2006 Buff-Bellied Zinfandel
Vineyards
Fruit for the 2006 Buff-Bellied Zinfandel is sourced from the Clos LaChance Estate Vineyard in San Martin. The 150-acre Estate Vineyard was planted in 1999. Nearly 20 varietals were planted, along with 60 separate clones—providing the 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 fertigation) were also installed.
Winemaking
After harvest, the grapes were brought immediately to the winery where they were hand-sorted, destemmed and cold-soaked in closed-top tanks for 24 hours. The must was inoculated and pumped over twice daily at the beginning and end of fermentation. Pumpovers were implemented four times per day at peak fermentation, therefore increasing color and intensity of flavors. Once complete, the wine was pressed off the skins and barrel aged for 18 months in 4% new French oak and 8% new American oak.
Tasting Notes
Aromas of cranberries, blackberries and cocoa rise up from the glass, with hints of vanilla and white pepper. Blackberries and raspberries with coffee and milky chocolate flavors on the palate. The vanilla of American oak resonates on the palate. Overall, a softer style Zinfandel that is balanced and made to go with food. Try with slow-cooked short ribs, BBQ steak or a pepperoni pizza.
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