Vineyards
Fruit for the 2009 Vegan Vine Red Wine is sourced from the Clos LaChance Estate Vineyard in San Martin. The 150-acre Estate Vineyard was planted in 1999 and 2000. Nearly 20 varietals were planted, along with 60 separate clones–providing winemaker Stephen Tebb with a spice-rack of blending wines. Hot sunny days throughout the growing season, coupled with cool ocean breezes in the evenings, allow for increased grape hang-time, and the further development of flavors and complexities. Computerized vineyard maintenance and data recording systems (weather stations, leaf and soil sensors, automated irrigation and fertigation) were also installed on site, ensuring the highest quality fruit possible.
Winemaking
Animal products are used for the fining and clarification of many wines. The main non-vegan items used are Gelatin, Casein, Isinglass and Albumen (egg whites). They assist in removing the small particles left over from fermentation or bitter tasting compounds. Although typically filtered out of the wine before bottling, the use of these animal ingredients make many wines unsuitable for vegans. The Vegan Vine does not use the aforementioned or any other animal products in the production of their wines. In Vegan red wine we allow the wines to naturally settle out the undesirable tannins. We also have the benefit of a mile climate and terroir that leaves us with a naturally occuring softer style red wine. Cooler nights and milder days allow the grapes to balance the tannins on the vine prior to wine production. The excess compounds that need to be removed are done so with sterile filtration. Sterile filtration minimizes the harsher tannins and promotes the freshness of the wine.
Tasting Notes
Aromas of dark red cherries, raspberries and blackberries. A hint of cedar and vanilla. Bright fruit flavors on the entry with a solid dose of acidity. Medium tannins round out this interesting blend of grapes. Enjoy with portabello mushroom risotto.
