Skull Wines 'Red' 2021 (750 ml)

Monte Rio Skull Red (Organic)

60% Zinfandel, 30% Petite Syrah, 10% Mission

30% Zinfandel, 20% Syrah, 20% Mission, 10% Petite Sirah, 10% Cabernet Sauvignon, 10% Alicante Bouschet - sourced from organically farmed vineyards. All lots were fermented separately using whole-cluster carbonic maceration in stainless steel for 6-10 days before being pressed into a mix of concrete and stainless steel to complete fermentation (all native yeasts). The wine matured for 10 months in neutral oak before bottling. 12.5% abv.

When Patrick Cappiello was a sommelier and restauranteur at some of New York’s finest restaurants (Tribeca Grill, Veritas, GILT and Pearl and Ash), he was frustrated by the lack of affordable, varietally honest wines from California. In 2018, he teamed up with longtime friend Pax Mahle, formerly a wine buyer for Dean and Deluca and since 2000, proprietor of Pax Wine, one of the leaders of California’s third wave of wineries. Together they craft beautiful, unmanipulated, terroir-driven wines from organic, family-run vineyards.

Their Skull Red is a unique red made from organically-grown grapes from across California wine country. Boasting three different varietals, rarely blended together, this beauty features organically- grown, hand-harvested grapes from three different vineyards. Each varietal undergoes carbonic maceration for 6-10 days in stainless steel and is then pressed into concrete and stainless steel to ferment separately for 8-12 days using natural yeast. The wines are then blended and aged for 10 months in neutral oak barrels to preserve the natural fruit and acidity. Wine-Making / Vinification: 100% hand-harvested whole-cluster fruit. Carbonic maceration for 6-10 days in stainless steel, pressed directly into concrete / stainless steel mix for natural yeast fermentation for 8-12 days. Each varietal separately fermented. Aged for 10 months in old wood barrels.

The philosophy at Skull Wines is to make hand-crafted wines in the spirit of old California - working with family-owned, organically farmed vineyards and simple winemaking. Spontaneous fermentations take place with whole cluster grapes in stainless steel and concrete, and aging takes place in neutral oak barrels. The goal is to make moderate alcohol, higher acid, and fresh wines, naturally.

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