Joel and Eric make beautiful wine that is food friendly, lower in alcohol, balanced, delicate and supple. The wines evoke an emotional response and reflect the unique terroir of the vineyards. Las Jaras Wines are designed to transcend the natural wine trend and focus on taking you back to California wine making reminiscent of the Old World Style, like the beautifully crafted wines of 1970s Napa.
Las Jaras Wines serve two purposes: having fun and the serious business of perfect food pairing. The Rosé and Sparkling Pet-Nat are bottle popping, gulpable joy to get the party started. The Carignan, Sweet Berry Wine, and Cabernet Sauvignon offer that perfect restrained balance of alcohol, acid and tannin structure that complements the food on your plate. These wines reflect Joel and Eric’s passion and the Las Jaras Wines mission. Enjoy!
Slow pressed grapes are spontaneously fermented in oak barrels and malolactic fermentation occurs. 20mg per liter of sulfur added at bottling.
High tannin content, but complemented by fresh red fruits.
A skin-contact white blend of Chardonnay, Gewürztraminer, Auxerrois, and Riesling. Dry, with tannic structure, it is aromatic yet accessible.
From anders: \\\"A wine made of rich and very aromatic Gewürztraminer at harvest time with a beautiful noble rot. We made a direct press of the grapes same day as we harvested them to be able to extract as much of these flavors as possible.\\nAfter a few days of oxidation, the juice went into fiberglass guyes to ferment over winter. After a soutirage in the spring of 2021, time just enough to add these yeasty and autolytic flavors that we love so much, the wine went into the cellar where it finished its fermentation and stayed another 3 ½ years in old barrels without topping up.\\nGewürztraminer is in general moving slow when it comes to the development of flavors, and it took close to two years of élevage, before the oxidation started to make its mark. But as it always goes with aromatic varieties like Gewürztraminer, once the oxidation arrives, the oxidation takes its place and create together with the other aromas a beautiful balance\\\"
Unfined unfiltered no sulfur added
100% País rom the Los Chorillos vineyard, farmed by Sergio Parra. The grapes for this wine come from the no-till portion of the vineyard, under 150m altitude, mostly south facing. The soils are granitic sandy loam, and the vines are 100-150-years-old. The grapes were destemmed and rested on their skins for 4 days, then was drained without pressing to finish fermenting in neutral plastic eco-tank. There, it quickly developed a flor and rested for 10 months before racking and bottling with residual CO2. The very hands-off approach for this wine was intended to reflect the no-till farming of this portion of the vineyard.
Refreshing, oxidative white wine from Virginia, Vidal Blanc + Petit Manseng. Vinified at Commonwealth Crush, a custom crush incubator in Virginia, percentage of proceeds go to Black Farmer Fund. Unfined, minimal S02.
This wine expresses the pure character of the Maipo valley, with aromas of herb, eucalyptus and garrigue. It has great freshness and good acidity due to high elevation, with fine tannins.
In 1996 Alvaro Espinoza founded Antiyal, which means \\\"sons of the sun\\\" in Mapuche (native Chilean). The estate is known as one of the leading organic and biodynamic producers in the country. Originally a small, \\\"garage\\\" winery, Antiyal has grown to a larger, but still personable size, producing wines from Carmenere, Cabernet Sauvignon, Syrah and Garnacha. The Pura Fe vineyards are located in the Maipo Valley, totaling 9.4 hectares of vineyards. All grapes are organically and biodynamically grown with balanced irrigation and careful canopy management.
80% Nebbiolo, 15% Cabernet\\nSauvignon, 5% Tempranillo, semi-carbonic 8 days fermented and aged in concrete vessels. Unfined unfiltered and no so2 Azizam (‘darling’ in Farsi) Wines – founded in 2022 by Maryam Hariri, climatechange policymaker turned climate-adaptive winemaker – is a project of the soul.\\nAfter 4 years of honing her craft at the premier natural winery in Mexico, Maryam\\nlaunched her own label to focus on climate-adaptive and uniquely Mexican grape\\nvarietals (e.g. Mission, Rosa Del Peru and Palomino) sourced from old vines,\\nlost ranches and small-scale, sustainable farms. Azizam’s energy stems from its\\nauthenticity, in vision and practice. Maryam brings together her Persian heritage of\\nwinemaking with ancient production methods: hand destemming and fermentation\\nin concrete tinajas and lagars, with only wild yeast and spontaneous fermentation.
