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Bedrock Wine Company The Bedrock Heirloom 2008
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.
Critical AcclaimAll Vintages
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!
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both 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.
Grape varieties are carefully selected 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 Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.