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Amanti Vino USD 50.99 750ml

Robert Biale Black Chicken Zinfandel 2016

External Review by We Speak Wine:

Sourced from the same family vineyard that Aldo, Nonna, Bob Biale and the Biale family have farmed their whole lives, with additional grapes from our neighboring winery vineyard in the Oak Knoll District, Black Chicken stands as the ultimate expression of Zinfandel from the cool southern Napa Valley, and perhaps the most famous icon of Napa Valley Zinfandel in general. Vintage Notes: Early harvest yields high quality wine grape crop. In spite of dry conditions, vintners are using words like “quality,” “complexity”, “ageability”, and “excellent” to describe their expectations for the 2015 vintage in Napa Valley. Harvest started and ended with record early dates. Winemaking: Our winemaking begins in the vineyard with meticulous attention to detail and close monitoring by Bob Biale and winemaker Tres Goetting. The winemaking philosophy is to grow our wines concentrating our efforts all season long in the vineyard so that when the fruit arrives into the cellar, only minimalistic vinification is needed. We want the wines to speak of the soils from which they were grown. At harvest, the fruit is hand-picked and hand sorted to ensure that only the best fruit makes it into the fermenter. The grapes are then crushed and gravity fed into open top tanks. The must is cold soaked for 2 to 4 days at 50˚F. We then inoculate the must with commercial yeast strains. For color and tannin extraction, we do 2 to 3 punch downs per day. Fermentation is usually complete after 14 to 16 days at a maximum temperature of 86˚F. At dryness, we lightly press to 100% Burgundy oak barrels of which 20% are new. Malolactic fermentation is completed in the barrels. The wine was aged in barrels for fourteen months. Winemaker’s Tasting Notes: The Oak Knoll Winegrowing region is prevalent in this wine with its dark color, ripe aromatics and juicy acidity. The nose is full of vibrant black cherries, strawberries, crème fresh, dried flowers, brown and black spices and bread pudding. The entry is soft and weighty and gives way to supple, round tannins. The lovely finish is the signature of this elegant, surprisingly feminine, and remarkably balanced Zinfandel that is immediately drinkable and worthy of 5 to 7 more years of cellar time. Alcohol: 14.8%

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Robert Biale Vineyards:
The Biale family, immigrants from Northern Italy, began growing grapes in Napa in the 1930’s – Zinfandel only. Zinfandel, California’s adopted grape, was widely planted by immigrants throughout the State’s history as a highly flavorful red grape well-suited for the climate. Each harvest, the Biale’s fruit was routinely sold for bulk wine. For decades before the global demand for Napa Valley win... Read more
The Biale family, immigrants from Northern Italy, began growing grapes in Napa in the 1930’s – Zinfandel only. Zinfandel, California’s adopted grape, was widely planted by immigrants throughout the State’s history as a highly flavorful red grape well-suited for the climate. Each harvest, the Biale’s fruit was routinely sold for bulk wine. For decades before the global demand for Napa Valley wine, one winery, the Napa Valley Co-Op winery, processed almost half of Napa’s grapes. Before big companies moved in, most of Napa’s fruit was grown by local farmers like the Biales. In fact, prunes and walnuts were as valuable as grapes in those days, and the Biale farm produced its share along with eggs and vegetables. Committed to the tradition of farming grapes, the Biales decided in 1991 to form a partnership with the goal of producing a world-class wine from the oldest Zinfandel vines on the ranch. The team: Al Perry, winemaking; Dave Pramuk, Marketing; Aldo and Bob Biale farming. The wine, named after longtime farmer Aldo Biale, was called “Aldo’s Vineyard”. The inaugural wine was a quantity of 400 cases produced from about 8 acres of 60-year-old vines. Now, twelve years later, Biale is recognized internationally as being among California’s very finest producers of Zinfandel. Today, a family of wines of distinctly different personalities is produced, with the goal of capturing the ultimate expressions of their sites. Each wine is vineyard designated only in years when it is outstanding. Wines not grown on the Biale ranch are from grapes grown through farming contracts with small independent growers in Napa, Sonoma, Lodi and Contra Costa. In several cases, vineyards are parcels adjacent to the owner’s home. This involves the Biale/Perry tandem going beyond the normal “tons per acre” agreements to the extent of specifying farming techniques on each site and working personally with the growers to do the careful handwork necessary to ensure uniformly ripe and mature bunches of grapes. Good wines are made but great wines are grown. Biale’s richness, refinement, elegance and balance make the wines a memorable experience with a diverse range of food. And while the wines will age gracefully, Zinfandel is one of the best wines for drinking young. Read less

Member Reviews for Robert Biale Black Chicken Zinfandel

Add your review
Snooth User: Mr Dolce
4535424,420
4.00 5
Vintage: 2013 09/01/2015

Four glasses


Snooth User: William Djubin
14644711,176
5.00 5
Vintage: 2012 10/03/2014

Finally I get to taste Biale Zin. Thanks for the pour Mr. Dave Pramuk.! Legendary meeting. 1st Class. Black Chicken Ranch and Monte Rosso USA Zinfandel.


