No Love Lost 'Claypol Vineyard' Counoise, Lodi, California 2023

No Love Lost, produced in Napa, California, is driven by a mission to make wine accessible to the curious while fostering an open and welcoming community. Winemaker Jay Nunez blends tradition with innovation, crafting wines that encourage discovery and exploration.

• WINEMAKER: Jay Nunez
• FARMING: Organic (Claypol Vineyard, Lodi)
• VARIETY: 100% Counoise
• TERROIR: Sourced from the Claypol Vineyard on the west side of Lodi, an organic site with sandy loam soils and a Mediterranean climate. The vineyard was originally planted to Zinfandel, but in 2016, the vines were pruned and replaced with Counoise scions, bringing a new expression to this small yet remarkable site.
• VINIFICATION: The grapes were placed in a stainless steel fermenter and sealed for carbonic maceration. After 15 days, the tank was foot-tread before pressing. The wine completed fermentation in neutral Burgundy barrels and remained on the lees for a year.
• AGING: Aged in neutral French oak for one year.
• TASTING NOTES: Pale ruby with pink hues. A fruity, tangy, and fresh nose, offering flavors of Watermelon KOOL-AID and ripe strawberries. Juicy, approachable, and lustful, with subtle toasty overtones.
• FOOD PAIRINGS: Grilled poultry, BBQ, cheddar, Pecorino, Gouda, grilled salmon, and mushroom risotto.

From Our 2025 Bottle Cult Notes:

An open mind and an open bottle—No Love Lost is all about breaking down barriers in wine, making it approachable, exciting, and a little unexpected. Winemaker Jay Nunez set out to craft wines that invite curiosity, blending tradition with innovation to create something truly fresh. His approach is evident in this 2023 Counoise, a lively, fruit-driven red sourced from the Claypool Vineyard in Lodi.

Tucked into the west side of Lodi, the Claypool Vineyard was once home to Zinfandel vines, but in 2016, it took a turn for the unconventional. The original vines were grafted over with Counoise, a Rhône variety typically used in blends but rarely given a solo
performance. With sandy loam soils and a Mediterranean climate, the vineyard provides the perfect conditions for this playful, high-toned grape to shine.

Jay’s approach to vinification leans into carbonic maceration, sealing the whole-cluster grapes in stainless steel to coax out bright fruit and juicy energy. After 15 days, the tank was foot-tread before being pressed and moved into neutral Burgundy barrels, where it
spent a full year on the lees. All of this hard work culminates into a zippy wine that’s light, fresh, and packed with character. In the glass, it’s pale ruby with pink hues, practically glowing. On the nose, it’s fruit like Raspberry KOOL-AID and ripe strawberries, with a tangy, lifted freshness that makes it dangerously easy to drink— this is natural wine made right!

Pair it with grilled poultry, BBQ, cheddar, Pecorino, Gouda, grilled salmon, or mushroom risotto—or just chill it for 15 minutes and drink it solo. Because a wine this fun doesn’t need an excuse. Also, if you’re ever in Downtown Napa, hit up their tasting room—trust me. —Cara Patricia, DECANT co-founder