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The Immortal Zin Old Vine 2009

Winemaker's Notes:

After hand-picking into half ton bins for the most delicate transporting of the fruit, the grapes were lightly crushed into the tank for fermentation. Fermented on the skins to dryness, it was then pressed and placed in French oak barrels, of which less than 20% were new wood. Aging in this way for 12 months, it was important to maintain and uplift all of the fruit components while using the oak to support each flavor to its fullest. After bottling, it was allowed further aging time to micro-mingle its flavors so each bottle is a full expression of the monarch of Lodi wines – ‘The Immortal’ Old Vine Zinfandel.

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Color: Red
Varietal: Zinfandel
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Peirano Estate Vineyards:
Nestled between the Sacramento-San Joaquin River Delta and the foothills of the Sierra Nevada, Lodi has an ideal Mediterranean climate with deep, rich, sandy-loam soils and abundant quality water. Lance Randolph, fourth generation Peirano, winemaker, and grower uses the best of Giacomo Peirano’s, Lance’s great grandfather, farming methods and implements new techniques to create the best of “Old World Meets New World” viticulture practices.

Member Reviews for The Immortal Zin Old Vine

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Snooth User: MrRiesling
2015421,393
3.50 5
02/06/2011

Nice Zin. Pretty fruity and spicy on the palate. 85 pts.



Tasting Notes:

The deceptively subtle aromas of this wine combine red and black cherry, mineral, earthy rhubarb and red fruit, with slightly spicy characters. In the mouth, the palate is wrapped in a velvety layered mix of sweet red cherry, strawberry, cocoa and juicy red fruit followed by light toast and smooth, chiseled tannins, leading to a lengthy, almost breathless finish. This is a wine for great food, friends and conversation, or an intimate meal for two by a flickering fire. Whichever your pleasure, our “Immortal” Old Vine Zinfandel will make it memorable.

After hand-picking into half ton bins for the most delicate transporting of the fruit, the grapes were lightly crushed into the tank for fermentation. Fermented on the skins to dryness, it was then pressed and placed in French oak barrels, of which less than 20% were new wood. Aging in this way for 12 months, it was important to maintain and uplift all of the fruit components while using the oak to support each flavor to its fullest. After bottling, it was allowed further aging time to micro-mingle its flavors so each bottle is a full expression of the monarch of Lodi wines – ‘The Immortal’ Old Vine Zinfandel.

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