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Mo-Ma 2017

La Clarine Farm • 750ml • 10.5%

$23.95

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Red wine from the Sierra Foothills, California, a blend of 61% Mourvedre, 32% Marsanne, 7% Roussanne co-fermented. The wine shows a light color. It has an earthy, mineral cherry-vanilla aroma, with some grape skin and plum. It is light bodied, savory and herbal on the tongue, with a core of fresh acidity. Some very fine tannins sneak in at the finish and contribute a peppery sensation. This is the ultimate glou-glou wine.

Natural wine icon identifying wine made naturally from organic or biodynamic grapes Hand harvested pruning scissors icon identifying wine harvested manually No fining icon identifying unfined wine No filtering icon identifying unfiltered wine No added sulfites icon identifying wine made without added sulfites

SKU: LACLMOMA16C
Why You Should Try It

The Wine: Mo-Ma 2017

From the producer's website

Our first release from the 2017 vintage, which overall has been marked by lower alcohols and lower yields than the previous few years. The 2017 Mo-Ma was picked September 21st at 18.5 Brix and with a pH of 3.60. The Marsanne crop was lower than usual, so we added a bit of Roussanne to the blend this year.

The wine shows a light color, on the cusp of “is it a red or is it a rosé?” It has an earthy, mineral cherry-vanilla aroma, with some grape skin and plum. It is light bodied, savory and herbal on the tongue, with a core of fresh acidity. Some very fine tannins sneak in at the finish and contribute a peppery sensation.

Served chilled to bring out the spicy notes and to observe how the wine evolves as it warms up. Pairs well with a very wide variety of foods, from salads to fish to steak to wild mushrooms. A versatile drink, which will be our summer house wine. Drink now! Why wait? 257 cases made.


The Producer: La Clarine Farm

From the producer's website

La Clarine Farm is located at 2600 feet in California’s Sierra Nevada Foothills. On our 10 acres (4 Ha) we grow wine grapes, raise goats and share our space here with numerous dogs, cats, bees, chickens, birds, gophers, flowers and herbs.

At La Clarine Farm, we make wine as naturally as possible, adding no yeast, sulfur dioxide, oak chips, enzymes or concentrates in the cellar, and no chemicals, fertilizers or tillage in our vineyard. We allow fermentation to occur spontaneously and allow them to complete in their own time (this can take up to 6 months!). Every vintage has its own rhythms. We age our wine in neutral containers, never in new oak, and let the wine develop without sulfur additions or excessive racking. We bottle when the wine is “complete” (when a wine eventually “comes together” and is harmonious). We then add a minimal amount of sulfur to ensure the bottles you receive are safe from the rigors of travel and fluctuating temperatures


The Region: Sierra Foothills


 

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