This supple and mouth-filling vintage leads with juicy raspberry and ripe boysenberry fruit. Hints of spiced chocolate integrate well with fruit that is surprisingly luscious and silky on the palate, partnered with black pepper backbone that gives structure and weight. Flavours of toasted oak and pipe tobacco create further structure, allowing this wine to stand up to a variety of hearty fare.
Note: the 'Heritage Reserve' series is often termed the 'California' series by De Loach.
The winery and vineyards were originally owned and run by the Cecil and Christine De Loach. In 2003, the family run Burgundian estate Jean-Claude Boisset purchased De Loach and brought the focus back to the estate's original high quality winemaking philosophy, with specific emphasis on small lot winemaking, particularly of Pinot Noir from the Russian River Valley. The winery's 17-acre estate vineyard has been completely restored and converted to organic and Biodynamic viticulture, a tradition upheld by many foremost Burgundian vineyards. The De Loach estate vineyards are certified organic by CCOF and biodynamic by Demeter.
For the Heritage Reserve wines (previously the California series), De Loach combine their Russian River Valley grapes with those from selected growing regions in California to produce good value, approachable wines. Each is made and bottled at their estate facility. This Zinfandel was made from fruit grown in vineyards in the Central Coast appellations where the coastal fog and cool evenings create a good environment for extended ripening.
In 2016, California experienced very heavy rainfall in autumn. Although it partially relieved the extended drought of the region, it also caused some flood damage. Lower than normal temperatures in August allowed for a steady, gradual ripening, which produced wines with higher-than-average natural acidity and great balance.
Pre-fermentation cold soak followed by post-fermentation warm maceration took place in stainless steel tanks to extract good colour and ripe tannins. During fermentation, the cap was punched down by hand. The wine was aged in 227-litre French oak barrels.
Dark in colour, this wine is rich with spice on both the nose and the palate. Flavours of ripe strawberry, raspberry and blackberry blend nicely with notes of blackcurrant and molasses. This wine is full bodied with soft tannins and lingering ripe flavours of pomegranate on the finish.
Please click the blue link below to see a full technical/tasting note for this wine from De Loach themselves.
This wine has great colour density with youthful garnet red hues. The aromas are reminiscent of ripe red fruits - raspberry, blackcurrant and strawberry jam with black tea, white and black pepper spice. The palate delivers a fruity, plump, yet supple wine with some spicy Zinfandel.
Now owned by Crimson Wine Group, who own Pine Ridge, Seghesio remains focused on its family roots with Ted Seghesio making better wines than ever before. The astonishing concentration of flavours that Seghesio achieve in their wines can be attributed to the age of the vineyards, some of which were established as far back as 1895. Italian consultant Alberto Antonini has assisted in improving the quality of their Sangiovese (which is sourced from the oldest vineyards of the variety in California) and his influence can also be seen in the ripe, juicy, approachable style of Zinfandel that has become Seghesio's hallmark. Displaying freshness, purity of fruit, balance and elegance that can be difficult to achieve with the variety, the Seghesio Zinfandels have scooped trophies and Gold medals at the Decanter World Wine Awards and International Wine Challenge for a number of recent years.
Grapes were primarily estate-grown from old head-pruned vineyards in the Dry Creek bench and the cooler southwest Alexander Valley. The average age of the vines is approximately 70 years old. Aggressive hand canopy management was maintained with a green harvest, weak shoot removal and veraison thinning performed to ensure even ripening. The older vines' devigorised root systems produce less, yet more intense, fruit highlighting Zinfandel's spicy characteristic.
2014 was one of the warmest growing seasons on record in Northern California. Rain in late-March paved the way for available water through budburst, but continued warm weather coupled with depleted water reserves culminated in an early harvest, which finished before the end of September.
100% of the grapes were fermented in small, open-top fermenters with regular punch-downs during a nine-day maceration. This was followed by malolactic fermentation in barrels. The wine was barrel-aged for 14 months in French, American and European oak barrels (20% new French oak).
Deeply perfumed aromas of dark berries and old vine Zinfandel's woody spiciness. Layered bright fruit flavours reminiscent of a rich berry pie with a toasted crust. A vibrant acidity and balanced tannins thanks to low yields in the vineyard which continue through the long, lingering finish.
Now owned by Crimson Wine Group, who own Pine Ridge, Seghesio remains focused on its family roots with Ted Seghesio making better wines than ever before. The astonishing concentration of flavours that Seghesio achieve in their wines can be attributed to the age of the vineyards, some of which were established as far back as 1895. Italian consultant Alberto Antonini has assisted in improving the quality of their Sangiovese (which is sourced from the oldest vineyards of the variety in California) and his influence can also be seen in the ripe, juicy, approachable style of Zinfandel that has become Seghesio's hallmark. Displaying freshness, purity of fruit, balance and elegance that can be difficult to achieve with the variety, the Seghesio Zinfandels have scooped trophies and Gold medals at the Decanter World Wine Awards and International Wine Challenge for a number of recent years. Although best known for their reds, Seghesio also produces a delicious Arneis, another traditional Italian variety, which is sealed under Stelvin to retain its superb aromatic character.
Grapes were primarily estate-grown from the Home Ranch, River Road, Lone Oak and San Lorenzo vineyards in Alexander Valley, and the Cortina vineyard in Dry Creek Valley. Aggressive hand canopy management was maintained throughout the season. Yield management techniques were employed to ensure even ripening and to keep crop loads in balance.
During fermentation the must was divided into three parts and each was vinified in a different way. 20% of the grapes were punched-down by hand in small open-top fermenters, 60% went under pump-over fermentation in closed-top stainless steel tanks with delestage and the remaining 20% was fermented in stainless steel rotary-tank. Fermentation on the skins lasted 7-12 days. The wine was barrel aged for 9 months in 60% American oak (of which 12% was new), 40% neutral French oak and neutral Hungarian oak.
Full of the spicy, lush black fruit of the Alexander Valley. Wild raspberry and blackberry flavours emerge on the palate along with the structure of the cooler Dry Creek Valley. Balanced and elegant.
Proudly made in California, this fantastic wine is full of fruity flavours to "delight your taste buds and tickle your fancy" according to the lovely folks at Bulletin!
Bulletin Zinfandel is a medium-bodied, velvety smooth red with aromas and flavours of dark fruits and hints of warm spice.