Description
Red Wine by Neyers from Central Coast, California. These vines are now approaching 140-years-old, we get only a few tons each vintage, and we ferment the fruit naturally in an open-top fermenter, using only native, wild yeast. The grapes are all crushed by foot-not machine-and after a 45-day maceration, the wine is aged for one year in neutral French oak barrels, then bottled unfiltered the following July. The finished wine offers much of what I found charming in the Carignan of Maxime Magnon, and the bright, fresh flavors introduce an element rarely seen in wines made from other varieties. – Bruce Neyers
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