Light and ethereal, this red wine is meant to be served chilled and to refresh. The Pinot noir and Zinfandel bring loads of bright and fresh berry fruit on the nose and pallete and the Carignane Rosé, Chenin blanc and Colombard all help contribute to the freshness, liveliness and acidity of the wine.
The Astral Plane is the metaphysical boundary that separates the earth from the heavens. One must shed the norms and accepted traditions in order to free one’s mind to break through this plane into the heavens. The combination of rosé, white, and red wines creates a category-less wine that subverts definition. Les Lunes Wine has always focused on vineyards and farming. The wines are structured, elegant and age-able. The 2019 Astral Blend is a slightly different interpretation of Les Lunes’ estate vineyards in that the intention of the wine is to be light, fresh, and quaffable. This wine demonstrates a more playful side of their in-house farmed vineyards. Through shorter macerations and aging the wine showcases the incredible fruit potential created by their thoughtful organic farming.
Les Lunes manages and performs all aspects of farming at the Kimberly and Pyaleh Vineyard. Everything is 100% organic, neither synthetic herbicides nor insecticides are used and all sprays are timed in relation to the moon. As we transition to dry-farming, the vineyard is watered minimally two or three times a year depending on vintage conditions. Composting and cover crops are used to increase the organic material, life and vitality of the soils. The balance of the blend comes from the farmers we partner with who farm their old-vine vineyards with focus, care, and 100% organic practices.
The Kimberly Zinfandel and Pyaleh Pinot noir were harvested separately at their optimal ripeness. Both were hand destemmed and macerated for 10-14 days. The Zinfadel Rosé, Colombard, Carignane Rosé, and Chenin blanc were each harvested separately and pressed whole cluster. All fermentations, both primary and malo-lactic, were completed with indigenous yeasts. The blend was made in January, at which point 20 ppm SO2 were added before being bottled in early February.