep early-harvest wines from becoming too tannic. After 7-15 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 fermenter. 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, half of the lots were aged in barrels and half were aged in stainless steel tank. 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

Produced + Bottled by Las Jaras Wines in Sebastopol, CA