Mixed-Bag Chillable Red 3-Pack
With the onset of the summer heat, we find ourselves wanting to drink lighter red wines that you can- and should!- chill down for a few minutes for a cool, refreshing, summery glass of wine. The three wines we've selected below are all excellent examples of a chillable red, while still being stylistically very different. Check them out, and feel free to experiment- there's no wrong way to drink these wines.
Bordeaux Clairet is the AOC for this wine, but the style has a connection with the British term "Clairet" that goes back centuries. During the Middle Ages these wines, heavier than a rosé but lighter than a red, were exported to England in such large quantities that the term "Clairet" came to just mean "Bordeaux." Imagine if we now just called rosé from Southern France "Provence!"
By leaving the juice on the skins for up to 72 hours after pressing, Clairet wines take on this vibrant red color, and just enough tannin to give it edges. We get dark red fruit, pink peppercorns, and juicy acidity on the palate.
From the Winery: The Heringer family has a long history of farming in Clarksburg and has begun setting the example for organic farming in the region. The Nebbiolo we make from their vineyard is one of the lightest and most varietally correct you will find in California. That being said, the five rows of Nebbiolo they have planted is quite different from what we see in Italy. The soils are much richer here in the delta, the weather is much warmer and the vines are pruned in a completely opposite way than what is the tradition in Italy.
Haarmeyer Wine Cellars makes this Nebbiolo quite possible as naturally as they come, simply pouring the grapes into open top, one ton fermenters, put the lid on and let nature take its course until press. We get fruits notes of bitter strawberry, watermelon, and orange zest. Bone-dry, high-acid, light fruit, yet delicate, pretty and balanced.
Winemaker Karl Steinschaden and his family are dedicated to traditional practices, completing the harvest 100% by hand in small cases. Brunn practices traditional fermentation in small tanks using native yeasts to enhance the beautiful typicity of its vineyards. Below the winery lies an old, historic subterranean cellar where the wines mature in perfect conditions. Fun fact: the winery owns the oldest traditional basket press in this part of Europe, dating back to 1564 A.D. This Renaissance era basket press has never left the village. Originally used by the Benedictine Abby of Gottweig near Krems, it eventually found its way to the makers of Brunn.
Violet-reddish in color with soft tannins. Mature and full-bodied, delivering tones of morello cherry. Spicy nuances of pepper complete the aromas. Pairings include sausage, chicken and soft cheeses. 100% estate made
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