This fantastic new addition to the tercero wines line up is this Nouveau Cinsault, a wine made with the carbonic maceration method. The grapes from the historic Zaca Mesa Vineyard were picked in late October, pitch-forked into a tank, the tank was then filled with CO2 and closed up tight - and owner/winemaker Larry Schaffer did nothing for 5 weeks! During that time, fermentation took place INSIDE the unbroken berries rather than those berries being broken and the juice being in contact with the skins. The subsequent wine is bright and fresh and oh so much fun. But hurry - less than 100 cases were made.
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