About This Wine: Aromas of blackberry jam, black cherry, vanilla bean, with hints of espresso, lavender flowers and ...Read more...
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Food Pairings for Dry Creek Valley Zinfandel
About This Wine: Aromas of blackberry jam, black cherry, vanilla bean, with hints of espresso, lavender flowers and black pepper. On the palate, juicy, rich and supple. The dominant flavor is of mixed berry pie, with hints of black licorice and baking spices.<br/><br/> Production of this wine was limited to less than 600 cases. The wine is beautifully balanced with the dominant rich, jammy, cherry and raspberry fruit flavors of Zinfandel framed with the slightly more dark expresso, blackberry notes of Petite Sirah and oak nuances of shortbread cookies and vanilla bean. It is juicy, mouth coating and supple on the palate.<br/><br/> About The Wines: There is a detectable mountain influence in these wines, while at the same time a tempering from the ocean, permitted by the site's elevation. The soil is red, volcanic, and rugged, and the growing season unusually long here. While Bradford Mountain frequently becomes its own weather-station, often hosting weather patterns very different from those on the valley floor, it has enough inherent Dry Creek-ness to give Zinfandel and Syrah the mark of this renowned appellation: sweet herbs, tar, and aromatic, oriental-like spice.<br/><br/> About The Winery: Bradford Mountain wines were born out of the Hambrecht family’s belief that there was something beguilingly distinct about the fruit from their Dry Creek Valley vineyards. Planted on a hilltop plateau 1100 feet above the valley floor, the vines produce a low-yielding crop (2 ¼ tons per acre) of intensely flavored grapes with an irresistible wild, brambly flair. Once sold to some of California’s most celebrated wineries, the fruit deserved to be bottled independently, and given the opportunity to tell the story of this terroir.<br/><br/> In 1998, ground was broken to build the Bradford Mountain Winery. A small, simple building was erected. Money was spared on architecture, and spent prudently on the best equipment available for boutique-scale winemaking: square, jacketed, open-topped tanks, a pneumatic overhead punch-down system and 168 carefully chosen barrels. The first fruit, 56 tons, was crushed in October 1998. Our Viticulture team has experimented widely with vinification and viticulture to best augment the uniqueness of the site. The very essence of the wines from Bradford Mountain is merely a reflection of the health and vigor of the vineyards. Thus we have developed an organic viticulture program to produce the finest fruit possible. After much tasting and a careful culling, the first vintage produced 1837 cases of wine. The Winery continues to evolve and develop small lots of artisan wines.<br/><br/> There is both a detectable mountain influence, as well as a tempering effect from the Pacific Ocean only 15 miles to the west. The soil is red, volcanic and rugged, the growing season unusually long. The location of Bradford Mountain in the Dry Creek Valley provides the wines with the characteristics that are the mark of this famous appellation: sweet herbs, tar, plums and aromatic, Asian-like spice. However, due to the elevation from the valley floor, Bradford Mountain is definitely host to its own mesoclimate, often seeing weather patterns very different from those in the valley below, thus creating a much lower yielding yet intensely flavorful crop.<br/><br/> Technical Analysis: <strong>Appellation:</strong> Dry Creek Valley<br/><br/> <strong>Varietals:</strong> Zinfandel<br/><br/> <strong>Alcohol:</strong> 14.8%<br/><br/> <strong>pH:</strong> 3.71<br/><br/> <strong>TA:</strong> 0.61<br/><br/> <strong>RS:</strong> 0.53<br/><br/>
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