2016 Zinfandel, Dry Creek Valley, Sonoma
Raspberry, Cassis, Vanilla
- Hand harvested
- 3-5 days cold soak
- 100% destemmed, whole berry fermentation
- Fermented 15-18 days in plastic open-top bins
- Punched down 2–3 times per day to ensure complete fermentation
- Fermented warm to 85 degrees
- Aged for 18 months in American oak (50% new)
George Troquato, Winemaker &
Alejandro Aldama, Cellar Master
DNA research traces Zinfandel's ancestry to Croatia, where it is called Crljenak Kastelanski; and Italy, where it is known as Primitivo. In America, Zinfandel got its name from a Boston nursery owner who advertised it for sale in 1832. Zinfandel was later introduced to California during the 1850s Gold Rush and became widely planted because it thrived in the state’s climate and soil.
The Home Ranch, Block 5 vineyard is the backbone of Dry Creek Valley Zinfandel. This 35-year-old site consists of sandy loam thick with river rock; good soil drainage produces smaller berries and limits yields. One of the earliest vertical trellis systems in the Valley enables great canopy management with mature vines. The resulting wine shows bright berries; black pepper; silky tannins; and a long, complex finish.
In 2016, rainfall was higher than in the previous 5 years bringing some relief to an ongoing drought. Temperatures on average were warm, producing grapes that were fully ripe and at an above-average crop size.