2017 Subject to Change Wine Co. Carbonic Red

Region: Redwood Valley < Mendocino < California
Grapes: 85/15 Carignan + Syrah
Vineyard/Cellar Stats: CCOF certified organic, dry-farmed 65-year old vines; true carbonic fermentation: the fruit is moved gently from picking bins into a stainless steel tank which is layered with dry ice, then the tank is sealed up, largely left alone for two weeks, for carbonic fermentation; then its pressed to a tank for primary fermentation, then racked to barrels to finish primary, then back to a tank for bottling, unfined/unfiltered, with zero added SO2; 200 cases; 12% ABV
Winemaker: Alex Pomerantz + Brad Friedman

Brand spanking new project from my good friend Alex Pomerantz (formerly of Sonoma’s Kivelstadt Cellars) and his partner, Brad Friedman, formerly assistant winemaker at Santa Cruz’s Big Basin. In fact, so new that they didn’t have time to develop real branding or labels, hence the name, Subject to Change… Mostly Carignan with a touch of Syrah, this is legit west coast nouveau, made like Beaujolais Nouveau. Somehow these guys scored highly sought-after certified organic fruit from Poor Ranch in Hopland, farmed by 5th generation farmers John and Susan Poor and son John Poor Jr. John Sr.’s great grandfather homesteaded the property and began planting vines in the 1800’s. This wine was a bit of an experiment for Alex and Brad – Alex says, “it kind of smelled like weird meat during carbonic fermentation, and we didn’t really know what we were doing, but it turned out beautifully.” Thankfully it no longer smells like weird meat. – savory and herbal, yet super light and chuggable, this wine is slightly reminiscent of black raspberry Kool-aid, in the very best way.  Drink slight chilled, with pizza or pretty much any comfort food – burgers, mac & cheese, pork sliders, fondue, cheese puffs…