2025 PROJECT: CARBONIC

CINSAULT

Sawtooth Vinyards, Skyline Vineyards

85% Cinsault, 15% Syrah
Cases Produced: 56

 

Winemaker Note:
In 2023, we played around with a carbonic Syrah, which was a fun, lighter style of red wine—perfect for summer. Cinsault is typically a lighter-style red and is often used for rosé because of this, which made it the perfect varietal to try this style again. The Cinsault was hand-picked, and the whole grape clusters were put directly into tank. The tank was filled with CO₂ to purge any oxygen, and the fruit was left intact for about 4 months. In carbonic fermentation, enzymes inside the whole grapes begin converting sugars into alcohol from within the berry itself before traditional fermentation even starts, creating very fruit-forward, aromatic wines with soft tannins. Typically, this process is done at warmer temperatures, but we kept ours cold to help preserve aromatics and push the wine toward even fresher, fruit-driven character. Earlier in the vintage, I also made a semi-carbonic Syrah. I’m calling it semi-carbonic because we followed a similar process, but used whole berries instead of whole clusters. I ended up blending 15% of this semi-carbonic Syrah into the Cinsault to give it a little more color and weight.
 

Tasting:

This is a light, fruit-driven red with a playful, aromatic profile. Bright cherry and strawberry lead, with lifted notes of bubblegum and candied fruit from the carbonic fermentation. The texture is soft, low in tannin, and easy-drinking, making it a fresh, energetic take on red wine—built for a slight chill and warm weather.
 

Pairing:
Perfect for casual, summer-style meals—think burgers, grilled sausages, or pizza. It also works well with lighter fare like charcuterie, picnic foods, or anything slightly salty to balance the fruit. Don’t be afraid to pair it with a light chill alongside tacos, roasted vegetables, or even dishes with a touch of spice.