Venturi Carignan 2023
100% Carignan · Dry Farmed · 188 cases
750ml, 13% ABV
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Join NowEnjoy With
Carnivores, rejoice! Embrace the low and slow, slightly western nature of this wine with brisket, bone marrow, or a classic pot of grandma’s chili. Vegetarians can opt for a rich, textured bean, like cranberry beans.
Drink When
You’ve turned your phone off for the evening, the fireplace is going, and you’re marveling at the stars.
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.
Specifications
Vintage:
2023
Alcohol:
13%
Varietal:
100% Carignan
Vineyard:
Venturi Vineyard, Calpella, Mendocino County; planted 1948; dry-farmed (non-irrigated), certified organic vineyard; Pinole gravelly loam soils.
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.
Serving Temp:
Cellar // 55-60°F (13-16°C) // This bottle should be cold to the touch, but not frosty.
At Bottling:
(June 2025): 13% alc/vol · Free SO2 18 mg/L, Total SO2 43 mg/L · All wines are vegan
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