Snooth User: kimberlyaurora
649403679
4.00 5
Vintage: 2010 09/15/2012

super peppery. a little too much spice for peppercorn steak. maybe try with lightly peppered steak. intense! enjoyed at el gaucho in bellevue wa


Snooth User: Mr Dolce
4535424,420
3.50 5
Vintage: 2009 08/03/2011

Three and a half glasses


Snooth User: VegasOenophile
20275912,203
4.50 5
Vintage: 2008 09/27/2010

Sexy palate, not overly peppery or jammy. Blackberry and black pepper aromas greet you. Layered plum, licorice and roasted sage on the palate. Loamy tannin. - Tasted at Marché Bacchus 9/18/10


Snooth User: Kmedina
76500912
5.00 5
Vintage: 2008 02/10/2011

Five glasses


Snooth User: VegasOenophile
20275912,203
2.50 5
Vintage: 2007 02/28/2010

- Tasted 2/27/10


1 2 3

External Reviews for Robert Biale Black Chicken Zinfandel

External Review
Source: We Speak Wine
Vintage: 2015 04/06/2017

Sourced from the same family vineyard that Aldo, Nonna, Bob Biale and the Biale family have farmed their whole lives, with additional grapes from our neighboring winery vineyard in the Oak Knoll District, Black Chicken stands as the ultimate expression of Zinfandel from the cool southern Napa Valley, and perhaps the most famous icon of Napa Valley Zinfandel in general. Vintage Notes: Early harvest yields high quality wine grape crop. In spite of dry conditions, vintners are using words like “quality,” “complexity”, “ageability”, and “excellent” to describe their expectations for the 2015 vintage in Napa Valley. Harvest started and ended with record early dates. Winemaking: Our winemaking begins in the vineyard with meticulous attention to detail and close monitoring by Bob Biale and winemaker Tres Goetting. The winemaking philosophy is to grow our wines concentrating our efforts all season long in the vineyard so that when the fruit arrives into the cellar, only minimalistic vinification is needed. We want the wines to speak of the soils from which they were grown. At harvest, the fruit is hand-picked and hand sorted to ensure that only the best fruit makes it into the fermenter. The grapes are then crushed and gravity fed into open top tanks. The must is cold soaked for 2 to 4 days at 50˚F. We then inoculate the must with commercial yeast strains. For color and tannin extraction, we do 2 to 3 punch downs per day. Fermentation is usually complete after 14 to 16 days at a maximum temperature of 86˚F. At dryness, we lightly press to 100% Burgundy oak barrels of which 20% are new. Malolactic fermentation is completed in the barrels. The wine was aged in barrels for fourteen months. Winemaker’s Tasting Notes: The Oak Knoll Winegrowing region is prevalent in this wine with its dark color, ripe aromatics and juicy acidity. The nose is full of vibrant black cherries, strawberries, crème fresh, dried flowers, brown and black spices and bread pudding. The entry is soft and weighty and gives way to supple, round tannins. The lovely finish is the signature of this elegant, surprisingly feminine, and remarkably balanced Zinfandel that is immediately drinkable and worthy of 5 to 7 more years of cellar time. Alcohol: 14.8%


External Review
Source: We Speak Wine
Vintage: 2015 07/20/2018

Sourced from the same family vineyard that Aldo, Nonna, Bob Biale and the Biale family have farmed their whole lives, with additional grapes from our neighboring winery vineyard in the Oak Knoll District, Black Chicken stands as the ultimate expression of Zinfandel from the cool southern Napa Valley, and perhaps the most famous icon of Napa Valley Zinfandel in general. Vintage Notes: Early harvest yields high quality wine grape crop. In spite of dry conditions, vintners are using words like “quality,” “complexity”, “ageability”, and “excellent” to describe their expectations for the 2015 vintage in Napa Valley. Harvest started and ended with record early dates. Winemaking: Our winemaking begins in the vineyard with meticulous attention to detail and close monitoring by Bob Biale and winemaker Tres Goetting. The winemaking philosophy is to grow our wines concentrating our efforts all season long in the vineyard so that when the fruit arrives into the cellar, only minimalistic vinification is needed. We want the wines to speak of the soils from which they were grown. At harvest, the fruit is hand-picked and hand sorted to ensure that only the best fruit makes it into the fermenter. The grapes are then crushed and gravity fed into open top tanks. The must is cold soaked for 2 to 4 days at 50˚F. We then inoculate the must with commercial yeast strains. For color and tannin extraction, we do 2 to 3 punch downs per day. Fermentation is usually complete after 14 to 16 days at a maximum temperature of 86˚F. At dryness, we lightly press to 100% Burgundy oak barrels of which 20% are new. Malolactic fermentation is completed in the barrels. The wine was aged in barrels for fourteen months. Winemaker’s Tasting Notes: The Oak Knoll Winegrowing region is prevalent in this wine with its dark color, ripe aromatics and juicy acidity. The nose is full of vibrant black cherries, strawberries, crème fresh, dried flowers, brown and black spices and bread pudding. The entry is soft and weighty and gives way to supple, round tannins. The lovely finish is the signature of this elegant, surprisingly feminine, and remarkably balanced Zinfandel that is immediately drinkable and worthy of 5 to 7 more years of cellar time. Alcohol: 14.8% ** Only 5 in Stock **


