About Lost Blues Luckpenny Malvasia Bianca 2019:
Small batch wine. The label is discontinued due to the owner retiring.
This white wine is unfined and unfiltered. Crisp and clean… with body.
There’s a slight haze to this bottling, which begins with intriguing aromas of tart citrus, wet wool and tangy lemon, like meandering through a damp lemon orchard. There’s a grippy texture to the palate, where sour lemon candies and perfumed orange-blossom flavors meet with guava peel.
Barrel fermented on original lees and aged for 6 months in the same barrels.
French Camp Vineyards from Paso Robles Highlands
Only 95 cases produced. 100% Malvasia Bianca grape. Barrel fermented on original lees and aged for 6 months in the same barrels.
In all of the wines, the winemaker tries to co-ferment as much as possible, and often use a bit of stem inclusion and extended maceration. He has yet to make a single origin wine, and doesn’t plan to. The winemaker gets real excited about co-ferments. Mixing multiple sources together while they are still fruit, then fermenting them in hopes of building a super-wine is what the owner is all about.
About The Winery:
Founded in 2012, Lost Blues is a vision made real by two hands, a strong back, and the help of many friends.
One of the really exciting projects in Paso Robles, Lost Blues is a tribute to the old times in this region where things moved very slowly. At a mere 19 years of age, Gio Grandinetti worked a harvest at Meridian Vineyards and he found his calling in wine. It wasn’t until 2012 when he started his own label, Lost Blues, and priced the wines at only $42.00.
The owner and winemaker has always been fascinated that some of the best blues music ever recorded has been lost as the recordings degraded. This reminded him of making wine, a life’s work that ultimately disappears. This sort of temporary media parallel really resonated with him and gave the name to his label “Lost Blues”. The label’s art design tends to have this “man vs nature” sort of feel to them. Gio really appreciated the struggle they depict. Often winemaking can feel like a struggle, as he says: you are working with this very natural thing, but you must bend it to your will.