Tasting Date: 4/4/2012
Country: USA, California
Tasting Date Price: $12.74
Rating: 88 R. Parker
Alcohol Content: 14.7%
Visual Aspect: Black Cherry
Nose: Fruity and sweet
Palate: Berry fruit,spice with peper and earthy charcter
Food Pairing: All meats from barbeque pork ribs, leg of lamb or a big hearty meal.
Winemaker Notes Sonoma County Zin has to be the best in world. In ground for 150 yrs. “Heritage” includes entire history of winemaking in northern California & winemaker Eric Cinnamon is part of that heritage. Ripe flavs of blueberries, black cherry & spice. Hints of vanilla & toasted oak from aging regime.
Once the Zinfandel wine grapes were harvested, they were brought into the winery and were destemmed, but not crushed, resulting in 20%-30% whole berry fermentation. Partial whole berry fermentation minimizes the possibility of extracting harsh, bitter tannins from the grape skins and seeds, resulting in concentrated, fresh, and forward raspberry-like flavors in the finished wine. To add color and flavor concentration, the grapes were cold soaked for one day at 60°F, which was followed by four to six days of fermentation with maximum temperatures of 88°F. Five to seven days of skin contact contributed to a deep ruby color that visually hints at the ripe fruit flavors of the wine. After primary fermentation was complete, the wine underwent malolactic fermentation to soften the acids and tannins. The wine was aged on its lees to enhance the mouthfeel and then was filtered prior to bottling.
The 2008 vintage of Sonoma Heritage Vines delivers an abundance of black fruit and spice aromas, demonstrating the classic and distinctive characteristics of Zinfandel. The soft, plummy, and jammy flavors and textures make this wine not only approachable, but also versatile, allowing it to be paired with a wide range of foods.