❄️ EV Red

IN STORE — Drink Better Starts Now

Driver: By Process (Carbonic Maceration) | Crafted
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❄️ A short chill brings this wine into focus.

The 2023 growing season in Sonoma Valley delivered a rare combination: power shaped by patience. A winter of record rainfall—nearly double the norm—followed by a cooler season delayed bud break and stretched ripening deep into late October. Yields were generous, but the real story is hang time: an extended season that brought freshness, structure, and depth into focus.

What defines this wine, however, is not just the vintage—but the process. Traditional carbonic maceration and partial whole-cluster fermentation bring lift, energy, vivid aromatics, and texture to the blend, shaping a California red that feels vibrant rather than heavy.

The fruit is sourced exclusively from organically and regeneratively farmed vineyards under the care of the Coturri family—sites that are not just vineyards, but part of Sonoma Valley’s modern wine history:

Dos Limones Vineyard — organically farmed since 1979
Barricia Vineyard — originally planted in the 1880s
Brushera Vineyard — at the base of Moon Mountain District
Rossi Ranch — one of Sonoma Valley’s benchmark sites

The Blend

72% Zinfandel — dark blackberry, black cherry, core depth
25% Grenache — lift, red fruit brightness, spice
3% Petite Sirah — structure, tannin, darker edge

Zinfandel forms the backbone. Grenache brings energy. Petite Sirah tightens the frame.

Winemaking

Harvest: Late October 2023
Fermentation: Native yeast, carbonic maceration, 3–5 day cold soak, 2–6 weeks on skins
Whole Cluster: 10%
Aging: 16 months in French oak (10% new puncheon*)

A hands-off, structure-driven approach—guided by vineyard and fermentation, not heavy oak extraction. Carbonic maceration adds aromatic lift and freshness, helping preserve vibrancy even at full California ripeness.

Why Try It?

Historic Sonoma vineyards. Organic farming. Native fermentation. Carbonic maceration used with restraint and intention—not for gimmick, but for balance and drinkability.

A California blend that remembers where it comes from.

Why Buy It?

Because not all California reds need to taste the same.

This one shows site, structure, and restraint—without losing California’s natural warmth. Carbonic maceration brings energy and brightness to the blend, keeping the wine focused, lifted, and alive on the palate.

Moon Mountain District leaves its imprint here: elevation, volcanic soils, and exposure shaping a wine with tension, depth, and backbone—even within a blend.

Cellar & Serving Notes

Dry. Structured. Balanced.
Ripe fruit without sweetness. Structure without excess.

Drink over the next 5–7 years, where fruit and structure stay in sync.
(10+ years? Possible—but not the point.)

Built for the table:

• Grilled steaks
• Braised lamb
• Hearty pasta dishes
• Aged cheeses

Wine Details

Appellation: Sonoma Valley
Farming: Organic / in conversion
Pruning: Goblet
Production: 750 cases
Alcohol: 15.1%
Aging: 16 months French oak, 10% new puncheon*
Vintage: 2023

* Wine Term: Puncheon

A puncheon is a large oak barrel (500–600L), bigger than a standard barrique.

Because of its size:

• Less wood contact
• Slower oxygen exchange
• More subtle oak influence

Translation: texture and integration—not oak dominance.

Proposition 65 Warning