B A C K G R O U N D
Tales of old Tuscan wines inspired us to make the 2013 Carbonic Sangiovese. Traditionally, villagers didn’t want to wait for their wine to age in order to enjoy. Their solution was simple: press wine before the end of fermentation to avoid rough tannins on the finish. The Italians apparently didn’t mind sacrificing the deep color of the skins until the global wine trade discovered Italy and demanded dark red wines to compete with the rest of the world. Today, this style of Sangiovese is rare, as the Tuscans aim to make more high-dollar Riserva styles. With the aid of refrigeration making the lighter style not only delicious, but refreshing, we might see a return to the early-pressed Carbonic style.
I N T R O D U C I N G : S T O L P M A N C A R B O N I C S A N G I O V E S E
We picked the fruit destined for the 2013 Carbonic Sangiovese early, in mid-August, to ensure low sugars and high-acidity. In order to lock in early-drinking approachability and freshness, we sealed the whole clusters within stainless steel chambers to allow for Carbonic Fermentation.
Sashi fermented 2/3 of the final blend whole-cluster until half of the sugar converted to alcohol. We pressed this portion after 8 days and allowed it to ferment dry in tank. This lot displayed a clear, red hue and could have passed as a darker rose. The other third of the wine fermented to completion whole-cluster and was pressed to tank after 15 days. The second lot possessed a more red-purple hue, the color of a young Burgundy. Blended together, the wine is a bright, vibrant red. The pretty color excites the palate even before one smells or tastes the wine.
Thanks to the early-picking date and carbonic fermentation, the wine shows off extremely fresh fruit flavors. Rather than perfume, or the typical flower descriptors, the wine smells like grapevines in the process of blooming. The front-palate gives off bright tangycranberry and the wine finishes with clean acidity, rather than caking tannin.
The straight forward smoothness creates an exceptionally easy drinking, refreshing wine. After selling out of the 2013 Rose upon release, we are excited to have another crisp, deliciously light reddish pink wine in the quiver.
Because the wine is the ultimate casual, day time drinker, we put a little over half of the production in recyclable Petainer wine kegs. Enjoy a glass at Industrial Eats in Buellton or Ironside in San Diego among many other wine-bars and restaurants in California and the East Coast serving wine on tap.
C O M P A R I S O N S
The Carbonic Sangiovese bears much more resemblance to the 2013 Rose than Estate Sangiovese. The wine can be thought of as a deeper, more textured version of rose that lasts much longer on the finish.
We will bottle 300 cases for sale at our tasting room. The wine will be offered to club members and mailing list customers as soon as it is bottled.
Remember, drink the Carbonic Sangiovese cold for optimal enjoyment!