Wine Article
2018 Carlisle Zinfandel Bedrock Vineyard
Last edited on 8/28/2021 by KTM1253
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From release newsletter
2018 Sonoma Valley “Bedrock Vineyard” Zinfandel
Although our two blocks were picked three days apart on September 14th and September 17th, we decided to conferment them in a single tank to achieve better fermentation dynamics. After a long, extractive cold soak, we inoculated with a natural yeast strain known for very high polysaccharide production. Polysaccharides enhance mouthfeel and decrease the perception of tannin. Two weeks later, the wine was gently pressed to all French oak, 15% new. The following spring, we blended in a small amount of Bedrock Vineyard Mourvèdre to complete the final wine. Unfined and unfiltered.
Tasting Note: Medium to medium-dark garnet ruby. A very hi-toned nose of cherries and red licorice whips with underlying notes of savory herbs and spice. Medium to medium-full bodied but texturally very alluring with a glycerin-like entry and very fine, chalky tannins in the long finish. I’m reminded quite a bit of the wonderful 2016 Barolos and Barbarescos I’ve been enjoying lately. And like those wines, this Zinfandel will reward with some cellar time. Optimum enjoyment should be from 2023 through 2030.
2018 Sonoma Valley “Bedrock Vineyard” Zinfandel
Although our two blocks were picked three days apart on September 14th and September 17th, we decided to conferment them in a single tank to achieve better fermentation dynamics. After a long, extractive cold soak, we inoculated with a natural yeast strain known for very high polysaccharide production. Polysaccharides enhance mouthfeel and decrease the perception of tannin. Two weeks later, the wine was gently pressed to all French oak, 15% new. The following spring, we blended in a small amount of Bedrock Vineyard Mourvèdre to complete the final wine. Unfined and unfiltered.
Tasting Note: Medium to medium-dark garnet ruby. A very hi-toned nose of cherries and red licorice whips with underlying notes of savory herbs and spice. Medium to medium-full bodied but texturally very alluring with a glycerin-like entry and very fine, chalky tannins in the long finish. I’m reminded quite a bit of the wonderful 2016 Barolos and Barbarescos I’ve been enjoying lately. And like those wines, this Zinfandel will reward with some cellar time. Optimum enjoyment should be from 2023 through 2030.