Writer's Block Zinfandel 2008

VARIETAL

California’s grape having connected origins in Italy and Croatia, Zinfandel is one of the oldest and most predominant varietals grown in California; both presently and historically. Every region where wine grapes are grown in California contains some Zinfandel, though Northern California (above SF bay) counties; Lake, Mendocino, Napa, Sonoma, and Amador, are primarily where it is found in greater density. Zinfandel makes a wide range of different wines depending on the climate where it is grown and how it is grown to harvested (earlier or later in the season). Zinfandel has a long history in Lake County, evidenced by the estate Catfish Vineyard, mostly Zinfandel, and dating back to 1901. As a microcosm of Zinfandel in California, Lake County is a generally warmer viticultural area. Some Zinfandel is harvested mature in early September and some toward the end of October.

 

VINEYARD

Robin Hill vineyard, managed by Jeff and Walt Lyon, is the primary source for the Writer’s Block Zinfandel. The Zinfandel of this vineyard was planted in 2001, and as the site and early harvests have indicated is a very promising Zinfandel source. The vineyard is located off highway 29 approximately 10 miles North of Lakeport. It is surrounded by oak trees on the top of a hill with slopes that nearly border the Clearlake AVA. This vineyard tends to ripen early, and as such exhibits fresher red fruit aromas and flavor, with some herbal tea, and characteristic notes of clove.

 

HARVEST

 The Robin Hill Zinfandel’s harvest date was decided fairly early. This Zinfandel vineyard is typically picked very early in harvest, usually by the second week in September. It was harvested in the second week of September at 25.5 Brix with a relatively small portion of raisined grapes, with a good natural acid and pH balance. The grapes arrived at the winery very quickly and in good condition before being crushed to tank.

 

WINEMAKING

Cooler fermentations were maintained throughout primary fermentation (max 85 degrees Fahrenheit) after a few days cold soak at 40F. The wine was fermented to 7 Brix with indigenous yeast before being inoculated with a small quantity of cultivated yeast to finish the fermentation dry. Rack and returns were employed during the maceration process to get a good and full extraction from the fruit. The wine was pressed and racked to barrel to undergo complete MaloLactic fermentation with controlled temperatures. The wine was aged on fine lees for approximately 10 months.

 

AGING

The Zinfandel was aged in Hungarian and American (25% new total) barrels for approximately 10 months after initially being racked to barrels after primary fermentation. The aging period was carried out with an extended period on the fine lees to both soften and protect the young wine. A fairly low level of SO2 was maintained throughout this period to aid in the development of secondary and tertiary aromatic and flavor components. After 10 months the wine was clean racked to tank, where a small quantity of Petite Sirah (8%) was blended before aging another 10 months in barrel prior to bottling. At only 20 months aging, we bottled this wine; feel it is ready to drink now while will continue to develop in bottle for some time to come.

 

BLENDING

Petite Sirah was blended into the Robin Hill Zinfandel to give this wine a bit more structure and depth of color. This is a traditional practice that gives this particular Zinfandel, with a more fresh and light, and expressive profile, some more depth and complexity. The Petite Sirah from Shannon Ridge vineyards is itself very good wine, and typically is not excessively large in style, but smooth and rounded. This lends itself to blending with this style Zinfandel.

 

TASTING NOTES (8/21/08 Quincy Steele)

            AROMATICS/FLAVORS:

                        red berries

                        black berry

                        bramble

                        clove

                        green herbs

                        menthol

                        tobacco

                        candied fruit

                        raisin

           

A medium to full bodied red wine showing its varietal characters of red fruit, spice, clove, herbal tea, and bramble with approachable aromatics that open quickly in glass. The aromatics are complex, and move from red fruit to green herb and some kind bramble, some toasted oak, to citrus transitions occur fairly quickly. A supple mouth-feel shows bright fruit flavor transitioning into an accentuated finish with bright acidity and some spice. Significant tannins on the finish, textually good and young, prolonged after-taste increasing as wine continues to breathe.