WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol.
Pre-Sale: Available May 2020
Santa Cruz Mountains
Native Yeast Carbonic Maceration
The first production of Carbonic Macerated Pinot Noir is a true delight of the senses. On the nose is an intense floral bouquet with crushed ripe strawberries. On the palate the wine is light bodied with minimal tannins and a silky texture with flavors of red fruits such a cherry and strawberry. This wine is extremely crushable and you will want more all summer long but unfortunately, with only 55 cases produced, this will sell out.
The Beauregard Ranch vineyard site was part of an original 160 acre vineyard and apple orchard planted in the early 1900’s. The vineyard was abandoned during prohibition and then resurrected in 1949 when retired Sherrif’s deputy Amos Beauregard purchased the property. It sits at an elevation of 1700 to 1850 feet on a southwest facing slope. Monterey Bay marine influences combine with sandy loam soil to produce wines with minerality and striking acidity. Plantings: Four acres Pinot Noir, clones: Pommard, 667 & 115. One acre Chardonnay, clone 4. Three acres Zinfandel, clone Primitivo. Four acres Cabernet Sauvignon, Dijon clone.
Carbonic maceration is a style most common in Beaujolais, however it can be made anywhere with any varietal. Carbonic wines are known for their irresistibly juicy fruit-forward style with bright acidity and they're simply what we call "crushable".
The grapes were picked whole cluster and set inside an airtight stainless steel tank. CO2 was added into the environment creating an anaerobic atmosphere without any oxygen. This causes fermentation to begin inside the individual grapes which will eventually crush themselves under the weight of the alcohol they produce. The end result is something incredibly fresh, fruity and delicious.