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2006 Estate Zinfandel
Vineyards
Fruit for the Estate Zinfandel, is sourced 100% from the Clos LaChance Estate Vineyard in San Martin. The 150-acre Estate Vineyard was planted in 1999-2000. Nearly 20 varietals were planted, along with 60 separate clones—providing our winemaker 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 fergitation) were also installed onsite, ensuring the highest quality fruit possible.
Winemaking
The zinfandel grapes were hand harvested, hand sorted and destemmed to both open and closed top tanks. After a 48 hour cold soak, fermentation was started. The must was punched down or pumped over 3 times a day through fermentation. Once complete, the wine was pressed off the skins and barrel aged for 20 months in 20% new French oak and 30% new American oak. This wine was bottled unfined and unfiltered.
Winemaker’s Tasting Notes
Ripe, full-bodied and powerful, this is a big Zinfandel. The alcohol level is 16%; however, due to excellent weather conditions throughout the picking period of the 2006 vintage, we were able to extend hang-time and balance the fruit flavors with the higher alcohol level, and the heat is balanced with the bright fruit. Sweet raspberries on the nose, ripe plums and figs, along with a cinnamon spice. Dried cherries and raspberries on the palate, hints of cocoa and a rosemary. The finish is long and smooth, and I get a touch of the vanilla at the very end, from the oak ageing.
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