Bedrock Wine Co. Zinfandel Sonoma Valley Old Vine 2010

Winemaker's Notes:

Despite the difficulty of the harvest for Zinfandel, I feel that the 2010 version of this wine is actually better than the 2009. Why? Because though Stellwagen and Puccini Vineyard, which were slated to be vineyard designates were quite good (to be honest even my father is wondering why I am not vineyard designating Stellwagen), I am just not 100% pleased with the wines. As a result, I am turning the Sonoma Valley Old-Vine bottling into a "super-cuvee" of sorts. The backbone of the wine comes from the 1890's planting of Zinfandel at Stellwagen, with nearly equal parts of fruit from the 1930's plantings at Scatena Vineyard (actually a crazy field blend of Zinfandel and the obscure Aubun and Abouriou) and younger vines from steep and rocky terraces of Los Chamizal Vineyard. Add to this a couple dollops of fruit from Kenwood's Rossi Ranch and a barrel and a half of wine from the 1905 plantings at Puccini Vineyard along with 13% old-vine Mourvedre from Bedrock Vineyard and you have the blend. The wine saw about 18% new French oak from Rousseau, Ermitage, and Orion. As many of you already know, I prefer Zinfandels that are classically structured-that are not shy on tannin and leavening acidity. Though it was impossible to avoid 15% alcohol given the heat-wave in 2010, the fruit got there from being picked sub-24.5 brix and soaking up, rather than being picked at 29 and watered back (a FAR too common practice these days) which makes a major difference in fruit tone (fresh rather than jammy, bright rather than mute). In short, I hope my Zinfandel's are close to my fathers from the early and mid-90's. I love Sonoma Valley Zinfandel for its spice, its ageworthiness, and its lyricism-if Russian River Valley is Miles Davis's Blue period, Dry Creek his Bebop, Sonoma Valley is his Sketches of Spain. This should provide much drinking pleasure over the next 5-7 years. 650 cases made.

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Bedrock Wine Co.:
Bedrock is an itsy-bitsy winery making wine in a converted chicken coop. Fruit from only the most excellent vineyard sites is hand pitch-forked into the destemmer, fermented in open top redwood and stainless vats using only native yeasts, and are manually basket pressed by winemaker Morgan Twain-Peterson into the sexiest oak from the coldest French forests.

External Reviews for Bedrock Wine Co. Zinfandel Sonoma Valley Old Vine

External Review
Source: Prestige Wine & Spirits
09/10/2012

Bright purple. Fresh red berries, cracked pepper and allspice on the highly fragrant nose. Bright and precise on the palate, offering intense raspberry and mulberry flavors and touch of orange pith. This impressively lively, focused zinfandel shows strong finishing thrust and lingering spiciness mdash; not to mention a vibrancy thatrsquo;s increasingly hard to find for this variety. All of this vintagersquo;s Stellwagen fruit went into this bottling.


External Review
Source: NapaCabs.com
12/02/2011

This dense, brooding red delivers licorice and Asian spice aromas, mixed with blackberry accents, and concentrated, layered flavors of huckleberry, dried sage and pepper. Best from 2013 through 2017.


External Review
Source: Prestige Wine & Spirits
09/10/2012

The 2010 Zinfandel Old-Vine flows across the palate with sumptuous black cherries, plums, licorice, chocolate and tobacco. The 2010 impresses for its mid-palate generosity and soft, silky finish. Floral red fruits reappear on the close. This is yet another superb choice for budget-conscious readers. The blend is 84% Zinfandel, 12% Mourvedre, plus 4% assorted blending varieties. Anticipated maturity: 2014ndash;2022.



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Despite the difficulty of the harvest for Zinfandel, I feel that the 2010 version of this wine is actually better than the 2009. Why? Because though Stellwagen and Puccini Vineyard, which were slated to be vineyard designates were quite good (to be honest even my father is wondering why I am not vineyard designating Stellwagen), I am just not 100% pleased with the wines. As a result, I am turning the Sonoma Valley Old-Vine bottling into a "super-cuvee" of sorts. The backbone of the wine comes from the 1890's planting of Zinfandel at Stellwagen, with nearly equal parts of fruit from the 1930's plantings at Scatena Vineyard (actually a crazy field blend of Zinfandel and the obscure Aubun and Abouriou) and younger vines from steep and rocky terraces of Los Chamizal Vineyard. Add to this a couple dollops of fruit from Kenwood's Rossi Ranch and a barrel and a half of wine from the 1905 plantings at Puccini Vineyard along with 13% old-vine Mourvedre from Bedrock Vineyard and you have the blend. The wine saw about 18% new French oak from Rousseau, Ermitage, and Orion. As many of you already know, I prefer Zinfandels that are classically structured-that are not shy on tannin and leavening acidity. Though it was impossible to avoid 15% alcohol given the heat-wave in 2010, the fruit got there from being picked sub-24.5 brix and soaking up, rather than being picked at 29 and watered back (a FAR too common practice these days) which makes a major difference in fruit tone (fresh rather than jammy, bright rather than mute). In short, I hope my Zinfandel's are close to my fathers from the early and mid-90's. I love Sonoma Valley Zinfandel for its spice, its ageworthiness, and its lyricism-if Russian River Valley is Miles Davis's Blue period, Dry Creek his Bebop, Sonoma Valley is his Sketches of Spain. This should provide much drinking pleasure over the next 5-7 years. 650 cases made.

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