Baileyana Zinfandel 1998
Over 35 years ago, Catharine Niven envisioned a small vineyard in front of her Edna Valley home that would deliver high quality wines.
To achieve her goal, she bucked popular California viticultural trends and looked to the old world for her inspiration. She was one of the first women to own a winery and one who wasn’t afraid to do things differently. Baileyana, named for the place where she met her husband Jack, soon outgrew her small home vineyard. It has since been sourced from their estate Paragon Vineyard, Jack’s pioneering plantings going back to 1973. Baileyana offers beautiful, cool-climate Chardonnay and Pinot Noir, which are refined, rich, and perfectly balanced. She wasn’t entirely surprised by Baileyana’s early success, but Catharine didn’t dream that her small project would become the family legacy that it is today.
Now in the expert hands of the next two generations, the wines remain true to her pioneering spirit, as well as to the genuine, elegant style she exuded when walking into any room.
The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.
Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.
While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.
Unapologetically bold, spice-driven and jammy, Zinfandel is often thought of as California’s flagship grape. In fact it owns this title by having the ability to adapt to the states’ many microclimates and landscapes, producing unique expressions of the grape throughout. Zinfandel thrives in California’s Central Coast, as well throughout Sonoma County, parts of Napa Valley, the Sierra Foothills, Lodi and Paso Robles.
Zinfandel was born in Croatia and later made its way to southern Italy where it became known as Primitivo. The astute imperial nursery of Vienna collected specimens of the vine and acted as the source of its journey to New England, carried by George Gibbs circa 1829. Eventually, making its way to California around the Gold Rush of 1849, Zinfandel found its new home, parading the true American spirit.
Tasting Notes for Zinfandel
Zinfandel is a dry red wine, though typically forward in fruit. Notes of dark plum, blackberry, sweet spice, dark chocolate and licorice are common. Very ripe examples may express a dried fruit quakity like fig or prune. But Zinfandel grown in cooler, coastal zones often shows red fruit, black pepper and fresh herbal characteristics like juniper and menthol.
Perfect Food Pairings for Zinfandel
Zinfandel is a powerfully flavored wine, mingling happily with bold food like brisket, lamb shanks, pork ribs or anything barbecued. More delicate Zins work with pork, lamb curry and even Ceasar Salad or Salad Nicoise.
Sommelier Secrets for Zinfandel
Thanks to its popularity both for home winemaking and as communion wine, many Zinfandel vines were able to survive prohibition, leading to the abundance of "old vine" Zinfandels. These low-yielding, ancient vines tend to produce wine that is deeply concentrated, delicately perfumed and decidedly complex.