2006 Zinfandel Heritage Vines™ Alegría Vineyards
92 points - Wine & Spirits
92 points - New Hampshire Union Leader
Highly Recommended - California Grapevine
Gold Medal - 2008 California State Fair Wine Competition
Gold Medal - 2009 San Francisco Chronicle Wine Competition
Rich ripe berry aromas wrap around fresh-ground pepper, toasty vanilla and creamy mocha. Flavors of juicy fresh-crushed blackberries blend with seductive dark cocoa, coffee notes, and subtle yet spicy black pepper. Layered and complex, the mouth-filling flavors fuse to form a lasting finish.
With 12-plus varietals contributing to the flavor profile, this luscious field-blend Zin is a smooth, balanced, multidimensional wine.
November 2012 Update: The vibrant, rich aromas and lush, complex flavors remain, with all the components now seamlessly fused together. Drink this wine in the next 6 to 12 months for optimal enjoyment.
Our Zinfandel vineyards contain a unique blend of inter-planted varieties that has evolved over the past 118 years. Inter-planting diverse varieties in the same vineyard was the standard practice in the 19th century.
We continue this field-blending tradition into the 21st century because it produces distinctive complex wines. The mixed varieties are harvested and co-fermented together, allowing the grapes to interact from the day they are picked.
In 2006, the vines produced only two tons per acre, reflecting the old age of most of the vines and careful crop-level management of the younger vines. The grapes were picked in two separate lots. Each lot was fermented with a different yeast for about 20 days before pressing to barrels. Winemaker Alison Doran’s skill ensured that the special characteristics of this unique vineyard are revealed in the wine.
Our barrel program is as complex as the mix of grape varieties. Over the years, we have determined that a combination of forests and coopers best complements the grapes and enhances their flavors, resulting in a balanced and delicious wine that reflects the history of the vineyard.
Oct. 24 & Nov. 3, 2006
Brix at Harvest:
Aged for 18 months in 46% French, 38% American, and 16% Hungarian oak barrels; 53% new oak
May 1, 2008