External Review
Source: We Speak Wine
Vintage: 2015 07/18/2018

Sourced from the same family vineyard that Aldo, Nonna, Bob Biale and the Biale family have farmed their whole lives, with additional grapes from our neighboring winery vineyard in the Oak Knoll District, Black Chicken stands as the ultimate expression of Zinfandel from the cool southern Napa Valley, and perhaps the most famous icon of Napa Valley Zinfandel in general. Vintage Notes: Early harvest yields high quality wine grape crop. In spite of dry conditions, vintners are using words like “quality,” “complexity”, “ageability”, and “excellent” to describe their expectations for the 2015 vintage in Napa Valley. Harvest started and ended with record early dates. Winemaking: Our winemaking begins in the vineyard with meticulous attention to detail and close monitoring by Bob Biale and winemaker Tres Goetting. The winemaking philosophy is to grow our wines concentrating our efforts all season long in the vineyard so that when the fruit arrives into the cellar, only minimalistic vinification is needed. We want the wines to speak of the soils from which they were grown. At harvest, the fruit is hand-picked and hand sorted to ensure that only the best fruit makes it into the fermenter. The grapes are then crushed and gravity fed into open top tanks. The must is cold soaked for 2 to 4 days at 50˚F. We then inoculate the must with commercial yeast strains. For color and tannin extraction, we do 2 to 3 punch downs per day. Fermentation is usually complete after 14 to 16 days at a maximum temperature of 86˚F. At dryness, we lightly press to 100% Burgundy oak barrels of which 20% are new. Malolactic fermentation is completed in the barrels. The wine was aged in barrels for fourteen months. Winemaker’s Tasting Notes: The Oak Knoll Winegrowing region is prevalent in this wine with its dark color, ripe aromatics and juicy acidity. The nose is full of vibrant black cherries, strawberries, crème fresh, dried flowers, brown and black spices and bread pudding. The entry is soft and weighty and gives way to supple, round tannins. The lovely finish is the signature of this elegant, surprisingly feminine, and remarkably balanced Zinfandel that is immediately drinkable and worthy of 5 to 7 more years of cellar time. Alcohol: 14.8% ** Only 7 in Stock **


External Review
Source: We Speak Wine
Vintage: 2015 03/26/2018

Sourced from the same family vineyard that Aldo, Nonna, Bob Biale and the Biale family have farmed their whole lives, with additional grapes from our neighboring winery vineyard in the Oak Knoll District, Black Chicken stands as the ultimate expression of Zinfandel from the cool southern Napa Valley, and perhaps the most famous icon of Napa Valley Zinfandel in general. Vintage Notes: Early harvest yields high quality wine grape crop. In spite of dry conditions, vintners are using words like “quality,” “complexity”, “ageability”, and “excellent” to describe their expectations for the 2015 vintage in Napa Valley. Harvest started and ended with record early dates. Winemaking: Our winemaking begins in the vineyard with meticulous attention to detail and close monitoring by Bob Biale and winemaker Tres Goetting. The winemaking philosophy is to grow our wines concentrating our efforts all season long in the vineyard so that when the fruit arrives into the cellar, only minimalistic vinification is needed. We want the wines to speak of the soils from which they were grown. At harvest, the fruit is hand-picked and hand sorted to ensure that only the best fruit makes it into the fermenter. The grapes are then crushed and gravity fed into open top tanks. The must is cold soaked for 2 to 4 days at 50˚F. We then inoculate the must with commercial yeast strains. For color and tannin extraction, we do 2 to 3 punch downs per day. Fermentation is usually complete after 14 to 16 days at a maximum temperature of 86˚F. At dryness, we lightly press to 100% Burgundy oak barrels of which 20% are new. Malolactic fermentation is completed in the barrels. The wine was aged in barrels for fourteen months. Winemaker’s Tasting Notes: The Oak Knoll Winegrowing region is prevalent in this wine with its dark color, ripe aromatics and juicy acidity. The nose is full of vibrant black cherries, strawberries, crème fresh, dried flowers, brown and black spices and bread pudding. The entry is soft and weighty and gives way to supple, round tannins. The lovely finish is the signature of this elegant, surprisingly feminine, and remarkably balanced Zinfandel that is immediately drinkable and worthy of 5 to 7 more years of cellar time. Alcohol: 14.8% ** Only 8 in Stock **


