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The Terraces Zinfandel 2015

    750ML / 14.9% ABV
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    4.1 7 Ratings
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    4.1 7 Ratings
    750ML / 14.9% ABV

    Winemaker Notes

    Deep purple color, with aromas of black currant, bramble, black cherry, and baking spices. Palate is complex with ripe flavors of blueberry, black currant, black cherry and baked plum. Finish carries through with hints of nutmeg, cinnamon, black pepper, and juniper with a long, bright, mouth-watering finish.

    The primary Zinfandel blocks at The Terraces is between 300 and 400 feet in elevation in the eastern foothills of Rutherford. Planted in 1981, the volcanic soil, known as Rhyolite, in combination with the ‘Werle’ Family clone selection and St. George rootstock, produces intensely flavored clusters with concentrated, small yields.

    Blend: 86.2% Zinfandel, 13.8% Petite Sirah

    Critical Acclaim

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    The Terraces

    The Terraces

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    The Terraces, California
    Founder Wayne Hogue purchased 21 acres from Joe Werle in the mid seventies, planting the first vines on the steep hillsides in 1981. When Mr. Hogue planted The Terraces property, it was divided nearly equally between Cabernet Sauvignon and Zinfandel, growing both varietals in shallow volcanic loam over a deep subsoil of tufa, a pale volcanic ash that functions hydrologically in a similar manner to limestone. The main blocks of vines are terraced steeply between 300 and 400-foot elevation. The planting scheme is unique in that each terrace has two rows of vines, Zinfandel on the outside and Cabernet on the inside. In 2001, the Crull family purchased The Terraces property, reuniting the original homestead. They also grow Petite Sirah, Chardonnay, Cabernet Franc, and Riesling on the property now. The family also owns a small house in the vineyard for making Balsamic vinegar. The Terraces Zinfandel clone traces its roots to the vines planted on the Quarry Vineyard property in the 1800’s. This clone, known as the ‘Werle’ clone produces an open cluster with small berries, which is recognized and coveted for its intense color and distinctive aromas and flavors. The Cabernet clone was selected from Caymus and Grace Family Vineyards. The first crop went to Caymus, but then, recalled Hogue, “Charlie Wagner said, you should be making your own wine.” The first wines produced, an ’85 Zinfandel and an ’86 Cabernet were both made at Caymus. Construction of the winery was complete in 1991, and all wines have been made by Wayne Hogue and Timm Crull since that time. Current production of small handcrafted lots is less than 1000 cases. Shallow and wide, open top fermentors with rigorous yet gently punch down regimes contribute to the high extraction found in the wines. Both the Cabernet and the Zinfandel have won critical acclaim over the years, the 1999 Napa Valley Zinfandel having just been awarded one of Wines and Spirits Top 10 wines of the year. See Cabernet or Zinfandel tasting notes for additional reviews.
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    Napa Valley

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    Undoubtedly proving its merit over and over, Napa Valley is a now a leading force in the world of prestigious red wine regions. Though Cabernet Sauvignon dominates Napa Valley, other red varieties certainly thrive here. Important but often overlooked include Merlot and other Bordeaux varieties well-regarded on their own as well as for their blending capacities. Very old vine Zinfandel represents an important historical stronghold for the region and Pinot noir is produced in the cooler southern parts, close to the San Pablo Bay.

    Perfectly situated running north to south, the valley acts as a corridor, pulling cool, moist air up from the San Pablo Bay in the evenings during the hot days of the growing season, which leads to even and slow grape ripening. Furthermore the valley claims over 100 soil variations including layers of volcanic, gravel, sand and silt—a combination excellent for world-class red wine production.

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    SKRCTR089_2015 Item# 355783