Urban Legend Cellars Gioia Locale 2012 Front Label
Urban Legend Cellars Gioia Locale 2012 Front Label

Urban Legend Cellars Gioia Locale 2012

    750ML / 14.2% ABV
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    750ML / 14.2% ABV

    Winemaker Notes

    In Italy, Zinfandel is known by a number of aliases. Two well-know ones are Primitivo di Gioia—joyful, wild gem—and Primitivo di Locale—a neighborhood original. Urban Legend Cellar's blend of Zin and Petite Sirah is a megahit with the locals—and a real gem—so a marriage of the names (and two great grapes) was only fitting.

    Gioia Locale (just say “Joy-uh Low-cali”) is rich and deep, much like a dark chocolate-covered dried cherry. At the same time, it's spicy and a little mysterious: there's a zip of flavor but is it cinnamon or pepper or an Asian spice? Hmm...better have another sip to try to sort it out.

    Blend: 66% Zinfandel, 34% Petite Sirah

    Critical Acclaim

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    Urban Legend Cellars

    Urban Legend Cellars

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    Urban Legend Cellars, California
    Urban legends are remarkable but often apocryphal stories that spread like wildfire. Urban Legend is a winery in a city—almost an apocryphal story in itself—that makes remarkable wines.

    We've never been shy about disruption. Throughout our careers, we've introduced technologies that no one ever thought would work—and changed the world. When we wanted to drink wines that were perfect complements to our local food—diverse flavors, honest ingredients, a sophisticated yet approachable style—we said: "We'll have to make them ourselves, We'll make them where the food is created—in the city, and let’s do it together!" It's not a traditional strategy—just a very American one.

    Today, we hand craft more than a dozen Urban Legend wines that each, uniquely, salutes the varied flavors of California and our home: Oakland, America's most diverse city. Critics and consumers alike are impressed with our fidelity to variety, our expression of place, our food-friendly style, and our absolute consistency of quality—from our very first release and forward.

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    Lodi Wine

    California

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    Positioned between the San Francisco Bay and the Sierra Nevada mountain range, the Lodi appellation, while relatively far inland, is able to maintain a classic Mediterranean climate featuring warm, sunny days and cool evenings. This is because the appellation is uniquely situated at the end of the Sacramento River Delta, which brings chilly, afternoon “delta breezes” to the area during the growing season.

    Lodi is a premier source of 100+ year old ancient Zinfandel vineyards—some dating back as far as 1888! With low yields of small berries, these heritage vines produce complex and bold wines, concentrated in rich and voluptuous, dark fruit.

    But Lodi doesn’t just produce Zinfandel; in fact, the appellation produces high quality wines from over 100 different grape varieties. Among them are Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon blanc as well as some of California's more rare and unique grapes. Lodi is recognized as an ideal spot for growing Spanish varieties like Albarino and Tempranillo, Portugese varieties—namely Touriga Nacional—as well as many German, Italian and French varieties.

    Soil types vary widely among Lodi’s seven sub-appellations (Cosumnes River, Alta Mesa, Deer Creek Hills, Borden Ranch, Jahant, Clements Hills and Mokelumne River). The eastern hills are clay-based and rocky and in the west, along the Mokelumne and Cosumnes Rivers, sandy and mineral-heavy soils support the majority of Lodi’s century-old own-rooted Zinfandel vineyards. Unique to Lodi are pink Rocklin-Jahant loam soils, mainly found in the Jahant sub-appellation.

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    URB235898_2012 Item# 235898

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