raid the spice cabinet.
release 7. January 2021
Release 7 Wines
Please enjoy this online recipe book for wine and food pairing suggestions!
Field Recordings “Tommy Town” Carigan 2019
Region: Tommy Town Vineyard, Happy Canyon, Santa Barbara, CA
Grapes: 100% Carignan
ABV: 13.5%
Winemaker: Andrew Jones
Viniculture: low-intervention farming, hand-harvesting
Winemaking: Carbonic maceration, 6 months aging in large neutral American oak foudre barrel
Giordano Barbaresco 2016
Region: Barbaresco, Langhe, Piedmont, Italy
Grapes: Nebbiolo 100%
ABV: 14%
Winemaker: Silvia & Laura Giordano
Viniculture: Organic, low-intervention
Winemaking: 15-20 day maceration, then 18+ months aging in traditional large oak “Botti” barrels before release
Pichot Roucas 2019
Region: Rhône Valley, France
Grapes: 33% Grenache, 33% Syrah, 33% Carignan
ABV: 12%
Winemaker: Èric Bouletin
Viniculture: Organic
Winemaking: Hand-harvested, partial whole-cluster fermentation, aged in large barrels
Major Valdigué 2019
Region: Shell Creek Vineyard, Paso Robles, California
Grapes: Valdiguié 100%
ABV: 12.5%
Winemaker: Andrew Major
Viniculture: Organic
Winemaking: Grapes de-stemmed, natural yeast fermentation, nine months aging in neutral oak barrels.
Celler Pardas Su Scroffa 2019
Region: Penedès, Catalonia, Spain
Grapes: 100% Sumoll
ABV: 12%
Winemaker: Ramon Parera and Jordi Arnan
Viniculture: Biodynamic
Loop de Loop Cabernet Franc 2019
Region: Bright Light Vineyard, Columbia Valley, OR
Grapes: Cabernet Franc 100%
ABV: 13.5%
Winemaker: Julia Bailey Gulstine
Viniculture: Organic
Winemaking: 100% Whole cluster fermentation, gentle pressing, 12 months tank/barrel aging before release