Nouveau as a style of winemaking originated out of Beaujolais, just south of Burgundy where they make wines from Gamay Noir using the technique carbonic maceration. In carbonic maceration, open top tanks that have been inertized with carbon dioxide are filled with whole cluster grapes and then sealed for a number of days. Pioneering wine chemist and natural winemaker Jules Chauvet employed the technique in the mid 20th century to make light, fruity, and delicious wines. With his method as a guide we have evolved the technique into something uniquely Las Jaras.  It has a nose full of raspberry, marionberry, red plum, and cocoa. There are gobs of raspberry, chocolate covered cherry, and boysenberry on the juicy palate. The acidity is balanced and zippy and with a pleasurably long finish.

80% Zinfandel | 20% Petite Sirah