At Las Jaras, the goal is to make delicious wine that has tons of energy and balance. They want them to be vibrant, delicate, and supple all at the same time while also being food-friendly and easy for anyone to enjoy. The wines are intended to reflect the unique terroir of the vineyards using minimal intervention so you can taste their natural, rhythmic expression. If you are not used to drinking wines made this way, the experience can be a revelation.
The lighter wines can elevate your daily experiences. Bring the elegant bubbles of their Sparkling Wine to your best friend’s engagement party. Nestle the Rosé into your backpack for a trip to the park to watch an epic sunset. Pair the chilled Glou Glou with a margarita pizza to make takeout tastier.
Their medium-bodied reds pair with deep savory meals and create thought-provoking moments. A holiday dinner includes a conversation about Carignan. The Cabernet Sauvignon is brought to your favorite restaurant to share a taste with your server. “Does this remind you of 70’s Napa?” And our Sweet Berry Wine demands explanation, inspires stories, and creates joy. For your Wine!
We are very excited to share their wines with you—there are more to come!
As with all our producers, we will be donating part of the proceeds from sales to a non-profit close to our heart. For Las Jaras Wines, we have chosen to donate to the Alberta Council of Women’s Shelters. Please check them out.
Superbloom
24% Grenache Noir, 16% Grenache Blanc, 17% Marsanne, 14% Grenache Noir, 12% Vermentino, 7% Viognier
11% ABV
Winemaking notes:
Superbloom is named after the wildflowers that erupt in the desert after a wetter-than-normal rainy season. They’re a sign that winter is over and warmer, happier days are ahead.
This is a carbonic co-ferment wine that we made in three separate tanks, each with their own varietal mix. While we would typically employ a cold carbonic for 10-14 days, this time on the 10th day we opted for two days of pump overs to get the fermentation going before pressing. We pressed the juice and fermented it in stainless steel tanks at warm temperature. This new method gives the wine a bit more texture, but with much better clarity, vibrance and chemistry! Once dry, we assembled the lots in tank for aging. Primary and malo-lactic fermentation were native. There have been no additions to this wine.
Tasting notes:
The red grapes give this wine a spicy nose and plenty of texture, while the white grapes and beautiful, salted watermelon and rhubarb notes, plus a clean, mineral finish.
SKU: 117875 | 12 to a case | 750ml, glass, cork (wax covered)
Big Beautiful Buff
100% Albariño
13% ABV
Winemaking notes:
The grapes were hand-picked at night and arrived at the winery mid-morning. There was no skin contact because we did not want to interrupt the delicacy of the variety. We added 10ppm SO2 at this stage to delay malo-lactic bacteria from exploiting the juice and to avoid creating volatile acidity compounds. We heated the tank and native fermentation started about seven days later. We started the fermentation in a stainless-steel tank and then transferred the juice to two 1200L sandstone jarres and a few 600L and 800L neutral demi muids. The wine underwent native malo-lactic fermentation. After 5 months of aging, we racked the wine off its lees in preparation for bottling. This wine was bottled without fining or filtration. The wine may throw a haze or may have a deposit, but this is nothing to be worried about; instead rejoice! After five months of aging, we racked the wine off its lees in preparation for bottling. This wine was bottled without fining or filtration. This means the wine may be hazy or have a deposit, but this is nothing to be worried about; instead rejoice!
Tasting notes:
Like opaque sunshine in the glass, It has aromas of flint, apple blossom, Meyer lemon, and honeydew melon. The palate is bone dry with flavors of yellow nectarine, white cherry and wet rock. The quite d
SKU: 117890 | 12 to a case | 750ml, glass, cork
Glou Glou
56% Zinfandel | 33% Carignan | 6% Sangiovese | 5% Valdiguié
12.5 % ABV
Winemaking notes:
To make this light style red wine we used many different vinification methods including carbonic maceration, traditional skin maceration, and what we call reverse saignée. The goal is always to make a layered, cohesive blend and build complexity by combining many small lots — 13 in this case. A few of the lots were fermented with carbonic maceration, a gentle process that helps to keep early-harvest wines from becoming too tannic. After 12 days, we heated up the tanks and pumped them over for two days before we pressed the juice off its skins and fermented natively in tank after 10ppm sulfur was added. Reverse saignée is when we whole cluster press tannic red grape varieties and then add that juice to a red wine fermentor. This is a way to increase the juice to skin ratio to make a lighter red wine. Then, to keep the wine bright and fresh, about one third of the lots were aged in barrels and rest were aged in stainless steel tanks. This wine received a small amount of sulfur and was filtered prior to bottling. We filter this wine because it really makes the fruit pop and it allows us to get by with very little sulfur use.
