Our wines

2005 Zinfandel, California

Growing Season

The 2005 vintage was noted for its heavy yields statewide, primarily a result of record-setting rainfall the previous fall and winter. A warm month of February prompted early bud break, which was followed by a mild spring of warm days and cool nights. A relatively cool summer lead to a long growing season, two to three weeks longer than normal in some instances, allowing for even ripening, intense fruit flavors, and excellent overall quality.

Winemaking

Our 2005 Zinfandel was harvested from four select vineyards, including one block from the Paso Robles area, which is noted for its production of permium Zinfandel wines. Co-fermentation of the three Temecula Valley blocks in stainless steel tanks was managed employing twice daily “pump overs,” while a portion of the Paso Robles block was fermented in open top bins, receiving “punch downs” three times daily for full extraction of color and flavor. Ageing for 16 months in small American oak barrels gives the wine firm structure and a rich mouthfeel.

Winemaker’s Tasting Notes

Aged for 16 months in small American oak barrels, our 2005 Zinfandel was crafted from four select vineyard blocks, each harvested by hand between October 4th and October 19th. Powerful and well structured, this wine offers magnificent aromas of ripe blackberry, black pepper and clove accented by soft, polished tannins and a rich, lingering finish.

Suggested Food Pairings

The rich fruit flavors and spiciness of our 2005 Zinfandel make this wine the perfect accompaniment to such foods as hearty pasta dishes, smoked salmon, and filet mignon.