A super crushable - chill-friendly - totally light and lean yet filled with juicy goodness Linda Cab Sauv. Not your grandfather's or you French uncle's... this is something different. This wine is rad, badass even. All natural, all the time, and yet not funk-city. It's clean, and sulphur free, and effing cool.
Get it while you still can!
Howdy, I’m Jonathan Walton and I made these wines! Why? Its something about loving hard work and getting dirty, then cleaning up and pretending at being fancy. Its something about participating in a community of food and wine and friends and strangers that I love and admire. Its something about afternoons every fall when I smell the air, see the darker sky and crave from the deepest levels of my being northern rhone Syrah. And its something about gratefully, critically contributing to the discursive of wine.
Generations of family farming, spanning grains to grapes. Iowa to California. Founded by Jonathan W. Walton, son of Phyllis Glassmaker and Robert Marion Walton III in 2015.
Guiding vines' to grapes to wine's bottles may not seem so similar to corn huskin, but the pride of dirty hands, sunburned necks and putting food on tables runs through it all.
Johnny got his start in wine in the tasting rooms of the Salinas Valley as a bored toddler eating oyster crackers off the floor while his father and friends casually imbibed taste after glass of the local red. This guy got his start with organic foods, which lead to fine cheese which lead to the wines of France, Spain, and Italy, which in turn lead to the soils of the vineyards of Sonoma, Marlborough, Lodi CoCo. and Monterey. After a bit of blood and sweat at Brooklyn Oenology, Martinelli, Huia, and Failla, JW figured it was time to put his money where his mouth is... and Glassmaker Wine Company is what happened!
Roussollin Rangers? Maybe not yet maybe...
Well theres global warming and theres an idea of terroir that shapes so much wine making selling and loving. and theres a reality of avoiding heat stroke in the vineyard. And there’s working openly in the cellar and thoughtfully in the vineyard. Theres a collection of great wines and talented vignerons from places with climates that are similar to many areas in Ca. that I love, like Knightsen, Lockwood, Lodi, Alexander Valley.
But its more inspiration than geographic over graphing.California is unique, and california is hotter by the season.Its 1000 places at the end of the continent and its changing rapidly.has been since zinfandel was planted 150 years ago.
it can be graceful and simplified: working towards more land, human and climate sensitive farming, always: Using native yeasts:Allowing native malo to take as long as it needs, when it needs.
Using an absolute minimum of sulphur.
bottling with no additions, finings or filtrations.
None of these processes are unique, yet used together they give what I feel is the best shot for the finished wine to be unique
transparent... and fuckin Delicious!