The Wine: Phantom Limb Carbonic Zinfandel 2017
End of Nowhere Phantom Limb Carbonic Zinfandel is a red natural wine made from 100% Zinfandel grapes grown in Amador County, California. Full carbonic maceration, minimal sulfites added (less than 40ppm), unfined, and unfiltered. Bright and juicy Zinfandel, zippy acidity on the palate, thirst quenching light red!
The grapes are from Baldinelli Vineyard in Shenandoah Valley AVA (sub-AVA of Amador), head-trained vines planted in the 90s on sandy loam soils. The grape undergo 21 day full carbonic fermentation before being pressed, they are then aged for 8 months. Only 125 cases produced.
The Producer: End of Nowhere
Owner, winemaker, and farmer Chris Walsh grew up in Amador County. After graduating college, he moved to New York City to pursue a career in architectural lighting design, but eventually fell into the restaurant/wine scene. In 2014, after a few years of working at wine bars like The Tangled Vine and Corkbuzz Wine Studio, Chris moved back to his hometown and purchased a 20-acre site across the dirt road from the house he grew up in.
He named it Little John Lane Vineyard after the name of the dirt road, and planted mostly Rhône varieties; he now has about 5 acres under vine. He farms organically and hopes to dry-farm once the vines are established. The soil is extremely volcanic and the vineyard is at the highest elevation in Amador County at 3300 feet.
Meanwhile, having worked for Donkey & Goat, Terre Rouge, Matthew Rorick, and Shake Ridge Vineyard, Chris has made great connections in the area and been able to purchase fruit from well-farmed vineyards while he waits for his young vines to begin producing. The purchased fruit is bottled under the name “End of Nowhere” while the estate wines will be labeled “Little John Lane”.
In the cellar, primary fermentation happens spontaneously with natural yeasts and throughout the process, the only additions are small amounts of SO2: total added is 40ppm or less. Chris uses a combination of old barrels, flex tanks, and T-bins for fermentation, and ages everything in neutral French oak. There is no fining or filtering.
The Region: Amador County, California