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Las Jaras 'Glou Glou'
Grapes — 53% Zinfandel, 34% Carignan, 7% Petite Sirah, 6% Grenache
Region — Mendocino County & Solano Green Valley, California
Tasting Notes — Deep ruby and immediately inviting. Black plum, red licorice, and raspberry on the nose, with undertones of clove and hawthorn that emerge as the wine opens up. The palate is juicy and fleshy — red plum, hibiscus, pomegranate, and cocoa powder, with a playful spiciness on the finish and a bright acidity that keeps everything lively and light on its feet. Serve slightly chilled and don't overthink it.
The Wine — Now in its eighth installment, Glou Glou has become one of the most beloved natural red blends in California — a cuvée built from 14 individual lots of organically farmed heritage varieties, assembled with the singular goal of making a wine that is, in the words of the winery, "the perfect wine for circle foods." Pizza and burgers, specifically. This is not a wine that takes itself too seriously. It is, however, a wine that is very good at what it does.
Farming — All organically farmed. Fruit sourced from Gary Venturi Vineyard and Larry Venturi Vineyard in Mendocino County, and Frei Vineyard in Solano Green Valley — all growers whose farming practices align with Las Jaras' commitment to clean, chemical-free viticulture.
Winemaking — A multi-method approach across 14 individual lots: some fermented with carbonic maceration for lightness and freshness, some via traditional skin maceration, and some using what Las Jaras calls "reverse saignée" — whole cluster pressing tannic red varieties and adding that juice back to increase the juice-to-skin ratio for a lighter, more refreshing result. Native yeast fermentation throughout. Aged one-third in barrel, two-thirds in stainless steel. Small addition of sulfur prior to bottling. Filtered before bottling — the winery is transparent that filtration is a deliberate choice here, allowing them to keep sulfur additions minimal while preserving the wine's bright fruit character.
The Producer — Las Jaras was founded by winemaker Joel Burt and his friend, comedian and director Eric Wareheim — one half of the cult comedy duo Tim & Eric — out of a shared and completely sincere love of natural wine and good food. What started as a collaboration built around Eric's fan base has become one of the most genuinely principled small wineries in California: Joel handles every winemaking decision with rigor and expertise, while Eric brings the irreverence and accessibility that makes natural wine feel welcoming rather than intimidating. Their label art — commissioned from artists, illustrators, and food luminaries including the legendary Joe Beddia of Pizzeria Beddia in Philadelphia — is as carefully considered as the wines themselves. Glou Glou is their flagship: the lodestar, in their words, of everything they're trying to do.
Drink It With — Pizza. Burgers. Anything round. Or honestly, any occasion that calls for a great bottle of red and zero pretension.
Las Jaras 'Glou Glou'
Grapes — 53% Zinfandel, 34% Carignan, 7% Petite Sirah, 6% Grenache
Region — Mendocino County & Solano Green Valley, California
Tasting Notes — Deep ruby and immediately inviting. Black plum, red licorice, and raspberry on the nose, with undertones of clove and hawthorn that emerge as the wine opens up. The palate is juicy and fleshy — red plum, hibiscus, pomegranate, and cocoa powder, with a playful spiciness on the finish and a bright acidity that keeps everything lively and light on its feet. Serve slightly chilled and don't overthink it.
The Wine — Now in its eighth installment, Glou Glou has become one of the most beloved natural red blends in California — a cuvée built from 14 individual lots of organically farmed heritage varieties, assembled with the singular goal of making a wine that is, in the words of the winery, "the perfect wine for circle foods." Pizza and burgers, specifically. This is not a wine that takes itself too seriously. It is, however, a wine that is very good at what it does.
Farming — All organically farmed. Fruit sourced from Gary Venturi Vineyard and Larry Venturi Vineyard in Mendocino County, and Frei Vineyard in Solano Green Valley — all growers whose farming practices align with Las Jaras' commitment to clean, chemical-free viticulture.
Winemaking — A multi-method approach across 14 individual lots: some fermented with carbonic maceration for lightness and freshness, some via traditional skin maceration, and some using what Las Jaras calls "reverse saignée" — whole cluster pressing tannic red varieties and adding that juice back to increase the juice-to-skin ratio for a lighter, more refreshing result. Native yeast fermentation throughout. Aged one-third in barrel, two-thirds in stainless steel. Small addition of sulfur prior to bottling. Filtered before bottling — the winery is transparent that filtration is a deliberate choice here, allowing them to keep sulfur additions minimal while preserving the wine's bright fruit character.
The Producer — Las Jaras was founded by winemaker Joel Burt and his friend, comedian and director Eric Wareheim — one half of the cult comedy duo Tim & Eric — out of a shared and completely sincere love of natural wine and good food. What started as a collaboration built around Eric's fan base has become one of the most genuinely principled small wineries in California: Joel handles every winemaking decision with rigor and expertise, while Eric brings the irreverence and accessibility that makes natural wine feel welcoming rather than intimidating. Their label art — commissioned from artists, illustrators, and food luminaries including the legendary Joe Beddia of Pizzeria Beddia in Philadelphia — is as carefully considered as the wines themselves. Glou Glou is their flagship: the lodestar, in their words, of everything they're trying to do.
Drink It With — Pizza. Burgers. Anything round. Or honestly, any occasion that calls for a great bottle of red and zero pretension.