The first of two Carignan bottlings for 2021, ‘enhorabuena’ is a light and bright red wine for spring. The fruit was harvested on 3 separate picks, each about 10 days apart. For the first two picks, the Carignan was fermented on skins for about a week, then pressed to stainless steel to finish fermentation. Once it went dry, the wine was left to age in neutral oak barriques over the winter.
For the third pick, the Carignan was fermented as full carbonic: the grapes were place very carefully, uncrushed, in a bin, then covered in dry ice, wrapped in plastic and left to ferment carbonically for ten full days. After ten days, the bin was unwrapped and the grapes were shoveled directly to basket press. The pressed juice was left to finish fermentation in stainless steel, which took place slowly over another 15 days. Once dry, the wine was transferred to neutral barriques to age.
In late February, the Carignan from all 3 picks was racked from barrique and blended to tank, just before bottling.
‘enhorabuena’ means congratulations, and more literally, ‘in the good hour’.
Indigenous yeast fermentation. 15 ppm sulfur added in November, no other additions, unfined and unfiltered.
Tasting notes: sour cherry, rubies in the sunshine.Variety: Carignan
*AVA: *Redwood Valley, Mendocino, CA
*Farming: *Organic, Dry Farmed
*Harvest Date: *Handpicked on 10 September, 21 September, and 1 October 2022
*Bottling Date: *22 February 2022
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.