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Emme Wines - 'Daniel' - Carignan - Redwood Valley, Mendocino, CA - 2021
Emme Wines - 'Daniel' - Carignan - Redwood Valley, Mendocino, CA - 2021
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Emme Wines - 'Daniel' - Carignan - Redwood Valley, Mendocino, CA - 2021

Regular price $45.00

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only 11 left in stock

Vineyard: *Ricetti
*
AVA: *Redwood Valley, Mendocino, CA
*
Farming: *Organic, Dry Farmed
*
Harvest Date: *Handpicked on 2 October 2021
*
Bottling Date: *9 August 2022
*
Alc:
13.5%
Cases: 90
One of my favorite wines to make: a late pick of Ricetti Carignan. We last did this in 2019, and were unable to in 2020 due to the Willits Fire, so I was very excited to bring this wine back in 2021. ‘daniel’ is the foil of ‘enhorabuena’ from the spring release – while ‘enhorabuena’ is a light, bright, partly carbonic Carignan, ‘daniel’ is a richer, iron-laden and autumnal version of Carignan.
1.5 tons of Carignan was picked from Ricetti in early October, foot crushed whole cluster, then left on skins for 2 full weeks (much longer than all other Emme wines remain on skins). After pressing, the Carignan was left to age in neutral oak for a full 10 months, and bottled right before the 2022 harvest began.
‘daniel’ is my father, and this wine is named for him.
Indigenous yeast fermentation. 25 ppm sulfur added at bottling, no other additions, unfined and unfiltered.

Tasting notes: warm, cozy, and dense, with notes of garrigue and red earth.

My name is Rosalind, and I farm grapes organically and make wine without additives.

I work within a likeminded community of grape-growers and winemakers in Northern California. 2018 marked the first year I set out to create something of my own, albeit with the welcome support of the talented people who surround me.

Wine, at its core, is about community. Countless hands are involved in every glass you drink – the growers who planted cuttings three generations ago; the field workers who prune the vines in winter, tend them throughout the year and pick the grapes come autumn; the winemakers and interns who footstomp those grapes, forklift bins of fermenting fruit from tank to press, and fill barrels with wine to rest before bottling; and the distributors, restaurateurs, and sommeliers who help bring that bottle to you. An incredible amount of labor and love goes into filling a glass with wine, and I am constantly reminded of and grateful for the community who makes all of it possible. I could not do this alone, nor would I want to.

Similarly, at the end of the day, wine should be enjoyed with your own community of friends and family. I aim to make fresh, bright wines that taste good, encourage thoughtful discussion, and ultimately bring people together.

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