Martin Family Vineyards - Truett Hurst:
The Martin Family Vineyards and Winery was born from our commitment to family and our love of fine wine. When we look back on the times when our family was gathered at the dinner table; or the quiet conversions with friends that lasted well into the evening, wine has always played a memorable role. It seemed natural that our wine appreciation led us to winemaking. In 1996 we made our first D... Read more
The Martin Family Vineyards and Winery was born from our commitment to family and our love of fine wine. When we look back on the times when our family was gathered at the dinner table; or the quiet conversions with friends that lasted well into the evening, wine has always played a memorable role. It seemed natural that our wine appreciation led us to winemaking. In 1996 we made our first Dry Creek Valley Zinfandel. We have since then won numerous awards at the Sonoma County Harvest Fair and San Francisco Chronicle Wine Competition, turning heads in the local wine community. Our winemaking philosophy is to use only fruit from extraordinary vineyards in order to produce extraordinary wines. The fruit for our wines is primarily from steep, rocky, hillside vineyards that produce super-concentrated, intense fruit flavors. In 1999 we began planting 20 acres of estate vineyard at our winery-ranch. We specifically selected steep, rocky, hillside or hilltop land to plant our own vineyards. We have a special, unique relationship with our growers that enables us to section off small quality blocks of their remarkable vineyards. This allows us to custom farm, while keeping yields low. We are able to harvest the fruit at the ideal ripeness with optimal brix, acids, and fruit flavors. All of our fruit is hand picked during the cool morning hours to preserve the fresh fruit characteristics. The flavor-packed fruit is hand sorted in the vineyard and again on our sorting table. Clusters are de-stemmed leaving whole berries, which are placed in small open top fermentation tanks. The fruit is then chilled to 40 degrees for 4-5 days. This process obtains maximum fruit and color extraction. The fermentation tanks are then warmed to 70 degrees to allow the fermentation (conversion of sugars to alcohol) process to begin. During fermentation the skins are gently punched down by hand five times a day for approximately two weeks. This pain staking method insures maximum exposure of skins to juice, enhancing the intense fruit flavors and balancing the tannins of the wine. Depending on the varietal, fruit, and wood characteristics our wines are aged from 11 to 28 months in French oak barrels, the wood harvested from various forests in France. These unique forests give the barrels specific flavors and aromas that will be obtained by the wine. Barrels are specially selected, coopered, and custom toasted for each individual wine. Each barrel adds a certain dimension to the wine and often a wine benefits from more than one type of barrel wood. When the wine is aged in these unique custom barrels and later blended together we are able to achieve additional layers of flavors and aromas. We believe the special care we give to our vineyards and fruit are reflected in our wines. Our small-lot production and distinct hand-crafting enables us produce these special wines. We hope you enjoy these unique wines as much as we have while hand-crafting them. Read less
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Food Pairings for Martin Petit Sirah
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