Carbonic maceration in stainless-steel tanks for 25 days before pressing and aging in another stainless-steel vessel. Bottled without addition of SO2.
Mexico has a centuries-long history of winemaking that has mostly gone under the radar. Spanish conquistadores planted vines in the early 1500’s, before both Chile and Argentina, and Baja California represents about 90% of the vines in the entire country due to the ideal climate and geography. Brothers Noel & Jair Tellez, with the help of Chilean (by way of Burgundy) winemaker Louis-Antoine Luyt, are producing amazingly fresh and energetic wines from very old, recently recovered vineyards of Misión (aka Listán Prieto), Rosa del Peru (aka Moscatel Negro), Tempranillo and Carinena, among other varieties. Bichi means “naked” in some parts of northern Mexico, and for Téllez and Luyt, it thus seemed like an appropriate name to give their new natural wine project.
2023: All of the red wines at Cotton are vinified with native yeasts and without SO2 in concrete tanks, then age underground in century-old foudres that were originally built for holding beer, then were repurposed in the 1950s and 1960s.
Unfined, unfiltered, no sulfur added
A terrific old-vines vineyard hailing from the cru of Régnié; vines here were planted in three moments, between 1927, the 1940s, and the ’90s. Here the soils are yellow granite with some sand, and the vineyard is only .8ha in size. Another great terroir comparison, with the vinification remaining the same, and only the cru and soil types making the difference. Full carbonic maceration of whole clusters in cement tank, then aged in foudre for six months. Unfined, unfiltered. <10g/l SO2 added before bottling.
The sole white wine of the estate is produced in the Roero district from an 0.80 hectare plot in Vezza d’Alba. The soil is essentially sandy in composition and sits at 340 meters altitude on south-facing slopes. The vineyard was planted in 1980. Harvest (manual) normally occurs in mid-September. The grapes are briefly macerated and the fermentation occurs at controlled temperatures (around 15 degrees Celsius) for two to three weeks. The wine rests in stainless steel until the early spring months of the following year and is usually released to the market, after several months of bottle aging, in late summer/early fall.\\n
The Brovias are extremely conscientious winegrowers. They farm organically and harvest is done entirely by hand. Brovia’s wines are vinified in the classic style. Grapes are lightly crushed before going into the fermentation tanks. The wines are bottled without filtration.
Practicing Biodynamic. The Sauvignon Blanc was sourced from a 17 year old single vineyard parcel grown on granitic soils on the slopes of the Koueberg Mountains. The vineyard is situated in the cool climate region of Sondagskloof on the south coast of South Africa. This barrel aged wine takes influence from the oxidative wines of the Jura and shows a waxy, light flor flavor profile.The grapes were handpicked. Whole bunch pressing was employed, and the must was settled overnight. Minimal sulphur is added at crush as to encourage natural fermentation from the indigenous yeast. No further additions are made. At the first sign of fermentation the juice is racked to barrels where it will complete fermentation. Fermentation generally lasts 14 – 18 days after which the barrels are topped up, natural malolactic fermentation is encouraged. Once stable, the wine was topped regularly and aged on the fermentation lees for a further 9 months before racking. The wine was then aged for further 27 months in barrel without the use of sulphur to develop the oxidative elements of the wine.
The exact blend and grapes of this wine are as follows: Lambrusco grasparossa (30%), Lambrusco di montericco (30%), Malbo Gentile (20%), Sgavetta (20%). The name of the wine translates to \\\"under the woods\\\". Fermentation and maceration on the skins in vats for 15 days. Grape must is mixed back in with the base wine before bottling. Fermentation continues in the bottle and takes about three months, resulting in a natural carbonation.
