2007 Zinfandel

VARIETAL & VINEYARD:  This Zinfandel comes from two separate blocks planted to different clones on our estate:  a ten year  old Primitivo-clone vineyard planted next to the winery, and a 30 year old head-pruned block.   With its small, dark berries and loose clusters it adds a depth and richness usually found in old vine Zin.  We clip the wing bunch off of all of our Zinfandel vines to help minimize bunch rot and concentrate flavors.

Vintage/Harvest:  In 2007, mild, dry spring weather resulted in smaller than normal grape berries. As such, this concentrated Zinfandel was dark and full-bodied before we blended any other varieties into it. A moderate-to-warm September really pushed this wine into full ripeness, providing classic boysenberry fruit, so often found in Dry Creek Zinfandel.  As always, we blend Petite Sirah for color, body and structure and Barbera for acidity.

Vinification:  Grapes were de-stemmed and lightly crushed into both open-top and closed-top tanks.  All of the lots receive a 4 to 5 day cold-soak, are pumped over or punched down twice daily, and pressed immediately upon dryness.  All of our fermentations are carried out using indigenous yeasts.  We routinely stir lees in barrels for added texture.  Petite Sirah is blended for color and body, while Barbera adds a touch more fruit and acidity.  We aged our Zin in French oak barrels, 25% new.

Style/description:  While this 2007 Zin may be on the riper side for Unti, it retains the crisp acid balance you’ve come to expect from our vineyards.  Rich and concentrated, this jammy zin should show quite well upon release, but it has the structure to age well over the next 2 to 4 years. A classic Dry Creek Valley Zin.

                                                                      Mick