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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 137 notes) - hiding notes with no text | | | Tasted by JWG on 8/17/2023 & rated 93 points: A remarkable (mostly) Zin production. Nose is big and attractive with black and red berry nose, along with some smoke. Palate is rich, with smoked meat, dark berries and a moderate tannic back end. Delicious. (425 views) | | | Tasted by FiggySmalls on 2/19/2023: moderately perfumed. pretty nose. blackberry, and pomegranate syrup on nose and in the mouth.
medium acid. tannin is low to medium-: softened but with some astringence on the back end. (543 views) | | | Tasted by wiscgrad on 2/12/2023 & rated 94 points: Bright red fruit. Smooth tannins. Impressive zin (523 views) | | | Tasted by Martin Redmond on 8/23/2022 & rated 92 points: Nearly opaque garnet color with very appealing black fruit, smoked met, chaparral aromas. On the palate, it's medium-bodied with vibrant acidity and velvety tannins. It shows black raspberry, black cherry, pomegranate and savory spice flavor with a lengthy finish with a very appealing vein of minerality (868 views) | | | Tasted by Acohen on 3/2/2022 & rated 92 points: Lots of raspberry, blueberry and brambly spice and a long finish (1079 views) | | | Tasted by ssouth on 2/7/2022 & rated 92 points: 2012 Bedrock Wine Company Lorenzo’s Heritage Dry Creek Valley Sonoma County, Red Wine. Alc 14.9%
Ripe intense nose. Complex waves of fruit. Nice balance and keeps changing over time. Hard to pin down the variety of grape. Showing some maturity with minor tannins. Nice mineral streak (956 views) | | | Tasted by SpoochMan on 9/22/2021 & rated 92 points: Last bottle of this and it drank very nicely with a range of foods. CT drinking window ends in 2022 but I suspect this will still be good for a bit beyond that. Overall, very solid. (995 views) | | | Tasted by awilliamson4 on 7/11/2021 & rated 94 points: Smoke....so freaking good...first sip to last. This wine is in the spot right now. (1089 views) | | | Tasted by Ridgerunner on 6/17/2021 & rated 93 points: A terrific example of a Bedrock Heritage Wine. Just gorgeous. A couple more years and it wouldn't surprise me if the score weren't another point or two higher. (848 views) | | | Tasted by jfolbe on 6/6/2021 & rated 93 points: Really surprised by the inviting nose emitting dark cherry and currant. It is medium bodied on the palate. It has syrupy fruit that is dark cherry, currant and plenty of tannins making it quenching. I’m not sure this can get any better but still has 2-3 years of showing fantastically. (733 views) | | | Tasted by SpoochMan on 4/28/2021 & rated 92 points: Nice Zin that is drinking well now. Lots of red fruit, but balanced with some spices and with decent acidity to keep it from being flabby. Versatile with food also. (717 views) | | | Tasted by RichEB1 on 2/6/2021 & rated 94 points: 70-80 year old mixed blacks from the famed Teldeschi Vineyard. Opened this last night and finished it tonight, which worked out perfectly as I was craving some Lorenzo's goodness after listening to the Bedrock Podcast Vertical Tasting Notes (must-listen podcast btw). Morgan and Chris were spot on - this 2012 has MANY years left but is drinking really well with some air (Awesome on day 2). Complex notes of dusty purple and black fruits, pepper, and herbs, with a bit of a tannic bite on the long finish. Just a wonderful mix of fruit and structure that im really loving tonight....but that also makes me look forward to what this wine will become in 5 to 10 years. Great stuff fellas! (938 views) | | | Tasted by Sonoma-W on 1/29/2021 & rated 93 points: 70 - 100 year old vines. Rich, great fruit, lively, definitely many years left. (457 views) | | | Tasted by Botte515 on 12/27/2020 & rated 91 points: Silky, smooth & well balanced. (651 views) | | | Tasted by jonh1 on 12/22/2020 & rated 93 points: Yum. When I think of varietals that are tasty first and fancy second, I think of Zinfandel and Petite Sirah. This wine tastes like sunny California.
Concentrated red fruit. Nice stiff tannins and acid that keeps you drinking. Complex and balanced. Bright round raspberry, menthol, black pepper, nutmeg, anise.
Still going strong after 8 years. Not sure there's a particular reason to wait longer, but it's not fading yet. (694 views) | | | Tasted by bavaur on 11/11/2020 & rated 94 points: Super accessible from first pour. Rich red fruits on the nose and a deep, lush texture on the palate. Well rounded raspberries and a great undertow of spices and vanilla. Drinking incredibly well and will continue to go the distance. The first wine where I’ve really ‘got’ the Bedrock magic! (773 views) | | | Tasted by Acohen on 5/1/2020 & rated 91 points: Nice rich red blend with blueberry, raspberry and nice spice (1201 views) | | | Tasted by Ridgerunner on 3/15/2020 & rated 93 points: Beautiful red blend! (1063 views) | | | Tasted by PSUSteve on 12/16/2019 & rated 93 points: This continues to be a great wine. Coravin’d the first night. PnP the next night. May be even deeper with some time in the glass. Plenty of time left. (1193 views) | | | Tasted by leadpencil on 11/1/2019 & rated 93 points: Medium bodied. Dark cherry. Body of Cabernet with delicate ness of pinot. Drinking welll. (1117 views) | | | Tasted by Hi.its.Don.4.Wine on 9/3/2019 & rated 93 points: Here it is Labor Day 2019. Anyone else think it strange that to honor the efforts of all those who toil by calling it “Labor Day?” Seems like for all those who strive there should be a better name. After all, with a name like “Labor Day,” then giving people a day off is sort of an oxymoron. Sounds like we should work more rather than less. Maybe double the hours to 16 or better yet, work the entire 24 hours!
