Variety: *75% Zinfandel 25% Carignan
*AVA: *Redwood Valley, Mendocino, CA
*Farming: *Certified Organic, Dry Farmed
*Harvest Date: *Handpicked on 7 September 2020
*Bottling Date: *15 March 2021
The only wine in my fall release from Ricetti Vineyard, they/them/theirs is an unusual cofermentation of Zinfandel and Carignan. Picked just before the Willits Fire broke out 15 miles north of the vineyard, the Zinfandel came into the winery clean of smoke taint, and was footcrushed for fermentation on skins.
Two days later, the Carignan was harvested under the smoke from the Willits Fire. Due to the risk of smoke taint, the Carignan was pressed directly, with no smoke taint. I then mixed a portion of the pressed Carignan juice over the fermenting Zinfandel, and left the blend to ferment on skins for another 5 days. The result is a wine that tastes primarily of Zinfandel (due to the Zinfandel skin contact), but with an added acidity from the direct to press Carignan juice.
After sitting on skins for 5 days, the Zinfandel/Carignan blend was pressed to stainless steel to finish primary fermentation. Once dry, it was moved to neutral oak barrels, and left to sit through the winter _sur lie _before bottling in March.
Indigenous yeast fermentation. No added sulfur, no other additions, unfined and unfiltered.
Tasting Notes: Fresh blackberry and potting soil, crunchy acid, blue and black fruits on the verge of ripeness.
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.