Alcohol: 13,1%
Grape(s): 80% Syrah, 5% Tinta Caõ, 5% Tinta Roriz, 5% Tinta Francisca, 5% Tinta Barroa
Localization: Mendocino, Northern California, United States
Tasting Notes: If I was a 21 year old little leaguer, this would be my jam. Literally. Plum jam, big league chew, concord grape all hit the senses. A nice, medium bodied, medium tannin, yet chewy with some black cherry earth tones. There's some spice in there, but I can't put my finger on it just yet. You tell me.
Story: Mike Lucia founded his own label, Rootdown in 2014. With previous stints at famed Ridge Vineyards and the elite Copain Winery, Mike is going in a more casual, whimsical direction under his belt. Es Okay red is a blend of Portuguese red grape varieties: Touriga National, Tinta Cao, Tinta Ruiz, Tinta Barroca, Tinta Francisca. Fresh, classic glou glou style red, light-body, bursting with juicy red cranberry, blueberry, and cherry fruits. Woodsy with dried herbs and a plush texture. Each variety was fermented separately with native yeast. The wine was punched down two times a day and pressed around 5-10 Brix. Touriga National has partially fermented the whole cluster (roughly 25% of the wine). The wine finished fermentation in tank and then barrels where it finished secondary. Aged in neutral barrels for 6 months. 540 cases produced. So easy to drink, it’s much more than Okay! Farmed with organic practices.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
