Summary: Although it originated in eastern European vineyards, zinfandel was brought to American shores by horticulturists with ties to Boston, MA. It was first grown in the New World in a greenhouse in Cambridgeport, MA in 1834. Shortly thereafter in 1848, gold was discovered near Sutter’s Mill in the foothills of California’s Sierra Mountains. Boston became an important hub for shipping goods to the gold fields and the zinfandel grape soon hitched a ride to California. In the next few years, other gold-seekers found that the soil of the mountain valleys to the south of Sutter’s Mill yielded a different form of riches when they discovered that grapes thrived in the warm valley temperatures and thin sandy volcanic soils. Today, the Shenandoah Valley region of Amador County is renowned for its flavorful zinfandel grapes. We blend this zinfandel with mourvedure and petite sirah to create a rich tasting, highly aromatic, and enjoyable wine.
Aromatic notes of bramble fruit, blackberries, sour cherry, & cedar fill the powerful nose. The deliciously lingering finish is full of spice and zest, balanced by notes of cocoa and vanilla.
Aging Potential: Drinkable in 2016, but will reach maturity in 3-7 years
Appellation: California Shenandoah Valley
Varietal Composition: 75% Zinfandel, 19% Mourvedre, 6% Petite Sirah
Aging Protocol: 11 months in used 7-yr old American oak barrels. Bottled aged for an additional 6 months.
Alcohol: 15.3% ABV
Production Volume: 614 bottles
Vintage and Production Notes
Sun and heat…those word perfectly sums up the 2014 wine-growing season in the Shenandoah Valley. Plenty of sun and very little rain resulted in ripe grapes with concentrated flavors. After destemming the grapes, the must was frozen for 40 days for full flavor and color extraction. In late November, the frozen must was thawed and fermented with RP-15 yeast. After 11 months in a new American oak barrel, the zinfandel was blended with mourvedre and petite sirah to enhance the flavor complexity.