I know I’m not going to win any popularity contest with that one, but maybe I could run for office? It might just be confusing enough of a platform to get me noticed. (Hint; that’s sarcasm).
Also, Labor Day is signaling the end of Summer. A day when people all throughout our country make sure they breakout the ole grill and fire it up. Be it gas, charcoal or wood, whatever your choice of flame or smoke, it is our rite of passage. Hurling massive amounts of red meat over an open fire to char the poor thing into oblivion, while we stand back and take so much pride in our achievement.
Sarcasm? Not at all! It’s just that, as I have exclaimed in many a prior post, I do not own a grill, so I have to take my pride in my achievement through my gas oven. Not as sexy I know, but then again, the cleanup and smoke and that burnt char on the meat is not something I need deal with.
Like most, I have my meat planned and sides ready to go. The traditional “Baby Back Ribs” with potatoes and greens lay in wait. So no pix in this post of my food. Thou I do want to thank an old friend of mine (she would kill me if she read that I called her old), for introducing me to a company that produces some excellent spice rubs; Char Crust. Headquartered in Chicago, I’m not sure how far their marketing area goes if you go looking for it. They do have a website where you can order. I usually use their Roasted Garlic Peppercorn rub, use it on almost everything. I did buy their Southwest Chipotle rub for a change and plan to use it this time around for the ribs.
Lastly, I had to plan the wine I was going to drink while munching on those wonderful ribs. I know they are wonderful and I can talk about the wine because, in all truthfulness, I had a dry-run of the exact same thing a couple of days ago, I couldn’t wait!
Dry-rubbed ribs in a 250° oven for 4 hours, if I feel like it, slather the ribs with a Bar-B-Q sauce for the last half hour (I did that the other day so probably won’t today). Get the other fixin’s ready and, unlike the other day when I used my trusty Coravin, I will pop the cork today to finish the wine off.
I promised (at least I think I did) that I wouldn’t use the Flintstone reference anymore, so I’m not! Been a big fan of Bedrock Wine for years and love what they do and their passion for producing great wine. From single vineyard / single varietal to their blended wines from areas across Northern California.
I don’t really celebrate Labor Day, but that doesn’t mean I’m not pulling out all the stops and going for the gusto (too much like a beer commercial?) This wine was a perfect choice. The Lorenzo’s Heritage is comprised of dry-farmed vines planted between 1900 and 1940 on the Dry Creek bench, known as Teldeschi Ranch. Composed of roughly 60% Zinfandel, 25% Carignane, and the remainder Petite Sirah, Alicante Bouschet, Cinsualt, Valdigue and a few other odds and ends. The care given to winemaking is obvious if you’ve ever tried their wines. Minimal intervention and their obsession towards quality over quantity (most of their wines are low production).
This wine’s production amounted to only 500 cases! While I usually try and use my own words to describe a wine, I’m going to let a certain 94 Point review take the lead: “The aroma recalls a warm summer day in the vineyard, with scents of wild berry, dried flowers and sage. The flavors are deep and distinctive, showing notes of smoky pepper, mineral and grilled anise, and the tannins gain power on the finish.” Ditto! For the record I was just too lazy today to come up with my own words.
So as I sit here awaiting the moment I prepare the ribs, apply the spice rub and wait those long arduous 4 hours, I know I will be rewarded by both food and drink on this Labor Day 2019! May your day today bring you happiness and the comfort and friendship of those around you.
“Yabba Dabba Doo!” I just couldn’t help myself!
Cheers (1441 views) | | | Tasted by LaiJien on 3/8/2019 & rated 90 points: Clear, deep ruby – blackberry, kirsch, red grapes, vanilla; medium acid, medium+ tannins, medium body, medium finish. Drinking well now. (828 views) | | | Tasted by Grateful4Red on 2/14/2019 & rated 92 points: Nicely balanced, drinking well right now, delicious (1458 views) | | | Tasted by jfagan on 2/5/2019 & rated 93 points: Decanted about an hour. Medium dark color, thin clear rim. Gorgeous, complex aromas of sweet spices, red and black fruit. The initial palate impression is viscous, soft and gently sweet. Black fruit, licorice, cinnamon and baking spices lead the flavor parade with red fruit elements following. Perfectly balanced with ripe but apparent tannic structure, bright acidity and a long satisfying finish. This is rocking good and drinking well now. 93 points now through 2023. (1704 views) | | | Tasted by Oldmanzin on 1/19/2019 & rated 92 points: Dark fruit now leads the way with red fruit, garrigue and a Mediterranean flair that is exciting. Wonderful texture and depth. Aromatically please. This wine is in a good place. (1302 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| i-WineReview.com, