Emme Wines Pink Lemonade
$36.00
1 in stock
Vintage: 2022
Region: Mendocino, California
Viticulture: Organic
Grape varieties: Chardonnay, Colombard, Zinfandel, Abouriou, Valdiguié, and Carignan
Emme Wines Pink Lemonade is a light and bright blend of all the grapes (both red and white) found at the famed Ricetti vineyard in Mendocino. I don’t know what to tell you. If you can’t have fun drinking this wine, you’re just dead inside. Bright red berries and fruit, lemon acidity, slight pop rocks texture, and an easy finish.
Song: Raise Your Glass by P!nk
Additional information
| NATTINESS | Super Natty |
|---|---|
| FRUIT | Pomegranate, Raspberry, Red Berries, Strawberry |
| BODY | Light-bodied |
| ACIDITY | Electric (High) |
| OAK | Neutral Oak |
| TANNIN | Light |
| SERVING TEMP | Cool Red and Orange (58°–62°) |
| ALCOHOL | 11-12% |
| SWEETNESS | Fruity & Dry |
| SULFUR | Zero Sulfur Added |
| VEGAN | Vegan |
1 in stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Emme Wines Pink Lemonade
Emme Wines Pink Lemonade is a light and bright blend of all the grapes (both red and white) found at the famed Ricetti vineyard in Mendocino. I don’t know what to tell you. If you can’t have fun drinking this wine, you’re just dead inside. Bright red berries and fruit, lemon acidity, slight pop rocks texture, and an easy finish.
The blend is composed of two separate picks. The first of these picks is the earlier-ripening varieties at Ricetti – Abouriou and Zinfandel (which contribute tannin and color), as well as some Colombard (for acidity). The fruit was partially crushed and left to ferment on skins for 5 days, then pressed to stainless steel to finish primary fermentation. Once sugar-dry, the wine was moved to neutral barriques to age for 6 months.
The second pick, a full month later, comprises the later-ripening varieties at Ricetti – Valdiguié, Carignan, and Colombard. The fruit from this pick was very minimally crushed, with lots of whole berries left intact for a partial carbonic fermentation. After 6 days whole cluster, the partially fermented fruit was pressed to stainless steel. Once primary fermentation finished, the wine was moved to neutral barriques to age for 5 months.
In late March, these two field blend components were racked out of their barriques and blended just before bottling, to create one comprehensive Ricetti field blend. Indigenous yeast fermentation. No added sulfur, no other additions, unfined and unfiltered.
About Emme Wines
From winemaker Rosalind Reynolds:
My name is Rosalind, and I farm grapes organically and make wine without additives.
I work within a like-minded community of grape growers and winemakers in Northern California. 2018 marked the first year I set out to create something of my own, albeit with the welcome support of the talented people who surround me.
Wine, at its core, is about community. Countless hands are involved in every glass you drink – the growers who planted cuttings three generations ago; the field workers who prune the vines in winter, tend them throughout the year, and pick the grapes to come autumn; the winemakers and interns who foot stomp those grapes, forklift bins of fermenting fruit from tank to press, and fill barrels with wine to rest before bottling; and the distributors, restaurateurs, and sommeliers who help bring that bottle to you. An incredible amount of labor and love goes into filling a glass with wine, and I am constantly reminded of and grateful for the community that makes all of it possible. I could not do this alone, nor would I want to.
Similarly, at the end of the day, wine should be enjoyed with your own community of friends and family. I aim to make fresh, bright wines that taste good, encourage thoughtful discussion, and ultimately bring people together.