Winemaker Notes
The long and warm finish makes this wine a perfect companion to braised lamb shank with mushrooms or roasted quail with polenta.
Blend: 80% Zinfandel, 13% Petite Sirah, 7% Barbera
Professional Ratings
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Tasting Panel
A blend of 80% Zin, 13$ Petite Sirah and 7% Barbera, this is one of the most superbly textured wines I have tasted. The nose is ripe and incredibly concentrated with blueberries, raisins and cherry-tinged cocoa powder; the palate's silky entry is tongue-coating bliss. Chalky and juicy at the same time.
Unapologetically bold, spice-driven and jammy, Zinfandel has secured its title as the darling of California vintners by adapting well to the state's diverse microclimates and landscapes. Born in Croatia, it later made its way to southern Italy where it was named Primitivo. Fortunately, the imperial nursery of Vienna catalogued specimens of the vine, and it later made its way to New England in 1829. Parading the true American spirit, Zinfandel found a new home in California during the Gold Rush of 1849. Somm Secret—California's ancient vines of Zinfandel are those that survived the neglect of Prohibition; today these vines produce the most concentrated, ethereal and complex examples.
Originally a source of oenological sustenance for gold-seeking miners of the mid-1800s, the Sierra Foothills was the first region in California to produce wines from European grape varieties. Located between Sacramento and the Nevada border, this area’s immigrant settlers chose to forgo growing the then-ubiquitous Mission grape and instead brought with them superior vines from the Old World to plant alongside mining camps.
Zinfandel has been the most important variety of this region since its inception, taking on a spicy character with brambly fruit and firm structure. Amador and El Dorado counties, benefiting from the presence of volcanic and granite soils, are home to the best examples. Bold, robust Rhône Blends and Barbera are also important regional specialties.