Angeleno Wine Co Zanja Madre 2017
The Zanja Madre was the first aqueduct built in Los Angeles and for many years was the only way the city received its water. Its artifact is a stone’s throw from our winery and we decided to pay homage to it. Just as it was then, this wine is our everyday drinker. An earthy, savory and structured blend of Tempranillo and Grenache.
Critical AcclaimAll Vintages
This entire Angeleno project is a noble effort to shine a light on Los Angeles winemaking history and, more importantly, its potential. This rustic blend of 50% Tempranillo and 50% Grenache offers sagebrush, red currant and ripe cranberry on the nose, while the lighter-bodied palate shows wild cherry, dried plum, bay leaf and chaparral spice. Editors’ Choice.
With a focus on unique varietals, Angeleno Wine Co aims to push the boundaries of what Southern California wine growing can be. Our pride and joy is a small vineyard about an hour north of Los Angeles outside a little town called Agua Dulce. It is farmed by Juan Alonso, a visionary who planted an array of lesser known Spanish grape varietals from his native Galicia. We only work with vineyards that farm sustainably and we source our grapes from land that is special for different reasons. Tannat, Graciano, Godello, Loureiro, and Treixadura are some of the unique varietals that Angeleno makes into wine every year. We harvest early to preserve natural acidity in the fruit. We strive to make wines that are elegant, balanced and that express Los Angeles' unique character: a growing region where the desert meets the sea.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.