Why Schiava blended with Lagrein? We’re pretty sure Jupiter are the only ones in the U.S. making and championing a wine that reminds us of our favorite little blend from the Südtirol in Alto Adige. St. Magdelener is a wine that has been produced in Northern Italy since the Holy Roman Empire. It is a blend of two grapes, Lagrein and Schiava. Lagrein is a historic descendant of Teroldego and genetically related to Syrah, Pinot Noir, and Dureza. It is inky, brambly, and infused with graphite and mineral notes. Schiava (also known as Trollinger or Vernatsch), on the other hand, is a light-bodied red that almost smells like pink cotton candy and tastes like Twizzlers candy. Together, they create a wine that is exuberant and playful, but also savory and serious—sort of like drizzling some very expensive balsamico on ripe berries!
Vinification: Harvested together on November 4th, these were the last grapes to come into the winery. We combined both and sealed them up with dry ice to conduct a full carbonic maceration for 13 days. After carbonic maceration, we popped the lids and jumped in to tread the fruit, letting wild yeasts take over for the final stages of fermentation. Secondary fermentation occurred naturally, and the wine rested for 10 months in neutral Acacia puncheons.
Notes: You’ll notice the inky black color immediately upon pouring. Aromas of mountain herbs and red berries flood the glass, followed by flavors of sappy red berry fruit, graphite, rubbed sage, and plum. Despite its saturated color, the wine is distinctly medium-bodied, thanks to the carbonic maceration and the inclusion of Schiava. Built for substantial cuisine such as braised or slow-roasted meats, cow’s milk cheeses, and creamy polenta, this is a serious wine that is not lacking in joy.
