Blend Wines
The philosophy of concinnitas — the composed whole that exceeds the sum of its parts — expressed not through design but through discovery. Not every vintage produces a blend. When one does, it is because the wines demanded it. The label on each Concinnitas Farm blend features a silhouette of oak trees located at the center of our property, including the oldest and largest oak tree. Behind those trees is a hand-drawn rendering of a night sky with the colors of an aurora borealis that are selected to represent the wine in the bottle.
2024 Cuesta
A blend of Chardonnay (66%) and Savagnin (34%). Whole-cluster pressed to neutral French oak where it fermented with ambient yeasts. Aged for 12 months in neutral oak. Our first harvest of Savagnin resulted in just a single puncheon of the high acid variety. Blending with massale chardonnay barrels served to round the acid and reduce the alcohol on the Savagnin portion of the wine. Bottled unfined and unfiltered.
2024 Camino
A blend of Mencía (72%) and Godello (28%). This red blend is representative of traditions in parts of Northwest Spain where white grapes will often be co-fermented with red varieties to bring aromatic lift, as well as freshness and vibrancy. Because 2024 was our first harvest of both of these varietals, it made sense for us to employ these traditional techniques on our young vines. By harvesting and fermenting varying grapes together, it is possible to create nuanced wines that express the specific terroir rather than a single grape. We are excited to continue to express the essence and heart of the Concinnitas Farm without being constrained by monovarietal practices.
2024 Todograno
A blend of Pinot Noir (60%) and Gamay Noir (40%). Approximately 30% of the Gamay is whole-cluster fermented. The Pommard selection of Pinot Noir makes up the majority of this blend. An ENTAV selection of Gamay Noir from Morgon makes up the remainder. The grapes are harvested two weeks apart and are fermented separately. The Gamay sees 30% whole cluster fermentation. Native yeast fermented in open top fermenters and natural malolactic completion. Aged for 12 months in neutral French oak, bottled unfined and unfiltered.