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Location: United States, California
Grapes: 85% Pinot Noir, 15% Valdiguié
Winemaking: Fruit from two vineyards are blended together to create this wine. The Pinot Noir comes from Barra Vineyard, an organically farmed property in Redwood Valley, Mendocino County. The old vine Martini clone Pinot Noir has beautifully small clusters. The Valdiguié comes from Green Valley Vineyard, in Solano County. These old vines were planted in 1984 and are organically farmed. With giant clusters, this site has well-draining soil and calm bay breezes off the San Pablo.
This wine is a blend of Pinot Noir and Valdiguié, with multiple carbonic small lot ferments. All fruit gets hand sorted, whole cluster grapes go to tanks layered with dry ice and lots of love. Each tank gets securely wrapped and buttoned up to trap in CO2, and tanks are set out in the sun to heat. After 10 days of carbonic fermentation and a lot of positive vibes, the tank is unwrapped and fruit gets foot trod and mixed with a pump over. Once primary fermentation is complete, the fruit goes to press and wine is barreled down to neutral french oak barrels and puncheons to finish malolactic fermentation. Blended together prior to bottling.
From the Producers: We are joseph-jibril and we love wine. We believe that the craft of winemaking is inherently personal, so we put our middle names on it (because Bobby Jaam Wines doesn’t have the same ring to it). Our journey started with conversations in a parking lot and became a reality with lots of help and hard work. After years in the cellar making wines for others, we decided to take a leap of faith and start our own project.
Winemaking is an encapsulation of a moment in time. Its energy changes throughout its lifecycle, and perception of it is subjective.
We make crushable wine for all to enjoy. We want our wines to be both fun and serious. . . approachable and interesting, delicious and thought-provoking, all while being clean and sound.
We make minimal intervention wine and focus on providing the necessary conditions for the optimal expression of the vineyard’s fruit. Sometimes the result is opulent, silky, and coating. Other times it is light, floral, and expressive — we never want to stand in the way of that self-actualization.
We recognize the hard work involved in all facets of wine production. It is never just the winemakers–we have support from vineyard workers, cellar interns, truck drivers, growers, friends and family who all work insanely hard to help us encapsulate this ‘moment in time’.
Location: United States, California
Grapes: 85% Pinot Noir, 15% Valdiguié
Winemaking: Fruit from two vineyards are blended together to create this wine. The Pinot Noir comes from Barra Vineyard, an organically farmed property in Redwood Valley, Mendocino County. The old vine Martini clone Pinot Noir has beautifully small clusters. The Valdiguié comes from Green Valley Vineyard, in Solano County. These old vines were planted in 1984 and are organically farmed. With giant clusters, this site has well-draining soil and calm bay breezes off the San Pablo.
This wine is a blend of Pinot Noir and Valdiguié, with multiple carbonic small lot ferments. All fruit gets hand sorted, whole cluster grapes go to tanks layered with dry ice and lots of love. Each tank gets securely wrapped and buttoned up to trap in CO2, and tanks are set out in the sun to heat. After 10 days of carbonic fermentation and a lot of positive vibes, the tank is unwrapped and fruit gets foot trod and mixed with a pump over. Once primary fermentation is complete, the fruit goes to press and wine is barreled down to neutral french oak barrels and puncheons to finish malolactic fermentation. Blended together prior to bottling.
From the Producers: We are joseph-jibril and we love wine. We believe that the craft of winemaking is inherently personal, so we put our middle names on it (because Bobby Jaam Wines doesn’t have the same ring to it). Our journey started with conversations in a parking lot and became a reality with lots of help and hard work. After years in the cellar making wines for others, we decided to take a leap of faith and start our own project.
Winemaking is an encapsulation of a moment in time. Its energy changes throughout its lifecycle, and perception of it is subjective.
We make crushable wine for all to enjoy. We want our wines to be both fun and serious. . . approachable and interesting, delicious and thought-provoking, all while being clean and sound.
We make minimal intervention wine and focus on providing the necessary conditions for the optimal expression of the vineyard’s fruit. Sometimes the result is opulent, silky, and coating. Other times it is light, floral, and expressive — we never want to stand in the way of that self-actualization.
We recognize the hard work involved in all facets of wine production. It is never just the winemakers–we have support from vineyard workers, cellar interns, truck drivers, growers, friends and family who all work insanely hard to help us encapsulate this ‘moment in time’.