• 2024 Le Machin Red Wine Vin Rouge
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2024 Le Machin Red Wine Vin Rouge

Le Machin (The Thing) is a new project from Craig Winchester and Mike Roth at Lo-Fi, bringing accessible, honest expressions of wine sourced from organic vineyards throughout Santa Barbara County. This Côte de Central Coast blend reflects a broad expression of the region, highlighting the interplay of diverse microclimates, elevations, and geologies. Sourced from vineyards spanning the Sta. Rita Hills, Los Olivos District, Alisos Canyon, and the San Luis Obispo Coast. The blend includes Grenache from Spear Vineyard and Old Oak Meadow, Mourvèdre from Old Oak Meadow and Rancho Arroyo Grande, Syrah from Coquelicot Vineyard, and Cinsault from Nolan Ranch Vineyard, with all lots harvested over the course of one month.
$32.00
$32.00
Sale Sold out

Specs

Type: Red
Grapes: Grenache, Mourvèdre, Syrah, Cinsault
Winemaker: Craig Winchester, Mike Roth
Vintage: 2024

Geography

Country: United States
Region: California
Sub-region: Santa Barbara County, San Luis Obispo County
Vineyard: Spear Vineyard, Old Oak Meadow, Rancho Arroyo Grande, Coquelicot Vineyard, Nolan Ranch Vineyard
 

Farming

Certified Organic (CCOF), Certified Sustainable
 

Harvest

Each lot harvested separately to preserve site and varietal character. Spear Grenache fully destemmed; Old Oak Meadow Grenache 50% whole cluster and 50% destemmed; Mourvèdre from Old Oak Meadow and Rancho Arroyo Grande entirely whole cluster; Coquelicot Syrah and Nolan Ranch Cinsault destemmed.
 

Fermentation

Native yeast primary fermentation with lots fermented separately. Spear Grenache fermented with daily punch-downs or pump-overs; Old Oak Meadow Grenache fermented as a single lot with gentle daily pump-overs; Mourvèdre fermented in semi-carbonic style with tanks remaining unworked, intact berries, and no daily draining; Coquelicot Syrah and Nolan Ranch Cinsault fermented with daily punch-downs or pump-overs. Minimal intervention approach with little or no sulfur additions.
 

Aging

After pressing, wines racked to 228L barrels, 500L puncheons, and 600L demi-muids for secondary fermentation and aging. 16 months in neutral oak barrels, then blended and racked to tank. Coarse filtration applied for clarity while preserving integrity and evolution of the wine.