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Tinto Amorio 'Jajaja' Glou Glou Zinfandel Mendocino County, USA 2023 (750ml)

$36.00

Minority Producer

Certified Organic & Vegan. Taste: This wine is fresh, lively with aromas of raspberry compote, strawberry jam, potpourri and cinnamon on the nose. The flavors on the palate are strawberry, cassis, crisp red apple skins, black tea, dancing across the mouth

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In stock: 9 available

Product Details

Style: Red Wine

Producer: Tinto Amorio

Grapes: 95.2% Zinfandel (Mendocino), 2.8% French Colombard (Madera), 1.7% Gewürztraminer (Paso Robles, Potter Valley), 0.3% Albariño (Lodi)

Where: Medocino County, California

Country: USA

Critic tasting note: (2023 vintage) "This wine is fresh, lively with aromas of raspberry compote, strawberry jam, potpourri and cinnamon on the nose. The flavors on the palate are strawberry, cassis, crisp red apple skins, black tea, dancing across the mouth into cardamom spice, licorice, and supple, silk tannins. Pair with conversation and a good friend." - Wine Enthusiast

Vegan & Organically Farmed

About the Wine:

Chillable semi-carbonic Glou Glou red wine. Designed to evoke the warmth you feel laughing with your mates. JAJAJA is the talking point of every dinner party or disco, and is crafted to be shared. Production: Organic, dry-farm Zinfandel hand-picked in Mendocino. ½ the grapes were destemmed and ½ were left whole cluster for a 10-day semi-carbonic maceration in tank. Primary fermentation was native with an experimental 4.8% French Colombard, Gewürztraminer, Albariño co-ferment. The wine was sur lie aged in a mix of French oak barrels & stainless-steel tanks for 3 months before being racked off the lees for bottling on a full moon's day. <25 ppm of sulfur was added, unfined, unfiltered, native yeast. Each bottle was hand-waxed – the name Jajaja is a reflection of the laughs we share together.

About the Producer:

Founder Anish Patel endured a near-fatal car accident and decided to rethink his career path. While Patel at one point considered becoming a monk, half a year of introspection helped pushed him to take his talents to California, translating the learnings from his previous career into building a natural wine label in California. Seems like that was a good choice, because now the brand’s wines are a huge hit.

The brand prides itself on using organic grapes, utilizes minimal sulfites in the winemaking process (opting for 35 ppm—or less—as opposed to the 50+ ppm found in conventional wines), and keeping things vegan by eschewing animal byproduct-based fining agents. This winery only employs friends and family and donates 5% of its proceeds to California food banks.

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