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Available in a large format, this 91 point GB favorite will entice and please all who love great red wine. More info »
The medium-weight of the lush and bold palate of this large format Zinfandel is kept fresh and alive by surprisingly vibrant acidity and flavors of clove-lead baking spices, dark berries, dried lavender, and cocoa.
Although 39 year-old vines are considered relatively young by Sonoma standards for Zinfandel, the 2013 Zinfandel lacks nothing in the varietal's hallmark fruit-driven richness and depth, yet in the balanced, layered, and food-friendly style one expects from six generations of winemaking. Intense and comforting aromas of mixed red fruits, blueberries, and plum, brown sugar spiced with vanilla bean, and warm, toasty cedar waft to the nose like fresh pie out of the oven.
The medium-weight of the lush and bold palate is kept fresh and alive by surprisingly vibrant acidity and flavors of clove-lead baking spices, dark berries, dried lavender, and cocoa that continue into a creamy, extended finish that lingers on the taste buds like memories of that first profound bite of grandma's warm, homemade pie. And like grandma's cooking, expect this wine to get better with age-- from now until seven years from the vintage date.
The 13 acres of Zinfandel on Rhinefarm was planted in 1976 and grows in the upper benchland portion of the vineyard at an average elevation of 200 feet. It thrives in the rocky, well-drained conditions presented by the alluvial fan comprising the lower Mayacamas Mountain Range. Topsoils are 18 to 34 inches deep, consisting of Rhyolitic volcanic ash and alluvial wash. Beneath the topsoil is a mostly impervious layer of consolidated volcanic ash with occasional fractures for the roots to penetrate to deeper depths, producing wines with concentrated fruit flavors and firm structural qualities. Pervasive maritime breezes and long daylight exposure allow fruit to develop intense concentration while retaining vibrant structure. The vineyard typically yields 2.5 tons/acre.
To make our estate Zinfandel, we hand-harvest and ferment with Prise de Mousse yeast strain. It enjoys 25 days of extended maceration to develop deeper, richer flavor. Using gentle pump-overs tailored by individual lot, we also employ louvers and screens to eliminate exposure to skins and seeds which might introduce off flavors. The wine ages an average of 15 months in 50% French and 50% American oak barrels, 35% new, before bottling and release.