2017 Poor Ranch Carbonic Red Wine
2017 Poor Ranch Carbonic Red Wine
Poor Ranch Carignane
Poor Ranch
2017 Poor Ranch Carbonic Red Wine

2017 Poor Ranch Carbonic Red Wine

Regular price $23.00 $23.00 Pre-Release

West Coast Nouveau, made like Beaujolais Nouveau. Tooty fruity, made to be served chilled. This stuff pretty much tastes like grape juice. Bottled and ready to drink in time to celebrate the end of harvest.

Beaujolais Nouveau is made using a technique called carbonic maceration which allows for lighter tannin extraction yielding a fresh, juicy, fruity wine that is ready to drink shortly after fermentation is complete. This tradition allows producers to celebrate the end of harvest with the fresh wine from the vintage. This is cocktail wine to the max. Don’t serve it to children because it barely tastes like alcohol (but it is).

Pro tip: Chilled down it's the perfect red for day drinking and BBQs. It’ll take the edge off of those smoked meats and bring some energy to the party. 

Varietals - 85% Carignane, 15% Syrah

Vineyard - Poor Ranch is farmed by 4th and 5th generation farmers John Poor Sr., Susan Poor and John Poor Jr. We all have a thing or two to learn from these folks. John Sr.’s great grandfather homesteaded this property south-east of Hopland in the middle of the 19th century and began planting vines. On their 700+ acre rugged hillside property they have over 200 acres of CCOF certified, dry farmed Carignane, Zinfandel, Petite Sirah and Syrah. The moment you set foot on the property, you feel the magic of the place. The love and attention with which they care for their vines is evident in the wine. Each “vineyard” or Block within the property has its own name, its own story and its own character. The grapes in this wine are from the Coyote Rock Block’s 65+ year old vines.

Method - The whole clusters are moved gently from picking bins into a stainless steel tank and are layered with dry ice. The tank is sealed up and periodically opened and checked to insure that “it’s working.” “Working” means the berries are fizzy from the carbonic maceration that’s happening in an environment devoid of oxygen. This prohibits alcoholic fermentation and minimizes tannin extraction. By and large we leave it alone for two weeks, but we can’t help opening the lid every now and then to take a huge bite out of a fizzy cluster of grapes that taste like huge pop rocks.

When carbonic completes, the wine gets pressed to a tank where it goes through primary fermentation. It is then racked to barrels where it finishes primary and then racked back to tank. We bottle before the end of the year so we can celebrate the end of harvest with our nouveau like the vignerons in Beaujolais.

Unfined, unfiltered and untouched. No sulfur is harmed in the making of this wine - 205 cases produced / 12% Alcohol.