Las Jaras Wines, Glou Glou 2023 (750ml)

Glou Glou is the lodestar of our winemaking endeavors because it represents a friendly ease. This is the 7th installment of the Glou Glou series, which was created to be the perfect wine for circle foods (pizza and burgers). The 2023 edition of this light red is so juicy and delicious – a home run! The vintage gave us a Zinfandel and Carignan crop with very large, juicy berries that allowed us to make an enchanting and fresh bistro-friendly red. Glou Glou begs to accompany your favorite tomato sauce or to complement the char of anything done on the grill. Serve it slightly chilled, and you will be the hero of your next backyard barbecue; this is an incredibly unfussy, refreshing red wine and a tonic to long summer days and the heat of the grill. On the nose, you’ll get black plum, red licorice, and raspberry with undertones of clove and hawthorn. The palate is intense and fleshy with flavors of red plum, hibiscus, pomegranate, and cocoa powder and a playful spiciness on the finish.

Varietal Blend 56% Zinfandel | 33% Carignan | 6% Sangiovese | 5% Valdiguié

Vineyards Gary Venturi Vineyard and Larry Venturi Vineyard in Mendocino County. Frei Vineyard in Solano Green Valley. All of these vineyards are organically farmed.

2023 was a banner year for Glou Glou. We had a long and cool vintage and started with a rather large crop of Zinfandel, which we worked to get into balance by removing clusters. We had quite a small crop of Carignan but the quality was extraordinary. In all, we were rewarded with perfect big, juicy berries for making Glou Glou. These big berries create the generous but lithe wines that we love for blending up this cuvée. Since the weather was mild, we have the ideal chemistry in this wine with a low pH and ideal acidity.

Winemaking To make this light style red wine we used many different vinification methods including carbonic maceration, traditional skin maceration, and what we call reverse saignée. The goal is always to make a layered, cohesive blend and build complexity by combining many small lots — 13 in this case. A few of the lots were fermented with carbonic maceration, a gentle process that helps to keep early-harvest wines from becoming too tannic. After 12 days, we heated up the tanks and pumped them over for two days before we pressed the juice off its skins and fermented natively in tank after 10ppm sulfur was added. Reverse saignée is when we whole cluster press tannic red grape varieties and then add that juice to a red wine fermentor. This is a way to increase the juice to skin ratio to make a lighter red wine. Then, to keep the wine bright and fresh, about one third of the lots were aged in barrels and rest were aged in stainless steel tanks. This wine received a small amount of sulfur and was filtered prior to bottling. We filter this wine because it really makes the fruit pop and it allows us to get by with very little sulfur use.

Production: 4100 cases

ABV: 13.03%

TA: 6.04 g/L

pH: 3.54

VA: 0.81 g/L

DCO2: 708 ppm

Total SO2: 28 ppm

RS: 1.2 g/L