Each of the vineyard blocks was harvested and vinified separately, to get them at optimum ripeness. The grapes were treaded in the bins and then tumbled in the press ten times before pressing. The Larry Venturi Sangiovese lot was treaded and added to a tank for 5 days at ambient temperature before being dug out and pressed. After settling overnight at ambient temperature, each lot was racked with light lees to a stainless-steel tank and a small 10ppm SO2 was added. Each lot was kept in the tank until native fermentation started. The tanks were racked to their fermentation and aging vessels, which were a mixture of large format barrels (500-600L) and 1200L amphora. The wines were topped up at the end of fermentation and aged until winter. The wines underwent native malolactic fermentation. Racked several times for clarity and then bottled without fining or filtration.
We love it with: Summertime Patio's
Size: 750 mL
Grape: Sangiovese, Dolcetto, Barbera, Primitivo, Vermentino
Region: Mendocino County, California
Vinification: From Distributor Jenny & Francois : Las Jaras is a labor of friendship between a long-time California winemaker Joel Burt and comedian Eric Wareheim (of Master of None, Tim & Eric or Reality fame). Two guys meet in a garage and… well, in this case, this isn’t the beginning of an internet mogul company, but of a natural wine brand called Las Jaras. It all started in the late aughts with a garage wine made by Joel, a trained winemaker then working for various big wineries in California. “I’d never had a wine like this before – it was a sparkling Carignan similar to the one we’re making now. So fresh and energetic, so different from the corporate Champagnes or hefty California wines I knew back then. It really moved me,” Eric, a cult comedian and “top food blogger”, recalls the first meeting with his friend’s produce. After this epiphany, Joel also set Eric on a path to Italian and French regions; the original exploration of classical wines and styles soon deviated towards more natural and low intervention wines and eventually led to Las Jaras, “a mix of those two approaches” as Eric puts it. Fueled by Eric’s love for a lighter style of wines and European classics, the duo has since explored multiple grapes and styles, from a darker style Rosato made with Italian grapes to an elegant, poised Chenin or a highly drinkable light carbonic pizza red, aptly named Glou Glou. “It’s very much a personal voyage,” Eric nods, “our tastes change every year, so there still is some experimentation coming on, inspired by what we like to drink at the moment.