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Lambert Bridge Dry Creek Zinfandel 2001
When the Chambers Family discovered this rustic stretch of Dry Creek they fell completely in love. Ray and Patti Chambers decided to make the winery their own in 1993. Their vision was heartfelt and enduring from the start: honor this idyllic land, farm and craft Sonoma’s finest small-lot wines, and create an inspiring setting to relish wine, food, and friendship. Utmost quality demands exacting, uncompromising methods. The limited production affords winemaker Jennifer Higgins intimate involvement and full control in every aspect of the farming and winemaking process.
Lambert Bridge's approach to winemaking is straightforward and relentless: chase excellence in every detail. By keeping production small and standards incredibly high, they make no compromise and spare no expense. The result is a portfolio of small lot world-class wines that captures the essence of the vineyard and vintage, year after year.
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.
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, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing 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.