klezman wrote:Hmmm...now that El Jefe has the lead in my cellar (by a single bottle of futures, that is) over SB perhaps I should get this The great/horrible thing about CellarTracker is that I was able to check out my notes from the Meeks Ranch Zin from the case offering a while back. While I was hoping to confirm that it was just a standard wine, I said it was what zin was meant to be. Carp.
Then I realize this is the Estate zin. Presumably from those nice gnarly incredibly old vines out in front of and behind the winery. Double carp.
One or two?
SB, what can you tell us about the differences in the vintages?
All of these vintages were produced in similar fashion: Grapes were destemmed, with a high percentage of whole berries, into small open top fermenters, with cap management by frequent manual punchdown and pressing at dryness. The young vines and old vines were harvested and fermented separately, although some old vine Carignan was co-fermented with the young vine Zinfandel each year. Aging was carried out in one to four year old French oak (no new oak), and only a portion (based on taste) of the young vine wine blended with the old vine wine, 9 months after harvest. The wines were bottled unfined and unfiltered, after a total of 16-18 months in barrel.
Stats and tasting notes:
2005 Zinfandel, Estate Vineyard: 15.3% alc., 3.45 pH, 199 cases produced. Tart cherry and raspberry aromas, with notes of briar, chocolate and raosted nuts. Full, rich and viscous, yet dry with a slightly tart finish. This wine is just now opening up, and has a lot of life left.
2006 Zinfandel, Estate Vineyard: 14.8% alc., 3.51 pH, 195 cases produced. Cherry, blueberry and blackberry fruit aromas, with brown sugar and cinnamon notes. A rich entry, supple texture, full, dry, with a bit of firming tannin on the finish. Quite enjoyable now, even without food, but has at least 3-5 more years of aging potential.
2007 Zinfandel, Estate Vineyard: 14.9% alc., 3.57 pH, 169 cases produced. Briar, black currant and blueberry aromas. A very concentrated, viscous, slightly tart fore palate with a chewy texture and dusty tannins. This one is still a baby, and has a lot of potential to develop more with extended aging. Best now with food, and a good candidate for your vinturi and/or decanter.