Emme Wines Wynken Blynken and Nod
3 in stock
Region: Mendocino, California
Grape varieties: 100% Zinfandel
Emme Wines Wynken Blynken and Nod is natty Zinfandel with notes of fernet, fresh tobacco, Dr. Pepper, and all things herbal.
Book: Poems of Childhood by Eugene Fields
3 in stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Emme Wines Wynken Blynken and Nod
Emme Wines Wynken Blynken and Nod is natty Zinfandel with notes of fernet, fresh tobacco, Dr. Pepper, and all things herbal. Very expressive from the moment the bottle is opened.
2 tons of Zinfandel were picked from Ricetti Vineyard, foot stomped whole cluster, and left to ferment on skins. After 3 days, 60 gallons of the free run juice was drained from the tank into neutral oak, where it fermented and aged. The remaining Zinfandel spent another 3 days on skins, then was pressed and aged in neutral oak as well. The free run and press wine were kept separate over the winter, then blended into a tank just before bottling.
‘Wynken, Blynken and Nod’ is the title of a poem by Eugene Fields that Rosalind loved as a child. Taste this wine while reading the poem and admiring the art on the bottle, and Rosalind thinks it will all make sense.
Indigenous yeast fermentation. No added sulfur, 1 g/L tartaric acid added at crush. Unfined and unfiltered.
About Emme Wines
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.