I was inspired to begin this new project by an emerging style of California wines that are lighter in alcohol, crunchy in acidity, and bright in appearance. I was originally introduced to this style of wine by Cru Beaujolais, and decided to craft my own interpretation of this from two of my favorite varietals, Zinfandel and Grenache. The defining characteristic is whole-cluster fermentation (carbonic maceration), which lends a crunchy, herbaceous character to the wine. The goal is a very hands-off approach to winemaking that highlights the purity of fruit, and deliciousness of a lighter bodied red wine that preferably should be served slightly chilled.
These wines are a perfect pairing for a lunchtime meal, or to enjoy slightly chilled on a humid summer evening.