Varietal: Corvina, 100%
Vinification: 100% de-stemmed, 4 days on dried grape skins to minimize color extraction
Aging: 10 Months 2nd fill French Oak & Stainless Steel Vessel
Production: 1 Barrel, 35 cases
Corvina was the second wine I began making in 2015 due to the difficulties of the vintage and I could not be happier with the turn of events. Like the Nebbiolo, Corvina is another one of those rare California grown Italian varietals. It was the original inspiration for the name ‘Here Be Monsters’ - a concept relating back to the times of the ancient mariner when maps would have a monster to denote where unchartered territories were.
While most wine enthusiasts will recognize Nebbiolo, only the diehards will know the Corvina. It is a varietal you will rarely see alone, but it is more recognizable in its indigenous blends: Amarone and Valpolicella where it comprises 60-100% of the blend with the remained filled in by Rondinella and Molinara. Mid way through fermentation I discovered why it is typically blended: Corvina grapes give all color they have and then turn a faded brown hue. Typically, when making wine, if you want more color extraction you leave the juice on the skins longer, but that is not an option for Corvina. To alleviate this, I dried out some of the skins to get extra concentration on the color and flavor in an attempt to boost the color of the wine. While the experiment did work to a degree, the wine is still fairly light in color for a red. I actually feel this suits the wine – it is a perfect summery wine with an abundance of fresh flavors and a well-balanced finish. It is also unlike anything I have ever had in the best way possible.
The nose is loaded with ripe raspberries but complimented by distinct white flower and hints of mint that lead into a wilder berry palette featuring gooseberries and rose water that continue on in the long finish.
A perfect aperitif wine or a flawless companion to gamey dishes such as quail.