KC Labs, Kivelstadt Cellars’ experimental side project,
is all about bucking the traditions of California wine,
and there’s no better example than this Zinfandel.
The fruit is grown at Venturi Vineyard in Mendocino,
and is harvested early then allowed to ferment carbonically
without being crushed. This process allows what is normally
a jammy, tannic, and high-alcohol variety and turn it into
a light, fresh summertime wine.