Breaking Bread "Al Dente" Mourvedre, Sonoma County, California 2022

THE WINE: The Mourvèdre comes from two clones planted in a 4- acre block of our 16-acre estate Mizany Vineyard, which is situated in the famous Cortina Gravel of Dry Creek Valley and named after my father-in-law. It is farmed organically and is currently in year two of Organic Transition through CCOF. The Zinfandel is 100% dry farmed, old vine, head trained Zinfandel from Tollini Vineyard in Redwood Valley, Mendocino County.

While we are no stranger to carbonic maceration, this is the first red wine that is fermented 100% whole cluster. Our other reds are primarily whole cluster but with some foot treading to help release more color and tannins into the juice, which combined with longer time in barrel, makes those wines more ageable. With Al Dente, we were looking for a style that is delicate enough to pair with lighter cuisines – from seafood to vegetarian to the ever-popular farm to table – without overpowering the nuances those types of dishes offer. Coming in at 11.7% alcohol, this wine is surprisingly complex. It sees three months in neutral French Oak barrels and goes through full malolactic fermentation.

THE PRODUCER: Breaking Bread Winery began as a creative outlet for Erik Miller, the esteemed and experienced winemaker of Kokomo Winery. What started as an exploration of different winemaking techniques and new takes on old varietals has evolved into something even more straightforward – Breaking Bread is a lifestyle wine.

We source from the best growers who farm sustainably and organically. We touch the wine as little as possible, but ensure it arrives in your glass clean and stable. We believe in using native yeast and little new oak. We believe in minimizing our environmental footprint by using lightweight glass and foregoing tin capsules. We believe in honoring ancient winemaking techniques, from skin-contact white wines to carbonic maceration to method ancestral sparkling wine.