Wine Article
2005 Cline Cellars Zinfandel Sonoma County
Last edited on 10/21/2008 by Eric
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Cline Cellars 2005 Sonoma Zinfandel is a blend of grapes grown in Alexander Valley with a small portion coming from our old vine Bridgehead vineyard in Oakley. The diversity in terroir creates a complex and concentrated wine that has flavors of strawberries and a hint of spice balanced by mild acidity. Subtle nuances of vanilla from 16 months aging in French oak barrels complement Sonoma Zinfandel’s explosive fruit flavors and velvety texture.
* Harvest Date: September 1 and 27
* Acid: 0.60g/100ml
* PH: 3.59
* Aging: 16 months
* Bottling Date: March, 2007
* Residual Sugar: .35
* Alcohol %: 14.5%
Vineyard Notes: Our 2005 Sonoma County Zinfandel is drawn from 30 year old vines in Alexander Valley. A small portion of the blend comes from our 100 plus year old Bridgehead vines in Contra Costa County. Fermentation and Aging Individual lots of grapes were harvested separately according to ripeness and balance of acidity. The grapes underwent near total de-stemming and a very gentle crushing to ensure a large proportion of whole berries in the must — contributing to the explosive fruit character of the wine. Fermentation was carried out in stainless steel with select cultured yeasts. The juice, skins and seeds (called “Must”) were fermented in temperature controlled stainless steel tanks at the optimum temperature to extract rich flavors and provide excellent color. The wines were pressed off their skins at dryness and racked gently before being laid down to approximately 20% new American Oak for 10 months.
Production Notes: The vineyards were harvested according to ripeness and balance of acidity. The grapes underwent near total de-stemming and a very gentle crushing to ensure a large portion of whole berries remained in the must. Fermentation was carried out in stainless steel tanks with select cultured yeasts and kept at optimum temperatures to extract rich flavors and provide deep color. The tanks were pumped-over two to three times daily. Next, the wine was pressed off its skins at dryness and racked gently before being laid down to approximately 40% new French Oak for 16 months.
Winemaker Notes: The diversity in terroir from the two selected vineyards creates a complex and concentrated wine that has flavors of strawberries and a hint of spice balanced by mild acidity. Subtle nuances of vanilla from aging in French oak complement Sonoma Zinfandel’s explosive fruit flavors and velvety texture.
Food Pairing: An excellent accompaniment to grilled meats and vegetables or Parmesan risotto, this wine can be enjoyed now or cellared for five to seven years.
* Harvest Date: September 1 and 27
* Acid: 0.60g/100ml
* PH: 3.59
* Aging: 16 months
* Bottling Date: March, 2007
* Residual Sugar: .35
* Alcohol %: 14.5%
Vineyard Notes: Our 2005 Sonoma County Zinfandel is drawn from 30 year old vines in Alexander Valley. A small portion of the blend comes from our 100 plus year old Bridgehead vines in Contra Costa County. Fermentation and Aging Individual lots of grapes were harvested separately according to ripeness and balance of acidity. The grapes underwent near total de-stemming and a very gentle crushing to ensure a large proportion of whole berries in the must — contributing to the explosive fruit character of the wine. Fermentation was carried out in stainless steel with select cultured yeasts. The juice, skins and seeds (called “Must”) were fermented in temperature controlled stainless steel tanks at the optimum temperature to extract rich flavors and provide excellent color. The wines were pressed off their skins at dryness and racked gently before being laid down to approximately 20% new American Oak for 10 months.
Production Notes: The vineyards were harvested according to ripeness and balance of acidity. The grapes underwent near total de-stemming and a very gentle crushing to ensure a large portion of whole berries remained in the must. Fermentation was carried out in stainless steel tanks with select cultured yeasts and kept at optimum temperatures to extract rich flavors and provide deep color. The tanks were pumped-over two to three times daily. Next, the wine was pressed off its skins at dryness and racked gently before being laid down to approximately 40% new French Oak for 16 months.
Winemaker Notes: The diversity in terroir from the two selected vineyards creates a complex and concentrated wine that has flavors of strawberries and a hint of spice balanced by mild acidity. Subtle nuances of vanilla from aging in French oak complement Sonoma Zinfandel’s explosive fruit flavors and velvety texture.
Food Pairing: An excellent accompaniment to grilled meats and vegetables or Parmesan risotto, this wine can be enjoyed now or cellared for five to seven years.