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Los Chuchaquis Bandido Red

$35.00

Out of stock

Vintage: 2020
Region: San Benito County, California
Viticulture: Organic
Grape varieties: Negrette, Cabernet Pfeiffer, and Zinfandel

Los Chuchaquis Bandido Red is a blend with the rare variety Negrette playing the leading role. Negrette is a dark and inky variety that’s also quite floral.

Song: The Bandit by Kings of Leon

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Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Los Chuchaquis Bandido Red

Los Chuchaquis Bandido Red is a blend of a few different varieties primarily sourced from San Benito County with the rare variety Negrette playing the leading role. Negrette is a dark and inky variety that’s also quite floral, making it a versatile grape suitable for an abundance of blending opportunities. This blend is made up of 82% Negrette all sourced from the Siletto Vineyard in San Benito County, along with 6% Cabernet Pfeffer (another rare San Benito heirloom grape) with another 6% each of Zinfandel from the old Wirz Vineyard (about 3 miles as the crow flies from Siletto) and Albariño from the C5 vineyard in the Santa Ynez Valley in Santa Barbara County.

The grapes were picked by hand. At the winery the grapes were given 21 days of whole cluster maceration to extract tannins, aroma, and flavor compounds in the skins via once daily pumpovers. After pressing and settling, the wine was racked into old barrels for 10 months elevage on fine lees. Racked and blended to tank a month prior to bottling. Bottled August 14th, 2021. 380 cases produced.

About Ryan Stirm

Ryan Stirm is one of the important young farmers and winemakers emerging in California’s new guard; press outlets in the state have buzzed about him for several years. When you ask Ryan about it, though, he’ll say he cares mostly about vineyards: specifically, “the most unique and rugged vineyards found on the Central Coast.” Stirm’s passion for informed, accomplished vinification is clear right away, too; there’s an impatience for opinions held on wine without technical know-how to back them up, even though he’ll also let you know that he wasn’t great at high school. It’s a thing you’ll hear more than once with people who end up making very good wine, and if you happened to go to school with wrestlers, his folded ears speak for themselves. Ryan knows what he’s doing, both in the field and at ferment, and there’s a bit of a humble/assertive push-pull in these wines: not that the style is at all flashy or glossy, but that these wines are a lot of different things: ripe, particular, sometimes subtle, also expressive, rustic, all in alternating fashion. These wines prod: what are the important sites and appellations of California? The style of wine from the state? The great grapes? Who says all wine has to be made as you learn at UC Davis?

Specificity of place, of the vineyard site, is what motivates Stirm the most: “We have two simple goals that direct every operation above all else: to present the narrative of the growing season in a delicious and transparent format, and to craft a wine with a strong foundation intended to age for decades. The fundamentals that we follow are old-school; we work with the seasons. We spend the majority of our time working in the vineyards, with our harvest season spent between monitoring natural fermentations to picking grapes and the overtime hours dedicated to fixing broken gear. …The results are wines [that are] a living piece of California history.”

About Los Chuchaquis

With partner Jehan Hakimian, Stirm also makes wines under the ‘Los Chuchaquis’ label, a more experimental line of interesting fruit sources and combinations, plus unique winemaking, that allows the duo to play with wines that fall even farther outside the California norm. Don’t miss the ‘Bandido’—the type of red wine that will please even cult Napa Cab folks with its not-shy, muscular fruit, but will also surprise with its freshness and nimble quality—for those who don’t want red wines that result in skull-splitting regret the next day.