Winemaker's Notes: "Bistro wine, pizza wine, Tuesday night wine, daily drinker. Call it whatever you want. It’s the stuff you pop whenever you need an easy drinking, unpretentious glass of red. Fruit, spice and all the things you want. This wine has a crunchy, tannic structure with beautiful herbaceous complexity that can be admired or simply slugged back for a fun red. It just so happens that this "Bistro Wine" comes from 100 year old vines in Hopland. Feliz Creek Vineyard is dry-farmed by its new owners Wendy and Jason as of 2015. These head-pruned vines are 80-100 years old and likely have some Grenache, Alicanté, Berger and a few other red varietals mixed into the Carignane-dominiated block. It’s farmed using nothing more than sulphur dust. The vineyard runs along Feliz Creek north-west of the town of Hopland. Loamy soils run along the creek through the vineyard and a warm dry climate make this old river bed unique terroir. Method - Picked at 21 brix, we used 50% whole clusters and the rest was destemmed. The wine was on the skins for a mere 10 days and spends five months in neutral French oak. Cap management is a combination of pigeage and pumpovers. The short maceration and elevage give the wine a gritty, rustic punch that is reminiscent of a village wine from Italy or France. Unfined, unfiltered and untouched. No sulfur is harmed in the making of this wine - 121 cases produced / 12% Alcohol."
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