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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 266 notes) - hiding notes with no text | | | Tasted by bravo.solares on 5/18/2024 & rated 90 points: No tasting note (good, but not as good as a 2014 Monte Rosso). (132 views) | | | Tasted by RichEB1 on 3/22/2024 flawed bottle: Corked :(
But Chris and Morgan are awesome and said they will replace it :) (688 views) | | | Tasted by GoBlue2002 on 12/26/2023 & rated 92 points: So tight on opening - this needs a decent decant (1+ hrs) to open up.
Quite aromatic - red and blue fruits. Powerful in flavor, and paired well with rao's pasta sauce. Reasonable length on the finish. (1051 views) | | | Tasted by Oldmanzin on 11/11/2023 & rated 93 points: At age ten, this wine has a wonderful flavor profile of dark fruit, garrigue, Mediterranean spice and wild herbs. The acidity has softened and the wine is so balanced. Great juice. (1087 views) | | | Tasted by ChateauShiny on 11/4/2023 & rated 94 points: Decanted for about 2 hours. The PnP had a lovely nose, but the palate was tight! Still needs a decent amount of air to wake up.
After it got some air - we have a lovely balanced and integrated nose. Blueberries, bramble, earth, sweet baking spices, sweet tobacco leaf, and a hit of violets. Medium-light bodied, well integrated, waning moderate acidity, fresh and juicy but dry. Palate of juicy blueberries, bramble, raspberries, orange peel, black pepper, tobacco leaf, sharp baking spices, and a bit of minerals. Plush soft tannins that hold on just as long as the finish. Everlasting finish with dark fruit skins, orange peel, granite, graphite, cocoa, a bit of black tea, black pepper, and a bit of herbs.
Normally, I find that I like Bedrock wines with a bit less age on them. This is an exception for me as this is drinking in a perfect spot now. (1166 views) | | | Tasted by Rbhan12 on 10/25/2023: Had with good company. Decanted off sediment and slow-ox'd in the bottle.
Lovely amalgamation of mixed black fruits. Nice structure with supple acidity. Integrated but not fully fleshed out. Thought it was very nice but stylistically not exactly my wheelhouse. I know this is a blend, but as I was drinking I thought "I have no idea what this is." Think that threw me off a bit.
May have just been early to open this, there is absolutely years ahead. (1252 views) | | | Tasted by RichEB1 on 9/9/2023 & rated 94 points: Wow, this bottle was absolute fire!! Most Bedrock 13's have taken a long time to come around so I was a little hesitant to check in on this one.....but I'm so glad that I did. Explosive blue and red fruits on the nose and palate with a hint of orange-rind on the finish. Very well integrated but with a tremendous amount of runway. This wine will drink very well for a long, long time. (1603 views) | | | Tasted by Cow Town on 6/9/2023 & rated 94 points: Excellent wine. Darker, deeper than your normal Zin, but that’s due to the other grapes in the blend. Smooth, long finish, delicious. A wine for all people. (1409 views) | | | Tasted by JCMenendez on 2/18/2023 & rated 93 points: Beautifully aged. Drink or hold. (1389 views) | | | Tasted by Martin Redmond on 1/30/2023 & rated 92 points: Deep ruby color with brambly boysenberry, blueberry, black cherry, smoked meat, vanilla, sandalwood, spice and peppercorn aromas. On the palate, its medium-full bodied with vibrant acidity and well integrated velvety tannins. It's flavors follow the aroma. Long finish. 14.6% abv
Planted between 1888 and 1895 and composed of over 22 interplanted varieties, the Bedrock Vineyard Heritage Wine is the wine that I started the winery to make. Composed of roughly 55% Zinfandel, 30% Carignane, with the balance being the many other varieties scattered throughout the vineyard. (1571 views) | | | Tasted by wabi47 on 1/3/2023 & rated 91 points: tannins resolved (but they were never big); claret style, mixed red fruit, dry garrigue, a whiff of cedar; balanced. (1590 views) | | | Tasted by Martin Redmond on 12/3/2022 & rated 92 points: No formal tasting notes. Awesome field blend - fruity and very fresh (1472 views) | | | Tasted by eschwet on 11/17/2022 & rated 93 points: My sweet spot age wise for this wine. It could last but for me I don't see any improvement. Nice balance of fruit/non fruit characteristics. Nose has blown off most fruit, leaving a great blend of spice flowers and soil behind. Mouthfeel is still rich but tannin is low. Lots of fruit flavors left. (1316 views) | | | Tasted by OaktownRush on 9/2/2022 & rated 94 points: Slightly stewed berries, wood shavings, dry potting soil — it seemed more tertiary when I first opened it but as it opened up fresher red and blue fruits showed through. The palate has shriveled berries, dry earth, spices, dried herbs, aluminum — all framed with a nice herbal lift. There’s nice acidity, and the wine overall has a great sense of balance, it’s the kind of wine where nothing feels out of place on the palate, you don’t notice the structure, but when you stop to think about it’s there.
