Winemaker Notes
The grand poobah! The 2011 Bedrock Heritage Wine comes from vines planted 123 years ago at my family's vineyard in Sonoma Valley. It is a field-blend of 22 different varieties. Dominated by Zinfandel the remaining 40% of the wine is Carignane, Petite Sirah, Alicante Bouschet, Grand Noir de la Calmette, Syrah, Tempranillo, Trousseau, Mission, Merlot, Cabernet Sauvignon, and many others. Bedrock lies in the alluvial wash of the famed Monte Rosso Vineyard and is the only vineyard on the valley floor to share the same Red Hill Clay Loam soils that pour downward from the west slopes of Mount Veeder. The 2011 is dominated by fragrant red fruits, spices, and a dollop of orange oil. Like all the Sonoma Valley offerings from 2011 the wine is nervy and young and will need a few years to loosen its sinewy limbs and limber up.
Professional Ratings
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Wine Spectator
A knockout wine that captures a genuine sense of place and vintage. Rose petal, wild berry and Asian spice aromas open to layered, distinctive flavors of huckleberry pie, licorice and spicy mineral. The tannins are big but ripe, and there's plenty of lively acidity behind it all to keep this rolling. A blend of Zinfandel, Carignane and 21 other field-blended varieties. Best from 2015 through 2022.
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.