Bedrock Wine Company The Bedrock Heirloom 2008
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Robert
Parker
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Winemaker Notes
The 2008 Bedrock Heirloom Wine comes from the 120 year old vines at my vineyard in Sonoma Valley. It is composed of 18 different interplanted, field-blended, varietals of which Zinfandel and Carignan dominant (Roughly 40% Zinfandel, 30% Carignane, and the last 40% the mixed blacks). It represents the absolutely unique blend of varietals found in the oldest vineyards in the state (of which Bedrock is one of the oldest). The wine was fermented using native yeasts in open-top redwood vats where it was manually punched-down. Following fermentation the wine was manually basket-pressed into 100% French oak barrels, of which 35% were new from the finest cooperages of Rousseau, Cadus, and Boutes. The Zinfandel element was aged in a once used, 500 liter puncheon. It was not racked until bottling after 12 months in barrel.
The 2008 is a bright effort, with plenty of high-tone spice and exuberant red-fruits. It probably needs a little more time then the Lorenzo's to calm down (as is typical with old-vines from Sonoma Valley). Again, you will find more structure and depth in this wine as it is made to age.
Professional Ratings
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Wine Spectator
An incredible Zinfandel blend that offers depth, balance and a distinctive sense of place. Bold aromas of violet, wild berry and licorice lead to rich, ripe and layered flavors of huckleberry, fresh sage and brown baking spices. The finish goes on and on. Zinfandel, Carignane and Petite Sirah. Drink now through 2015.
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Robert Parker's Wine Advocate
The 2008 Heirloom Proprietary Red is a blend of 30% Zinfandel, 30% Carignan, and 40% mixed blacks from one of California’s oldest vineyards (120 years of age, with 18 different varietals). It is the type of wine you just can’t find anywhere else. It exhibits a dense purple color along with abundant aromas of chocolate, herbs, meat juices, spice box, and black as well as red fruits. A gorgeous, hedonistic, full-throttle red, it proves that the pioneers who planted these mixed black vineyards knew exactly what they were doing. With sweet tannins, good body, and 14%-15% natural alcohol, it should drink well for 4-5 years.
The winery’s objectives are:
To channel the fruit of ancient vines into powerful, elegant, and distinctly Californian wines.
To spread the gospel of Syrah in California by sourcing fruit from great terroirs throughout the North Coast.
To proclaim the greatness of Sonoma Valley Cabernet Sauvignon by sparing no expense on wines of uniqueness and personality.
To reclaim rose’ from the excesses of saignee and focus on precision, delicacy, aromatics, and food friendliness.
To make fascinating and quixotic white wines from unique sites and interesting varietals.
To dream big but keep production low!
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Sonoma County wines are produced with carefully selected grape varieties to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous red wines like Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.