When one thinks about a California field blend, a Zin, Carignane, Petite Sirah kind of number comes to mind. Not this guy. This is older than old school! Here we've got a zippy, bright co-ferment of 10 white and red varietals from a special Biodynamic vineyard.
The wine falls somewhere between a dark rosé and a light red - inspired by the likes of Frank Cornelissen’s Susucaru, Jean Yves Perron's Maison Rouge and other extracted rosés that teeter into the light red category. Like its friends from Europe, it exhibits an ethereal, food friendly wildness. It says, “Provencal ain’t the only rosé game in town.” Call it a light red, a dark rosé, call it bug juice if you want. This is just your typical co-fermented Syrah, Grenache, Mourvedre, Counoise, Roussanne, Zinfandel, Cabernet, Viognier, Picpoule Blanc and Muscat.
Pro tip: Drink it chilled. Drink it in a house (but not with a mouse), drink it in a box with a fox, drink it here there or anywhere - on a train or in the rain, cuz this wine is insane!
Varietals - Field Blend of Syrah, Grenache, Mourvedre, Counoise, Roussanne, Zinfandel, Cabernet, Viognier, Picpoule Blanc and Muscat.
SunHawk Farms was planted twenty years ago by a forward-thinking entrepreneur who puts his money where his mouth is when it comes to the environment.
John Schaeffer bought the 300 acre property and built an ideal retreat up the mountain next to Duncan Springs Peak, a 20 minute drive from his mainstay businesses in Hopland called Real Goods and the Solar Living Center. Real Goods is a retail shop for naturally-made products, and The Solar Living Center is a think tank, education center and solar vendor. John’s vineyard includes a 17th century inspired lavender labyrinth at the top of the vineyard, a 2,500 tree olive orchard and 4 blocks of mixed (predominantly Rhone) red and white grape varieties. The vineyard is Demeter certified and has an amazing view, which of course makes the wine taste better. The vineyard's proximity to the springs gives a volcanic quality to the wines.
Method - The grapes are picked in multiple passes as certain varieties ripen much faster than others at this site. The fruit is foot crushed in the picking bins and left to macerate for 24 hours before being pressed to tank for settling. After a few days the wine is put to neutral French oak barrels where it undergoes primary and secondary fermentations. The wine is racked to tank for bottling after a five month elevage.
Unfined, unfiltered and untouched. No sulfur is harmed in the making of this wine - 206 cases produced / 12% Alcohol.