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Joel Gott Zinfandel 2010
Decades-old, head-trained vines in Lodi and Amador create intense, deeply concentrated, small clusters of fruit. Napa Valley fruit adds power and complexity to the wine, while Dry Creek, Russian River and Mendocino's cooler climates produce fruit with classic, peppery Zinfandel aromatics, good acidity and great fruit flavors. Sourcing from these varied regions across California helped to create an elegant, balanced Zinfandel.
Joel Gott, the founder of Joel Gott Wines, is a fourth-generation California vintner, a lover of great food, an entrepreneur and an athlete. Born into a family of California vintners - his grandfather ran Inglenook Winery in the 60’s, and his father founded Montevina Winery in the 70’s - Joel grew up in the vineyards, and learned to drive a tractor before he could legally drive a car.
Joel’s first venture in the wine business was the Palisades Market, a boutique grocery store and wine shop in Calistoga, CA that he and his brother bought in 1993. There, he learned the art of running a business, creating food and selling wine. In particular, he recognized a growing need for quality wines in the under-$20 category.
Since Joel Gott Wines started in 1996, they have selected the best fruit from growing regions in California, Oregon and Washington which they blend to create more balanced, clean, complex, and elegant wines. They are geared towards continuing to give customers expressive and food-friendly wines at great prices
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 incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.
Unapologetically bold, spice-driven and jammy, Zinfandel is often thought of as California’s flagship grape. And it 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 importation to New England by George Gibbs, probably in 1829. Eventually, making its way to California around the Gold Rush of 1849, Zinfandel found its new home, parading the true American spirit.
In the Glass
Zinfandel commonly expresses powerful notes of dark plum, blackberry, sweet spice, dark chocolate and licorice. Very ripe examples may express a hint of dried fruit like raisin, fig or prune. But Zinfandel grown in cooler, coastal zones often expresses red fruit, black pepper and fresh herbal characteristics of juniper and menthol.
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.
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.