Tasting Notes:
Old-soul elegance meets new-world swagger. Grown on 85-year-old vines, this red is like Pinot Noir and Cabernet had a beautiful, balanced baby. Juicy, structured, and silky — filled with red cherry, plum, and a whisper of spice and smoke. It’s graceful, grounded, and absolutely full of character (kind of like your favorite dinner guest).
Notes of sunshine:
A deep ruby pour that opens with ripe cherry and raspberry, layered with savory herbs, cocoa, and a touch of wild earth. The texture is velvety yet vibrant — the tannins polite, the acidity playful. Each sip lingers with just enough spice to make you say, “Well hello there.”
It’s what happens when wisdom meets wildness — the perfect pour for late dinners, big laughs, and well-earned stories.
Fun facts:
We found this vineyard by accident (or maybe fate) — 85-year-old head trained vines with roots that run deep and stories that run deeper. The grapes are small, thick-skinned, and stubborn — which, coincidentally, makes extraordinary wine and describes our team perfectly.
We called it “Vintage A.F.(and fine)” because, well… it is. And Fine. A little Randy. The kind of wine that gets better with age — and attitude.
Farm notes:
These 85-year-old Carignan vines are tended by third-generation family farmers who know every twist and turn of each trunk — because their grandparents planted them. The vines grow on stony, windswept soils that have seen everything: sun, fog, laughter, and a fire and rain.
Farming follows the LODI RULES for Sustainable Winegrowing, one of the most respected certifications in the world. It’s farming with intention — balancing people, planet, and profit so the next generation can inherit not just land, but life.
Why it Matters: Because sustainability isn’t a slogan here — it’s a legacy. These families farm with integrity, care for their crews, protect their soil, and honor the vines like old friends.
What It Means for the Wine: Healthier vines. Happier earth. Deeper flavor. Every bottle carries decades of stewardship — a story of roots, respect, and resilience.
Grape history:
Carignan has been around since your grandparents’ grandparents — a Mediterranean legend that helped shape Southern France and Spain’s greatest reds. Once the workhorse of the vineyard, it’s now having its well-deserved comeback as a solo star.
From these 85-year-old vines, Carignan transforms from rustic rebel to refined poet — all cherry, spice, and smooth sophistication. Proof that age doesn’t just bring wisdom… it brings flavor.
Vintage A.F. is our ode to character, courage, and complexity.A wine with a past, a presence, and a wicked sense of humor.
Recipe:
Rustic Lamb & Fennel Ragù with Wide Ribbon Pasta”
This recipe honors the bold-yet-balanced nature of the old-vine Carignan a grand great food-wine.
Why it works: Carignan from old vines brings rich red fruit, baking spice, umami and savoury meatiness — this Ragù pairs beautifully.
Ingredients (serves 4)
- 1 lb ground organic lamb
- 1 medium organic fennel bulb, finely chopped + fronds or green tops reserved for garnish
- 1/2 organic onion minced
- 3 cloves fresh organic garlic, minced
- 1 Tbsp organic tomato paste
- 14 oz seeded and diced organic tomatoes
- ½ cup red wine you could even use a splash of the Carignan whilst cooking
- 2 Tbsp chopped fresh organic rosemary
- 1 Tbsp chopped fresh organic thyme
- Zest of 1/4 organic lemon
- Sea Salt + fresh ground black pepper to taste
- 12 oz pappardelle or wide ribbon pasta
- Mircoplaned Parmesan to finish
- 3 Tbsp fresh organic Italian Parsley leaves and fennel fronds to garnish
Method (1-2-3 easy):
- In a large heavy bottomed skillet, sauté in extra virgin olive oil the organic onion minced to a light tan, then fennel lightly saute and soften, and garlic until clear.
- Add the lamb and cook until browned.
- Stir in the tomato paste, herbs, salt & pepper.
- Pour in the diced tomatoes and red wine . Simmer gently for about 15 minutes until the sauce is thickened.
- Meanwhile cook the pappardelle according to package directions.
- Toss the pasta with the ragù, plate and finish with parmesan cheese and the reserved Italian Parsley and fennel fronds.
- Pour a glass of the Carignan (slightly chilled, about 65 °F) and enjoy.
Tip: Because Carignan has acidity and structure, it will cut through the richness of the lamb and fennel while matching its red-fruit and savoury spice profile.