Breaking Bread Al Dente Red
$39.00
1 in stock
Vintage: 2022
Region: Sonoma County, California
Viticulture: Organic and Dry-farmed
Grape varieties: 80% Mourvèdre and 20% Zinfandel
Breaking Bread Al Dente Red is the perfect light and bright red wine to pair with the food being served in today’s best restaurants or by itself on a summer afternoon. Whole cluster carbonic Mourvèdre and Zinfandel bring the bright high-toned red and black fruit, while still being complex for a light, chillable red.
Song: All Night Long by Billy Squier
Additional information
| NATTINESS | Natty |
|---|---|
| FRUIT | Black Cherry, Blackberry, Red Berries, Red Cherry |
| BODY | Light-bodied |
| ACIDITY | Bright (Medium-High) |
| OAK | Neutral Oak |
| TANNIN | Medium |
| ALCOHOL | 11-12% |
| SWEETNESS | Fruity & Dry |
| SERVING TEMP | Cool Red and Orange (58°–62°) |
| SULFUR | Low Sulfur (less than 50mg/L) |
| VEGAN | Vegan |
1 in stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Breaking Bread Al Dente Red
Breaking Bread Al Dente Red is the perfect light and bright red wine to pair with the food being served in today’s best restaurants or by itself on a summer afternoon. Whole cluster carbonic Mourvèdre and Zinfandel bring the bright high-toned red and black fruit, while still being complex for a light, chillable red.
The Mourvèdre comes from two clones planted in a 4-acre block of our 16-acre estate Mizany Vineyard, which is situated in the famous Cortina Gravel of Dry Creek Valley and named after my father-in-law. It is farmed organically and is currently in year two of OrganicTransition through CCOF. The Zinfandel is 100% dry-farmed, old vine, head-trained grapes from Tollini Vineyard in Redwood Valley, Mendocino County.
About Breaking Bread
Breaking Bread is a new project by Erik Miller, owner and winemaker of Kokomo Wines. Erik’s interest in natural wine came about as he noticed a shift in the industry toward lower alcohol, food-friendly, and low-intervention wine. When he decided to start Breaking Bread, it was very important to Erik, artistically, to build something completely different than his first conception, Kokomo. Erik wanted to be challenged in his craft as a winemaker and he also wanted to understand fermentation from a different perspective that could possibly play a part in his future Kokomo vintages.