Old Vines Zinfandel Dry Creek Valley 2009

MSRP: $24
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Vintages

  • 2009

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Tasting Notes:

These Zinfandel grapes are true to the definition of Old Vines, since some of the vines on the Pezzi King property we...

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User Reviews for Old Vines Zinfandel Dry Creek Valley

Winemaker's Notes:

Zinfandel is the foundation of Sonoma’s Dry Creek Valley. Warm days followed by coastal cooling nights produce fruit-forward wines with the perfect balance of acidity and sugar. Low yielding Old Vines are a winemaker’s dream to work with for their desired concentration of flavors and structure. Fruit is carefully hand-picked before it is brought into the winery where it is de-stemmed and undergoes a “cold soak”, which extracts color and flavors before fermentation begins. Some lots were selectively inoculated while others fermented naturally creating a complex cascade of flavors and aromas. After fermentation is complete, the free run is separated from the hard press and put into barrel and aged for 18 months.

Tasting Notes:

These Zinfandel grapes are true to the definition of Old Vines, since some of the vines on the Pezzi King property were planted in the early 1900’s. The wine unfolds layers of dark chocolate, fresh cracked pepper, raspberry and brown sugar. The mouth is lush, with a rich entry of mixed berries, black currant and wild cherries, coupled with well-knit tannins which provide the perfect balance for the fruit forward Dry Creek hillside distinctive terroir.

Zinfandel is the foundation of Sonoma’s Dry Creek Valley. Warm days followed by coastal cooling nights produce fruit-forward wines with the perfect balance of acidity and sugar. Low yielding Old Vines are a winemaker’s dream to work with for their desired concentration of flavors and structure. Fruit is carefully hand-picked before it is brought into the winery where it is de-stemmed and undergoes a “cold soak”, which extracts color and flavors before fermentation begins. Some lots were selectively inoculated while others fermented naturally creating a complex cascade of flavors and aromas. After fermentation is complete, the free run is separated from the hard press and put into barrel and aged for 18 months.

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1800 cases produced.

Closure: Cork

Aged 16 months in French Oak.

Notes: 30% new French, Seguin Moreau, Rousseau

Chemical Analysis:

Alcohol: 15.9% pH: 3.6
Total Acidity: .55 grams per liter

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