2023 • Venturi Carignan 2023

Venturi Carignan 2023

Varietal:

100% Carignan

Alcohol:

13%

Vinification Notes:

Carignan kept whole-cluster (100%) and fermented in an open-top stainless steel tank. About 25% of the clusters were foot-tread to encourage the onset of fermentation, while the remaining majority of the whole-clusters were loaded on top. During early stages of fermentation, gentle body punch-downs and short pump-overs were used in order to limit extraction while maintaining freshness. After 12 days, the fermenting juice was racked and returned back to the fermenting tank (délestage) and then the tank was sealed to allow an extended, uninterrupted maceration. In total, the Carignan macerated on skins for one month before pressing. The wine was kept on lees in neutral oak barrique for 21 months before blending and bottling. Unfined. Lightly filtered.

Vineyard:

Venturi Vineyard, Calpella, Mendocino County; planted 1948; dry-farmed (non-irrigated), certified organic vineyard; Pinole gravelly loam soils.

Tasting Notes:

Embrace your most intoxicating qualities—Venturi Carignan sure does. With a big tannin bear-hug and an uplifted, lightly floral nose, this is your red meat wine, perfect for grilling up the whole spectrum of provisions and embracing full-fat fall. Our recommendation? Buy three bottles to see how this develops in three and five years—like all things, it’ll only get better with time.

Martha's Notes

Out of all the wines I make, this is the one I reach for most. Beyond my love for medium bodied savory reds, the nose on the Venturi Carignan is so beautiful that it stops me in my tracks. The 77 year-old Carignan block we work with is on a particularly stoney parcel as it lies on former Russian Riverbed. These parcel characteristics, along with a long, cool fermentation result in a Carignan much lighter bodied than most, but with a structure more akin to classic Nebbiolo. This wine is particularly reflective of the vineyard site with its dusty tannins, and aromas of California chaparral and river stones. We make this in a fairly unique way with a month-long extended maceration on the stems and skins before pressing it. I’ve been making this wine since 2014 and as I’ve opened older bottles I’ve noticed that the fruity aromas of the wine actually build over time—contrary to what most wines do. While the wine is ready to enjoy now, I’d recommend stashing away a bottle or two to discover how the wine changes over time.