While I first thought this wine might be at its peak, I do think I could see it evolving for another couple years. Quite excellent now though. (1358 views) | | | Tasted by Oldmanzin on 7/23/2022 & rated 92 points: Blue and black fruit dance with Mediterranean spice, garrigue and spring flowers. Great depth and texture. After a two hour decant, the wine still showed best on the last glass. I think this wine has another five to seven years of great drinking in its future. Good juice. (1500 views) | | | Tasted by markcic on 7/19/2022 & rated 90 points: A nice bottle of wine that we pnp'd at lunch. Red fruit on the nose. The palate was red berries, a hint of mint, some tobacco and a touch of baking spices. A nice finish. (1504 views) | | | Tasted by Backdoctor on 5/23/2022 & rated 92 points: nice fruit forward zin blend that went well with italian food (1493 views) | | | Tasted by maxmanx on 5/22/2022: PnP. Zin lovers loved this. Ready to go! (1286 views) | | | Tasted by NoahCap on 6/26/2021: My first Bedrock (producer or vineyard), and I do have to say that I like it quite a bit. It's less straight-up zinfandel-y than I expected, which is not good or bad necessarily, just different than my expectation. Tastes like a true field blend!
Bottle looks pristine, cork soaked only a few millimeters and comes out easily. Color is quite dark, magenta rim, not a touch of browning. Incredibly fragrant; I can smell this wine before I stick my nose in the glass- a few swirls and the whole kitchen smells like wine! Nose of dark berries and cedar. The flavors are not as overtly fruity as many zins, though the characteristic spices are there. Blackberries, mulberries, cardamom, clove, orange oil, with a finish of spearmint and menthol that is medium in length. Really nice. I usually think of zinfandel as a perfect pairing with sweet and saucy bbq, but this is more a steak wine in my book. Day two was even more savory and minty on the finish.
