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2007 ZINFANDEL
| Varietal: | Zinfandel |
| Appellation: | Temecula Valley |
| Vineyard Notes: | The 2007 growing season followed one of the driest winters on record, resulting in a slightly smaller than average crop with most varietals. Bud break in early spring was followed by a midsummer heat spell which saw temperatures exceed 105° Fahrenheit with excessive humidity for nearly two weeks sped up sugar levels on the white varietals, which were harvested in mid-to-late August. Despite several scattered thunderstorms, a mild September allowed extended “hang time” for the reds, further developing color, flavor and tannin structure and resulting in wines of tremendous aroma and flavor profiles, outstanding color and depth. |
| Winemaker Notes: | Our 2007 Zinfandel was gently crushed in small lots, leaving a small percentage of whole berries in the must, and transferred to stainless steel tanks for fermentation, during which the wine was “pumped over” twice daily and allowed to macerate on the skins for a total of 13 days for full tannin integration, complexity, and structure. The “free-run” wine was then blended with the first press fractions before being moved by gravity to 60 gallon American oak barrels for a period of 18 months, allowing the wine to soften and integrate. |
| Food Pairing: | The rich fruit flavors and spiciness of our 2007 Zinfandel make this wine the perfect accompaniment to such foods as hearty pasta dishes, smoked salmon, and filet mignon. |
Vineyard Notes:
The 2007 growing season followed one of the driest winters on record, resulting in a slightly smaller than average crop with most varietals. Bud break in early spring was followed by a midsummer heat spell which saw temperatures exceed 105° Fahrenheit with excessive humidity for nearly two weeks sped up sugar levels on the white varietals, which were harvested in mid-to-late August. Despite several scattered thunderstorms, a mild September allowed extended “hang time” for the reds, further developing color, flavor and tannin structure and resulting in wines of tremendous aroma and flavor profiles, outstanding color and depth.
Winemaker Notes:
Our 2007 Zinfandel was gently crushed in small lots, leaving a small percentage of whole berries in the must, and transferred to stainless steel tanks for fermentation, during which the wine was “pumped over” twice daily and allowed to macerate on the skins for a total of 13 days for full tannin integration, complexity, and structure. The “free-run” wine was then blended with the first press fractions before being moved by gravity to 60 gallon American oak barrels for a period of 18 months, allowing the wine to soften and integrate.
Food Pairing:
The rich fruit flavors and spiciness of our 2007 Zinfandel make this wine the perfect accompaniment to such foods as hearty pasta dishes, smoked salmon, and filet mignon.
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