Back to Zinfandel ~ Dry Creek Valley
The fruit for this release comes from two well-established vineyards right near our winery. Pauline’s Vineyard is right across the street and Timbercrest Farms is right outside our winery door. They both represent the heart of Dry Creek Valley and have done so for many, many years. In years when the vineyards have different flavor profiles, we produce two vineyard designates. But in years, such as 2013, when the flavors are very similar we blend them together and make the Dry Creek Valley blend.
The Pauline’s Vineyard is an extension of the relationship we have with Randy Peters of the Peters Vineyard. Owned by Randy’s Dad and named for his mother, Randy manages this vineyard with the same love and skill as he does the Peters Vineyard. Timbercrest Farms is owned by the Waltenspiels, the former producers of Timbercrest Farms dried fruit and is also managed by Randy Peters.
We use many of the same techniques with our Zinfandel as with our Pinot Noir. We cold-soak the grapes for three days and once the fermentation begins we hand punch the grapes in open-top fermenters, a method not commonly used with Zinfandel. The wine is then aged for 15 months in Francois Frères oak barrels. We always keep the grapes separate throughout the process so we can make blending decisions after the grapes have evolved independently. Because we make our Zinfandel using the same techniques as our Pinot Noir, our Zin really appeals to the Pinot lover.
Rich dark garnet in color, this big brambly and spicy Zinfandel is consistent with its blackberry fruit and hints of blueberry, spice and cracked black pepper flavors, complemented by toasty notes of oak. The long spicy, peppery finish is infused with ripe berry that lingers with underlying tobacco and makes this Zin a perennial favorite.