Varietal(s): Mouvèdre (Mizany Vineyard)
Vineyard Management: Organic
Winemaking: Whole-Cluster, Spontaneous Fermentation, No Sulfur additions
Typicity: Atypical since the maceration is 100% whole-cluster carbonic. It's snappy little red that over performs, and is a real treat with warmer weather.
Bio: This is the second label for owner and winemaker, Erik Miller. A native to Indiana, Erik moved out to California and is kind of a garage-built vintner. He started working in wineries after his move, and by 2004, opened Kokomo winery with partner Randy Peters.
Breaking Bread is Erik's project that focuses on dry-farmed old-vine Zinfandel and other rarities found in pockets throughout California. These small parcels are wholly unique to California and I tend to agree with Erik that they have the potential to show a sense of place that other varietals are not able to embody. This bottling is vinified with no additions of yeast, no sulfur and is began in neutral barrels. Whole-cluster carbonic maceration and aged in neutral French oak for three months. It's meant to be enjoyed with food, but it's just as good on it's own.
