2023 Glou-Glou
Ingredients: Ingredients: Estate Biodynamic Organic Grapes, minimum effective sulfites
Nutritional Information: per 5-oz. serving: 106 calories, sugar 0.1 grams, carbohydrates 2.1 grams fiber/fat/protein 0
Technical Information: 12% alcohol, RS 0.7 g/L, TSO2 52 mg/L, pH 3.62, TA 4.0 g/L
Unfined and Unfiltered - Vegan Friendly
Packaging: Bottle Weight: 467 grams, no capsule, corks origine by DIAM, tree-free labels
Press:
90 Points - Issac James Baker - “Vibrant ruby color. A bright aromatic display of strawberries, cranberries, and wild raspberries, with spiced herbal tea, rose hips, and rhubarb. On the palate, this is crushable and bright with a brisk and pleasant appeal. Flavors of tart cranberry relish and red apple peel with some deeper cherry fruit, and a cool mix of spicy herbs, white pepper, rose petals, and dusty earth. Fun and fresh but can’t deny the balance and complexity. A great summer sipper that will win over a lot of fans at the barbecue, I wager. A blend of Cinsault and Grenache.”
92 Points - BevX.com
Carbonic Maceration
Finally we have produced enough Glou-Glou to include in a club shipment and on our tasting room menu. Well at least for the summer as this summer red sells out quickly each vintage. Glou-Glou is French slang for a wine your drink not in sips — but in gulps! This vintage our Glou-Glou is a blend of cinsault and grenache. It is always produced by a winemaking method call carbonic maceration, which makes a wines packed with youthful fruit and charm. It fact, it is so charming that we suggest serving it lightly chilled, like our rosé wines. We can’t think of more fun than bottles of Glou-Glou in your cooler for summer picnics. By the way this is our best pizza wine!
Nate Wall’s Winmaker Notes
Our 2023 Glou-Glou is a blend of 62% cinsault, 38% grenache. The cinsault portion was harvested on September 15th (the same day we harvested some cinsault for rosé). The whole cluster cinsault was then placed into a stainless steel tank along with dry ice, to introduce carbon dioxide. The tank was sealed up for two weeks of carbonic maceration. Meanwhile, grenache was harvested for Glou-Glou on September 25th, and the same process was followed. At the end of carbonic maceration, both tanks were foot-treaded to initiate spontaneous alcoholic fermentation. The next day, the wine was pressed off, back into a stainless steel tank to complete its alcoholic fermentation, which took another two weeks. After resting on its fermentation lees for several months, the two wines were blended, adding a small amount of SO2. The wine was then bottled unfined and unfiltered into a clear glass bottle so you can enjoy its vibrant color. But that also means this isn’t a wine intended for aging – enjoy today!
