50/50 Pinot Zin Blend 2013

Floral red berry and spice aromas, claret-style mouthfeel and elegant spicy cherry finish.

Tasting Notes

Fresh spring, strawberry and Hawaiian hibiscus aromas greet at the approach. Light, electric red hue denotes the elegance in body and mouth feel. Tart cherry, roasted cumin and Mexican spices and an interesting brown herbal note pull in behind. Since this wine was aged in mostly 4 year old mature barrels, there isn't a strong presence of oak flavor. Drink from Fall of 2015 forward. I know I'll be enjoying until 2018-2020.

Production Notes

One of our larger lots consisting of 28 barrels (14 RRV Pinot & 14 Zin) blended to showcase the spice and fruit of Zin with the velvet touch of Pinot Noir.

Winemaker Notes

Coming off the incredible 2012 vintage, the 2013 growing season was equally as fruitful. The Spring launched the season off with above average heat, but cooler temperatures throughout Sonoma County in late July and early August, slowing the pace of grape ripening, allowing more time for fruit to mature on the vines and giving winegrowers and makers more time to prepare. The fruit for this unique blend comes from multiple vineyards grown all over the fog-drenched Russian River Valley.

The two varietals were fermented and barreled separately for the first year's ageing then gently racked together on month 11 for successful marrying during the final 5 months. In summer of 2014, my crew and I bottled approximately 600 cases of promise. To my knowledge, this is the only blend of Zinfandel and Pinot Noir representing a true 50/50 blend. I've been told that in blending the royal stature of Pinot Noir with the oft burly and unpredictable nature of Zinfandel is a bad idea and I might be "going to a bad place". As usual, I blended my favorite varietals based on intuition. The result? I invite you to open a bottle and find out.

Cooperage Notes

10% French Oak chips in SS infusion tubes for first 8 months in barrel.

$34  ·  Add To Cart
AppellationRussian River Valley
Harvest Date2013-09-09
Harvest BrixBetween 20°
Residual SugarDry