Here is a (sort of) relevant aside: When I was a kid, my parents would bring my sister and I to the public pool, and right outside the fence surrounding the pool was a huge old mulberry tree that would drop these plump juicy black mulberries all over the sidewalk. The branches were too high for me to reach, so I would pick the good looking ones right off the ground and eat them, warm, just a tad sweet, a little bitter. That mixture of wild mulberries that were probably a touch fermented, the ground covered in berries that were straight up rotting, and the distant smell of a chlorinated pool is vividly seared into my memory. And though this wine is not at all sweet, framed by mint and spice, and made 2500 miles away from where I grew up, there is something about this wine that triggers a remarkable sense memory of eating those warm mulberries as a 7 yr old. For me, the wine was worth it just for that. (2262 views) | | | Tasted by wilypod on 4/16/2021 & rated 94 points: Opened last week (see note) and put half into a sterilized 375 with negligible air space. More open and really singing with a chorus of voluptuous Zin spices, black raspberry, and the vineyard's signature clove and orange oil/zest. Long, not short and jammy. Built to go a decade or more? At this point the equal of other vintages I've had (2011, 2012, 2014, 2016) and maybe with the 2011 the spiciest. (2091 views) | | | Tasted by wilypod on 4/10/2021 & rated 90 points: Tasted together with the 2015. The 2013 and the 2015 do not have the exuberance and scores of some other vintages in the last decade, such as 2014 and 2016. The 2013 is something of a late bloomer, a bit austere and ungiving on opening but showing much better after a couple of hours. Dark fruit with both jammy and more restrained, polished notes. The nose is compelling, inviting scrutiny and contemplation, with red and black sous bois fruit, leather and, as someone else noted, charcoal. The mouth has firm tannins in poise with notes of mulberry, cassis, and dark plum. There is still some young wine freshness underlying the jammier element. The 2013 reminds of the difference between left bank Bordeaux such as St. Estephe in comparison with the greater opulence of the Bedrock 2014 and 2016, closer in profile to right bank Pomerol and St. Emilion. 90-92
The 2015 is midway in character between the ripe accessibility of 2012 and the more brooding 2014, with less of that wine's blackberry puree and savoriness. It has more red fruit, livelier acidity, and a higher sheer enjoyability quotient than the 2013, but the palates of the two are strikingly similar. 92 (1928 views) | | | Tasted by ex-sommelier on 1/29/2021: Good final showing for this bottle. Soft red fruits, cough drop, leather, savory notes of saucisson and spice. For my palate this is fully mature. (2471 views) | | | Tasted by jgreco on 1/11/2021 & rated 96 points: This is really quite lovely right now with the fruit starting to fade ever so slightly. Creme de cassis, cedar, and charcoal with gritty tannins holding everything together. As with all Bedrock wines this is fresh, energetic, and pleasurable to drink. This in a good spot now, but should continue to improve for another 2-3 years. (2358 views) | | | Tasted by RobbieC on 1/4/2021: Drinking well now. (1918 views) | | | Tasted by jeffjohnsonjj@hotmail.com on 12/30/2020 & rated 91 points: Dark with good intensity. Tertiary flavors starting to peak through. I always question aging these full rich fruit filled wine, as the tertiary flavors do not always mesh with the fruitiness. I love my 10+ year old Bordeaux and Barolo, but full rich wines like this I think I prefer a bit younger than this, perhaps 5 years after the vintage. (1760 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jeb Dunnuck
JebDunnuck.com, Brilliance From Sonoma (6/5/2018)
(Bedrock Wine Co. The Bedrock Heritage) Login and sign up and see review text. | By Antonio Galloni
Vinous, Sonoma, Anderson Valley and Beyond: New Releases (Jan 2015) (1/1/2015)
(Bedrock Wine Co. The Bedrock Heritage Wine Sonoma Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JebDunnuck.com and Vinous. (manage subscription channels) |
| Bedrock Wine Co. Producer website2013 Bedrock Wine Co. The Bedrock HeritageSummer 2014 email offering:
2013 Bedrock Heritage Wine, Sonoma Valley, planted 1888: Always the wine closest to my heart, the Bedrock Vineyard Heritage Wine comes my family’s old vineyard in the heart of Sonoma Valley. Planted between 1888 and 1895 and composed of over 22 interplanted varieties, the Bedrock Vineyard Heritage Wine is the wine that I started the winery to make. The piece of rock strewn red clay soils produced a wine of citrus-tinged red fruits and spice. I hope this wine speaks as much to the vineyard as to the varieties from which it is composed- which of course is the point. Composed of roughly 55% Zinfandel, 30% Carignane, with the balance being the many other varieties scattered throughout the vineyard. $38USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma ValleySonoma County, California, is one of the most important winegrowing regions in the whole of the United States. Vines have been planted here since the 1850s and, apart from the inevitable hiatus brought about by Prohibition, the county's relationship with wine has been prolific and unbroken.
Viticulturally speaking, Sonoma County is divided into three distinct sections: Sonoma Valley, Northern Sonoma and Sonoma Coast. Each of these has its own AVA title and encompasses several sub-AVAs within its boundaries. |
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