Varietal: Corvina 100%
Appellation: Central Coast
Vinification: 100% de-stemmed
Aging: 6 months, 1/3 New Hungarian Oak, 2/3 2nd Fill French Oak
Production: 3 barrels, 75 cases
After a few years of getting Corvina solely from the warm climate of Lodi, I finally got a second vineyard to plant some in a bit more moderate climate. This gave much healthier fruit with more structure and, more importantly, thicker skins that gave a richer, deeper, color. Don’t get me wrong: the wine is still light, but it now looks more like the rich, flavorful, red wine that it is and no longer like a rose. With this added intensity of flavor I wanted to test it out and see how it reacted to some new oak - Corvina has similarities to Pinot Noir (which handles new oak very well).
The resulting wine was only tasting better and better as I checked in on it during the months following harvest. I prefer to bottle my red wines after they spend at least 10 months in barrel, but in late March, as I was tasting the Corvina, I decided I would much rather capture that moment of the wine’s evolution than wait any longer and risk it losing any of it’s freshness or current flavors. It begins with tart cherries and plums that quickly develops in to more floral notes of hibiscus and fine black tea while all having this spicy and nutty undercurrent of pistachios with sassafras spice.
The last few vintages I struggled to admit to it, but, I finally agree with the masses: this wine is best, and most refreshing, with a slight chill on it!