2023's Carbonic Tempranillo comes from the youngest Tempranillo vines at Dale and Becky Klein's vineyard west of Henley in the Hill Country AVA. Planted in 2015, their vineyard has shallow, rocky soils over limestone slabs on the side of a small mountain making it an ideal site to restrain the natural vigor of Tempranillo. The vineyard is also blessed with constant wind, helping to reduce the disease pressure from rainy periods that can frequently occur in Central Texas, resulting in grapes with naturally thicker skins. 

2023 was the 2nd hottest year in Texas history, but you wouldn't have known it in May. An unusually warm February prompted early budbreak, pushing harvest in the Hill Country up into late summer. Fortunately we had a cooler, wet spring that helped set a good crop. In June the "Heat Dome" set in and wouldn't relent until late September. With these being the youngest vines in the vineyard with perhaps the most abundant crop, we decided to pivot into making a Nouveau/Carbonic style wine. This decision allowed us to harvest the fruit earlier, with more of a focus on freshness instead of ripeness. With high's consistenlty over 100 and lows rarely dippping below 80, we feel this was the best decision for the vines and the wine. 

Hand harvested at night into small crates, then gently placed into tanks full of CO2. After 1 week of carbonic maceration, tanks were opened, fruit stomped and fermented on the skins until dryness. Typical of carbonic wines, this wine has softer tannins, lower alcohol, fresh raspberries and little hint of chocolate. Great with charcuterie, cheese and picnics. Drinks well with a light chill. - 70 cases produced