| Vintage: | 2009 |
| Wine Type: | Red Wine |
| Varietal: | Zinfandel |
| Appellation: | California |
| Harvest Date: | September 5-October 8 |
| Acid: | 0.63g/100ml |
| PH: | 3.73 |
| Residual Sugar: | .34% |
| Alcohol %: | 14.0% |
Vineyard Notes:
Selecting fruit for the California Zinfandel program is a daunting task; the primary focus is harmony, with an emphasis on early drinkability and an elegant structure. The 2009 vintage of the California Zinfandel continues to draw from an assortment of superb Zinfandel vineyards. The backbone of the blend (46%) is from the famous Zinfandel growing area of Lodi, which brings an explosive berry/cherry character to this wine. Thirty miles away in Contra Costa County, we
grow Zinfandel on low yielding, head-pruned vines in the unique sand soils of Oakley (43% of blend). This region is known for creating wines with intense dusty wild berry fl avors and peppery tannins. The balance of the blend is from selected vineyards throughout Sonoma and other growing regions in California.
Production Notes:
To create this wine, we begin by entirely de-stemming and only lightly crushing the
grapes, which preserves the fruit and limits harsh tannin extraction. Then, a moderately warm fermentation is conducted in closed stainless steel tanks using specialized wine yeast. Wines are pressed once desired tannin levels are achieved, then free run and press wine is combined. By racking the wines two or even three times before setting them down to wood for eight months, we achieve early elegance without sacrifi cing bright fruit. We use 30% new French oak with a medium toast level, which contributes a delicate vanilla and nutty character.
Winemaker Notes:
As always, the California Zinfandel is both challenging and rewarding to produce. Severe selection criteria and master blending are evident in the final product, which showcases a wide array of dark berry fl avors—especially black cherry and strawberry. Firm, supple tannins are complemented by nice spice notes and a lasting vanilla finish, both derived from oak aging.
Food Pairing:
With its smooth structure and rich, berry fl avors, the California Zinfandel pairs best with bold-fl avored foods such as penne putanesca, grilled steak or chili con carne.