2023 Ardure Hybrid Red Blend, Jobs Peak Vineyard

Region: Douglas County < Nevada

Grapes: Frontenac & St. Croix

Vineyard/Cellar Stats: Organic farming; First lot was 50/50 St. Croix/Frontenac full carbonic fermentation with no oxygen for 10 days and pressed into amphora and 3 neutral barrique to finish primary fermentation and start natural malolactic conversion; Second lot was all Frontenac direct to press into flex egg to start primary fermentation for 10 days and then racked into 3 neutral barrique to finish primary fermentation and start natural malolactic conversion. Elevage for both lots 11 months; blended and bottled unfined, unfiltered with no added SO2; zero-zero; 13% abv; 100 cases produced

Winemaker: Jason Ruppert

• Former Somm turned regenerative farmer + natural winemaker
• Crystals infused into each wine during fermentation for energetic vibrance
• Part of his "ancestor series", this one an homage to the animal kingdom
• Lambrusco-esque, slightly effervescent red
• Chill and pair with pizza for a perfect summer dinner - or delicious on its own!

More about Ardure

Ardure, which translates to "the heat of passion" in olde French, is a brand-new project from my good friend Jason Ruppert, who has a long history in Bay Area wine.  He started as a sommelier running wine programs in Marin, Sonoma and SF before migrating into wine production, where he learned the ropes of biodynamic and organic farming from gurus like Ted Lemon of Littorai and Steve Matthiasson.  He also worked three vintages with Pax Mahle, Scott Schultz of Jolie Laide, Ryan and Megan Glaab of RYME and Jaimee Motley before being given the opportunity to farm two vineyards on his own and to make his first set of three wines for his inaugural vintage, 2018.  He also uses different crystals during primary fermentation to add in extra energetic vibrancy.  We LOVE this.

When asked to describe Ardure, Jason told us, "The general philosophy behind Ardure is integrity within making truly natural wines from the ground up. Conscious farming, attentive vinification and diligent care for our environment. And I ferment my wines with crystals to increase energetic vibration and to also stabilize the natural algorithm within the wine."