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Bocce Zinfandel 2003

Zinfandel from California
    0% ABV
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    Winemaker Notes

    The best description of the Bocce wines come from an understanding of the label and the family from which it comes. "In 1919, the first year of prohibition, my grandfather took the train to California to learn where the best grapes could be purchased for making wine" said Michael Mondavi. He determined that the Lodi area was the best because of the Zinfandel grape, which made a good red wine but also had thick skins and could be shipped across the country in rail cars or trucks without spoiling." In 1920 Cesare Mondavi and family moved to Lodi, California, to ship wine grapes and winemaking supplies to Italian families throughout the country.

    According to law each head of household could make 200 gallons or four barrels equivalent of wine. Cesare chose the name Bocce for the crate's label after his favorite pastime. The label you see on the bottle is a replica of the label on the crates of grapes Cesare shipped.

    Now that you understand the label, it is time to understand Rosa Mondavi, Cesare's wife. Rosa became interested in her grandson Michael's start into the wine business. She was concerned that he and his father were only going to make luxury style wines or to her way of thinking ‘special occasion' wines. She felt Michael needed to make a wine for everyday people (like herself) to drink, and most importantly it had to be good. Michael asked his Nonna (grandmother) to explain further. She said it has to be affordable enough for daily use and it has to be good enough for friends and family to ask for a second or even a third glass. If they do not want that second glass the wine is not very good. It was that simple.

    Bocce wines are meant for everyday enjoyment with family and friends, and shared with a hearty meal and lively conversation.

    Critical Acclaim

    All Vintages
    Bocce
    Bocce, , California
    Bocce
    Bocce wines reflect Cesare Mondavi's involvement in California wines. The label is a close replica of the one used on wooden grape crates he shipped from California to Italian immigrant home-winemakers who could not be without wine on their tables during Prohibition. In this spirit, Bocce wines are meant for everyday enjoyment with family and friends, shared with a hearty meal and lively conversation.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    HPR602847_2003 Item# 87274

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