Las Jaras, Glou Glou, 2019, 750 ml
The winemakers say: "Glou Glou has intense berry notes that perfectly complement the char of a burger or perfectly cooked pizza crust, and enough acid to stand up to your favorite tomato sauce." Read more
VARIETAL: 63% Carignan, 23% Zinfandel, 3% Valdiguie, 8% Charbono
FARMING: Organic and Sustainable
WINEMAKING: Whereas last year’s Glou Glou was 100 percent Charbono ,this year Joel Burt and Eric Wareheimused several different varieties from a handful of old vine vineyards in Mendocino and Solano Counties. Theypicked the grapes early (between 20 and 21 brix), to keep the alcohol level below 12 percent and some nice fresh acidity. Theyvinified each of the individual lots separately. Most underwent carbonic maceration, a gentle process that helps to keep early-harvest wines from becoming too tannic. After 7 to 12 days, depending on the lot, theypressed the juice off its skins where they fermented natively in tank. Then, half of the lots were aged in barrels, half in tank, to keep the wine bright and fresh. And bottled without any fining or filtration, so store Glou Glou in a cool place. Theydo not de-gas their wines, so it may benefit from a quick decant to blow off CO2, especially when young.