Also called Napa Gamay (though not Gamay at all) , Valdiguié has a killer purple color, light tannins and floral berry notes. It was widely planted in Napa in the 50’s and 60’s and made into a light red wine that was popular until Cabernet Sauvignon started to demand higher prices and it was slowly ripped out and replaced.
This wine smells like blackberries and stewed strawberry, blueberry pie, boysenberry, dark pomegranate, Chinese 5 spice, and a touch of anise. It smells bright but has an intense finish that I keep going back to.
This wine is totally crazy in 1/3 of it’s making, which is done by fermenting in a plastic bag. See pics above. This is kind of carbonic but rather anaerobic because there is no oxygen added to the bag. I don’t know of anyone else using this bag technique. Do you?