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Bogle Old Vines Zinfandel 2008

Zinfandel from Sierra Foothills, California
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    Currently Unavailable $12.79
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    Winemaker Notes

    Head-trained and dry farmed vines continue to be the source for Bogle's Old Vine Zinfandel. These gnarly old vines produce concentrated fruit of unsurpassed quality and intensity. This full-bodied vintage shows itself with rich black raspberry notes that round out in the mouth, accompanied by the scents of summer fruit jam bubbling on the stove. Juniper berry and cinnamon stick join the spiciness of red and black peppercorns as they integrate with the supple fruit and lead toward the finish. Toasty oak and cloves are the perfect finishing touch.

    Critical Acclaim

    Bogle

    Bogle Vineyards

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    Bogle Vineyards, , California
    Bogle
    Although the Bogle family has been farming since the 1800's, it wasn't until 1968 that the father and son team of Warren and Chris Bogle planted their first 20 acres of wine grapes in Clarksburg, California. Clarksburg is a small farming community nestled in the Sacramento Delta. Today Bogle Vineyards farms over 1,000 acres of wine grapes in the Delta region. While the winery was established ten years after the first grapes were planted, it has grown tremendously along with the vineyards. Bogle Winery is currently producing 100,000 cases of wine. Winemaker Christopher Smith joined the winery in 1992. He sources fruit from some of the best vineyards throughout the State of California and blends that fruit with the best grapes from our Estate Vineyards in Clarksburg.

    Napa Valley

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    One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    MNC16134F_2008 Item# 103316

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