Wine of the Week: La Clarine Farm 2012 “Piedi Grandi” Red Blend

Many  of you already know how much we love La Clarine Farm wines – we feel that winemaker Hank Beckmeyer is making some of the most exciting wines in California today. They are honest and long-living with abundant layers of joyfulness, fragrance, intrigue, and soul.

“Piedi Grandi” is a nebbiolo-dominant blend including mourvèdre, syrah, and a wee bit of sémillon. It’s grown in deep volcanic soils of the Sierra Foothills, and is light in body while still being full of flavor. The nebbiolo offers structure and acidity; the mourvèdre delivers seductive, tropical, high-toned fruit aromas; the syrah brings spice and depth; the sémillon helps bring out the aromatics in the rest of the blend. While Piedi Grandi currently has a fun and fruity bouquet perfect for summertime fare, these wines can age for several years (Hank mentions the 2010 is currently drinking beautifully) and will present more spice and savory aromas as time passes.

No SO2 was added while the wine was being made, and only a small amount was added at bottling.

Enjoy this beautiful wine on a warm summer day, with a slight chill, and your favorite barbecue. Only 156 cases made.

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P5070010

Winemaker: Hank Beckmeyer
Bio: Run by Hank Beckmeyer, La Clarine Farm is a principled stand out in California winemaking. A follower of Masanobu Fukuoka’s “Do Nothing Farming” methods, Beckmeyer has created a holistic vineyard and winery experience, trying to leave the grapes alone to, in a sense, make the wine themselves. Beckmeyer sees himself as a guide for the transformation of grapes into wine. Beckmeyer understands that terroir is constantly changing, and everything he is doing to the vines, the grapes, and the land, is changing the terroir  – he is trying to keep it as pure and unadulterated as possible.
Beckmeyer has been quietly making wines in the Sierras since 2001, and has a diverse lineup, comprised largely of Rhone wines, both white and red. Hank’s laid-­back winemaking approach produces wines with texture and tons of interest -­ he simply lets each wine, each vintage, become whatever it might.
Region: 
US>California>Sierra Foothills
Vineyard: Deeper volcanic soils.
Blend:
 54% Nebbiolo, 42% Mourvedre, 3% Syrah and 1% Semillon
Aging: Stainless steel tank
Production Notes: 
Foot-stomped whole cluster and allowed to ferment spontaneously. Aged in stainless steel tanks with no SO2 added until bottling.
Tasting Notes: This bright and structured nebbiolo blend is full of high-toned fruit aromas, firm tannins, and juicy acidity. A perfect summertime red, and will continue to give for years to come.
Food Pairing: Grilled steak salad with balsamic dressing, braised short ribs, ossobuco, arancini, grilled leg of lamb.

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