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THE HUMMINGBIRD MANTRA
Hummingbirds have been a part of Clos LaChance lore since the first vintage in 1992. Vintners Bill and Brenda Murphy chose the hummingbird as the symbol for Clos LaChance Winery due to its territorial nature and ability to chase away the grape-eating birds from the vineyards. Each wine in the Hummingbird Series is named for a true species of Hummingbird—a species that we feel has similar characteristics to the varietal. Buff-Bellied Hummingbirds are found primarily in Mexico amongst tangled thickets and vines in open forests. The bird migrates south from the Rio Grande area in the winter to Mexico until the following spring. Buff-Bellied Hummingbirds are green with shiny throats, a brown tail and an orangey buff-belly.
VINEYARDS
Fruit for the 2005 Buff-Bellied Zinfandel is sourced 100% from the Clos LaChance Estate Vineyard in San Martin. The 80-acre Estate Vineyard was planted in 1999. Nearly 20 varietals were planted, along with 60 separate clones—providing Winemaker Stephen Tebb with a spice-rack of blending wines. Hot sunny days throughout the growing season, coupled with cool ocean breezes in the evenings, allow for increased grape hang-time, and the further development of flavors and complexities. Computerized vineyard maintenance and data recording systems (weather stations, leaf and soil sensors, automated irrigation and fertigation) were also installed onsite, ensuring the highest quality fruit possible.
VINTAGE
Rains in the early spring and summer created vigorous vine growth early on. Harvest started on schedule, however the cool weather slowed things down, with the last grapes coming in around Thanksgiving. Yields were through-the-roof all throughout the state. Clos LaChance’s winemaker Stephen Tebb ran out of tank space halfway through harvest. Fortunately, the weather cooperated and Stephen literally stored the grapes on the vine for several weeks. This turned out to be a blessing in disguise as the resulting wines are some of the best Clos LaChance has produced.
WINEMAKING
After harvest, the grapes were brought immediately to the winery where they were hand-sorted, destemmed and cold-soaked in closed-top stainless-steel fermenters for 24 hours. The must was inoculated and pumped over twice daily at the beginning and end of fermentation. Winemaker Stephen Tebb chose to increase pump-overs to four times per day, therefore increasing color and intensity of flavors. Fermentation lasted an average of 8 to 10 days, after which the wine was drained and pressed into barrel. The wine aged 25% in new American oak barrels. The remainder of the wine was aged in neutral oak barrels. Ageing took place over the course of 14 months. The wine was racked twice during that period.
WINEMAKER‘S NOTES
Wild black berry and raspberry fruit aromas along with rose oil, bottle brush with a hint of dill. Blueberry and blackberry jam flavors, touches of red cherry, sweet vanilla and oak spice on the finish.
FOOD PAIRING
Penne with Peppered Chicken and Spicy Sausage, Moussaka (Lamb, Eggplant and Feta Cheese Casserole), Aztec Chocolate Mousse (Chocolate Mousse with Chile Powder)
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