D r y  C r e e k  V a l l e y

ZINFANDEL

2005
 

 

 

VARIETAL & VINEYARD:  This Zinfandel comes from three separate blocks planted to different clones on our estate:  a ten year-old Primitivo-clone vineyard planted next to the winery, a 30 year-old head-pruned block, and an “old clone” block planted in 1994.  Sixty percent of this wine comes from our Primitivo-clone vineyard.  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:  2005 was easily the best Zinfandel vintage in Dry Creek since we started the winery in 1997.  Some unusual late spring rain, which reduced our crop to below normal, and moderate summer weather allowed us to obtain even ripening with our Zinfandel—no easy task with this variety.  As such, we were able to harvest our Zin at physiological ripeness without many raisins, making for a full-bodied, yet fruit driven wine that is very representative of the Dry Creek growing region.  The concentration, structure, and balance of our Zin meant that we did not blend as much Petite Sirah in 2005 as we had in the previous two vintages.

 

VINIFICATION:  Grapes were de-stemmed and lightly crushed into both open-top and closed-top tanks. All of the lots received a 4 to 5 day cold-soak, were 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:  During this Zin’s life in barrel my tasting notes have been consistent:  big, dark, juicy, fruity and spicy.  The ideal growing conditions in 2005 allowed us to make a full-bodied Zinfandel that is balanced with a long finish.  Like any great Zinfandel vintage this 2005 will show very well within 2 to 4 years from the vintage.  Sure wish it was this easy to make this kind of Zinfandel every year.

 

                               Mick
Harvested: 9/28/05 through 9/30/05 Blend: 85% Zinfandel, 11% Petite Sirah, 4% Barbera
Total Acidity: 0.58g/100ml Alcohol: 14.9%
pH: 3.75 Bottled: 8/28/06
Aging: 11 months French oak (25% new) Cases Produced: 1,345 cases

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