External Review
Source: We Speak Wine
Vintage: 2014 04/06/2017

Winemaker’s Tasting Notes: The Oak Knoll Winegrowing region is prevalent in this wine with its dark color, ripe aromatics and juicy acidity. The nose is full of Blackberries, vibrant black cherry, dried berries, maple, brown and black spices, cinnamon and ginger bread. The entry is soft and gives way to supple round tannins with a delectable center and persistence of fruit. The lovely finish is the signature of this elegant, surprisingly feminine, and remarkably balanced Zinfandel that is immediately drinkable and worthy of 5 to 7 more years of cellar time. Vintage Notes: A warm, dry spring brought early bud break, helped with canopy vigor and berry size. The conditions were ideal for flowering and fruit set under sunny skies. With the exception of one heat spike in late June/early July, temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison and started ripening. Winemaking: Our winemaking begins in the vineyard with meticulous attention to detail and close monitoring by Bob Biale and winemaker Tres Goetting. The winemaking philosophy is to grow our wines concentrating our efforts all season long in the vineyard so that when the fruit arrives into the cellar, only minimalistic vinification is needed. We want the wines to speak of the soils from which they were grown. At harvest, the fruit is hand-picked and hand sorted to ensure that only the best fruit makes it into the fermenter. The grapes are then crushed and gravity fed into open top tanks. The must is cold soaked for 2 to 4 days at 50˚F. We then inoculate the must with commercial yeast strains. For color and tannin extraction, we do 2 to 3 punch downs per day. Fermentation is usually complete after 14 to 16 days at a maximum temperature of 86˚F. At dryness, we lightly press to 100% Burgundy oak barrels of which 20% are new. Malolactic fermentation is completed in the barrels. The wine was aged in barrels for fourteen months. Alcohol: 15.3% ** Only 3 in Stock **


External Review
Source: We Speak Wine
Vintage: 2014 06/16/2016

Winemaker’s Tasting Notes: The Oak Knoll Winegrowing region is prevalent in this wine with its dark color, ripe aromatics and juicy acidity. The nose is full of Blackberries, vibrant black cherry, dried berries, maple, brown and black spices, cinnamon and ginger bread. The entry is soft and gives way to supple round tannins with a delectable center and persistence of fruit. The lovely finish is the signature of this elegant, surprisingly feminine, and remarkably balanced Zinfandel that is immediately drinkable and worthy of 5 to 7 more years of cellar time. Vintage Notes: A warm, dry spring brought early bud break, helped with canopy vigor and berry size. The conditions were ideal for flowering and fruit set under sunny skies. With the exception of one heat spike in late June/early July, temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison and started ripening. Winemaking: Our winemaking begins in the vineyard with meticulous attention to detail and close monitoring by Bob Biale and winemaker Tres Goetting. The winemaking philosophy is to grow our wines concentrating our efforts all season long in the vineyard so that when the fruit arrives into the cellar, only minimalistic vinification is needed. We want the wines to speak of the soils from which they were grown. At harvest, the fruit is hand-picked and hand sorted to ensure that only the best fruit makes it into the fermenter. The grapes are then crushed and gravity fed into open top tanks. The must is cold soaked for 2 to 4 days at 50˚F. We then inoculate the must with commercial yeast strains. For color and tannin extraction, we do 2 to 3 punch downs per day. Fermentation is usually complete after 14 to 16 days at a maximum temperature of 86˚F. At dryness, we lightly press to 100% Burgundy oak barrels of which 20% are new. Malolactic fermentation is completed in the barrels. The wine was aged in barrels for fourteen months. Alcohol: 15.3%


External Review
Vintage: 2012 01/13/2015

Spicy in black plum and berry fruit, Black Chicken is a consistent blockbuster for Biale, alive and fresh in waves of exotic cinnamon and clove. Built to age 2020–2022, it’ll satisfy in complex black tea and savory toasty oak, an easy wine to love. The grapes are sourced from the winery’s estate sites within the Oak Knoll District, where it’s based.


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