2011 Dry Creek Zinfandel

The 2011 blend of 95% Zinfandel and 5% Petite Sirah produced a medium bodied wine that highlights fresh fruits and aromatics while retaining Zinfandel’s varietal identity
Blend95% ZN, 5% PSMA0.2
Alc %15.8VA0.67

On approach, you’ll experience a dense, medium reddish-purple core which extends to a pinkish rim. Black cherries, blackberries, plum, violet and vanilla waft generously from the glass accompanied by an ever so slight undertone of Zinfandel’s signature jam. Bright acidity is balanced by firm tannins and spice with a warm medium body and lingering finish of cocoa.

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Vineyard Notes

The fruit for this wine came from the more than 100 year old vines at the Ray Teldeschi Ranch. Located in the heart of Dry Creek Valley, the vineyards run from the valley floor up to the east hills. Like most great Zinfandel sites, these vines are head pruned, yields are low and the grapes offer flavors of cherry, blackberry and boysenberry. In addition, we also sourced Petite Sirah from the ranch for increased structure, color and mid-palate weight.

Production Notes

Fall rains held off until after harvest, allowing both the Zinfandel and Petite Sirah to continue to develop rich flavors and aromatics until being picked on October 1st. Upon reaching the winery, the fruit was rigorously sorted to remove rare incidences of botrytis and raisins. Raisins were removed to favor a spicy vs a jammy style of Zinfandel. Since the Zinfandel and Petite Sirah were picked on the same day, 5% Petite Sirah was co-fermented with the Zinfandel to incorporate more structure and increase and stabilize color early in the process.

The must underwent a four day cold soak before yeast inoculation kicked off the primary fermentation. Fermentation temperatures were consciously kept below 85˚F by frequent punch-downs to retain aromatics. Upon completion of primary fermentation the wine was allowed to remain on its skins to continue to extract and soften fruit tannins before being pressed to 50% American and 50% French 1-Use oak barrels on October 23rd. The wine was barrel aged for 16 months.