KC Labs Sonomasuolo

KC Labs Sonomasuolo

KC Labs Sonomasuolo

"Experimentation is what makes life and winemaking fun. We are constantly pushing ourselves, trying new things, testing new styles. KC Labs is all about the constant adventure that is life, and the trials and errors along the way. Let's try an experiment together, eh?" - Jordan Kivelstadt, Wayward Son

As you all know Sam loves taking artistic inspiration from the old world, so he decided to make his very own version!

This new creation is blended with grapes from the Venturi Vineyard in Mendocino and the Shannon Ridge Vineyard in Lake County.

Larry Venturi is a 3rd generation farmer tending to vines planted on his family's historic site in Calpella (Ukiah), in Mendocino County. Planted in the late 1940’s, this nearly 80 year-old vineyard is still amazingly healthy and productive, with much more life to go. The vineyard is farmed Certified Organic.

Shannon Ridge Vineyard is organically farmed at high elevation. These extremely steep slopes would be illegal in most of California, which is what drew Sam to them. The Mourvèdre was planted in the 1950’s on an extremely gravely slope. These vines are also head trained, dry farmed, the whole shebang.

Varietals: 70% Mourvèdre & 30% Syrah

This wine was made using Carbonic fermentation, like the wines of Beaujolais. The Mourvèdre and Syrah were fermented and aged separately then blend together prior to bottling. 100% of grapes were left whole cluster (stems and all). The wine was then blanketed with CO2 and held at cool temperatures for 8 days (70F). Our winemaker preformed 1 very gentle pump over per day. This was not to achieve extraction (the traditional use of a pump over), but instead was to just wet the dry grapes on the top of the fermenting tank. This ensures that the aerobic (oxygen loving) bacteria are kept out, keeping the wine from into vinegar. After 8 days the wine was pressed to barrel where it finishes primary fermentation. It is aged in neutral barrels for 6 months where it finishes malolactic fermentations prior to bottling.

Carbonic Fermentation is one of our Winemaker Sam’s great loves! This kind of fermentation creates a bright and light style of wine that is celebratory and quaffable. Carbonic does not refer to carbonation, but rather a chemical reaction forced by carbon dioxide fermenting inside each little berry turning CO2 into Carbonic Acid. Forced malolactic fermentation within the berry raises the pH prior to primary fermentation which leads to bright and fruity esters (aromas, flavors).

We’ve taken a different approach to the Mourvèdre and Syrah with this “Vin de Soif”. Pop, drink and enjoy! Look for Blueberry with pepper spice notes. The palate is a little deeper than electric Kool-aid, it captures the true color of the deep red skins. Light body with tiny tannins, punctuated by acid that pulls everything through.

We legally are not able to ship to: Alabama, Mississippi, & Utah

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