Tasting notes:
This Glou Glou is certainly a food wine, in fact, it begs for food. It has enough acid to stand up to your favorite tomato sauce, as well as intense berry notes that perfectly complement the char of a burger or perfectly cooked pizza crust. Serve this slightly chilled, and you will be the hero of your next backyard barbecue—this is the most refreshing red wine ever, and the perfect antidote to long summer days and the heat of the grill. On the nose it is a sea of aromatic black plum, red licorice and raspberry with undertones of clove and hawthorn as it opens up in the glass. On the palate is intense and fleshy with flavors of red plum, hibiscus, pomegranate, and cocoa powder with a long spicy finish.
SKU | 117880 | 12 to a case | 750 ml, glass, cork
Sweet berry wine
57% Zinfandel | 25% Petite Sirah | 18% Carignan
14% ABV
Winemaking notes:
Hand-picked and each block was selected and fermented separately. There were no additions to the fruit when received and added to tanks. We do not perform cold soaks and all lots were native yeast fermented in open-top fermenters. Minimal extraction in the cellar with only one very light punchdown per day. We typically drained and pressed at dryness and aged in neutral 228L Burgundy barrels, used and new French 600L demi muids and 500L puncheons. Press wine kept separate and not added back to the blend. We racked with light lees and blended the wine into 3 blocks in the spring following harvest. We did this to allow the more structured lots marry with the leaner lots. This allowed us to achieve great cohesion in the blend. One month before bottling we racked and blended all of the lots followed by a couple more weeks in the barrel. One week before bottling, the wine was racked clean to a new tank. No fining or filtration. Total barrel time was 14 months.
Tasting notes:
As the days grow short and temperatures drop, even more occasions will arise to uncork a bottle of Sweet Berry Wine: be it holiday feasts, lodge-side apres̀ -ski gatherings, or welcoming the New Year. Laden with spices and vibrant berry notes, this wine pairs impeccably with an array of dishes, showcasing its remarkable versatility. Undoubtedly, it's a wine that will beckon us back time and again throughout the years to come.
SKU | 833995 | 12 to a case | 750ml, glass, screw-top
Old Vines Carignan “Cloe”
Carignan
13.91% ABV
Winemaking notes:
The grower (Gary) has a few vines of golden chasellas growing in an adjacent block, so we have him add them in with the pick every vintage. Handpicked, deststemmed, and very gentle handling to avoid over-extraction. Light punchdowns, which basically just wet the cap. One punchdown a day until ambient fermentation kicked off and then two punchdowns a day once it was going. After the mid-point of fermentation, we backed off to one or no punchdowns. Once the tank was dry, we drained it overnight and pressed the skins and intact clusters in the morning.
The free drain and the press wines were aged separately in 228-liter Burgundian barrels, 500L puncheons and 600- liter demi muids; with very little new oak coming from the demi muids. The wines were aged in a cool room where the wines underwent native malolactic fermentation. We racked the barrels about four months before bottling and then back to clean barrels. The wines were racked a second time a few days before bottling.
No fining or filtration.
Tasting notes:
It opens up with a nose of super intense red licorice (Twizzlers even), pomegranate, and dried cherry. The palate is quite expressive with flavors of bright cherry, raspberry, mineral and spice. There is a controlled mid-palate that will expand with time if you allow it to open up. The finish is long with mineral intensity and quite supple tannin. This wine is a perfect partner to pair with chargrilled foods or Tandoori meats.
SKU | 117876 | 12 to a case | 750ml, glass, screw-top