Region: Mendocino County, California, USA (Calpella Valley)
Grapes: 100% Zinfandel
Body: Light
Notes: Bright cranberry, wild raspberry, fruit leather, bubblegum, fall baking spices, stemmy notes, mouthwatering acidity
Pairing: BBQ pulled pork sliders, charcuterie boards, grilled veggie skewers, tomato-based pasta dishes, picnic snacks
"KC Labs" is the experimental, low-intervention playground of Jordan Kivelstadt and the team at Kivelstadt Cellars, based in Sonoma. Frustrated by the heavy, overly extracted, and high-alcohol style that has dominated modern California winemaking, Kivelstadt launched the KC Labs project to champion "vin de soif" (wines for thirst)—light, transparent, and effortlessly crushable bottles that prioritize freshness and fun.
This 2025 Zinfandel is a complete subversion of the traditional, high-octane California "bruiser" Zin. The fruit is sourced from the historic, certified organic Venturi Vineyard, located just north of Ukiah in the Calpella Valley, where the head-trained vines were planted back in 1955 and grow without irrigation in gravelly loam soils. To achieve its ultra-light, translucent framework, the hand-harvested whole clusters are tipped into sealed fermenters blanketed with dry ice. This kickstarts a 100% anaerobic carbonic maceration inside the uncrushed berries, trapping high-toned red fruit and bubblegum aromas while leaving heavy tannins behind. The grapes are gently pressed midway through fermentation, and the juice finishes its journey in neutral barrels before being bottled early. The result behaves more like a structured rosé or a breezy Beaujolais than a standard red—bursting with electric, snappy acidity that begs to be served ice-cold.
Region: Mendocino County, California, USA (Calpella Valley)
Grapes: 100% Zinfandel
Body: Light
Notes: Bright cranberry, wild raspberry, fruit leather, bubblegum, fall baking spices, stemmy notes, mouthwatering acidity
Pairing: BBQ pulled pork sliders, charcuterie boards, grilled veggie skewers, tomato-based pasta dishes, picnic snacks
"KC Labs" is the experimental, low-intervention playground of Jordan Kivelstadt and the team at Kivelstadt Cellars, based in Sonoma. Frustrated by the heavy, overly extracted, and high-alcohol style that has dominated modern California winemaking, Kivelstadt launched the KC Labs project to champion "vin de soif" (wines for thirst)—light, transparent, and effortlessly crushable bottles that prioritize freshness and fun.
This 2025 Zinfandel is a complete subversion of the traditional, high-octane California "bruiser" Zin. The fruit is sourced from the historic, certified organic Venturi Vineyard, located just north of Ukiah in the Calpella Valley, where the head-trained vines were planted back in 1955 and grow without irrigation in gravelly loam soils. To achieve its ultra-light, translucent framework, the hand-harvested whole clusters are tipped into sealed fermenters blanketed with dry ice. This kickstarts a 100% anaerobic carbonic maceration inside the uncrushed berries, trapping high-toned red fruit and bubblegum aromas while leaving heavy tannins behind. The grapes are gently pressed midway through fermentation, and the juice finishes its journey in neutral barrels before being bottled early. The result behaves more like a structured rosé or a breezy Beaujolais than a standard red—bursting with electric, snappy acidity that begs to be served ice-cold.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.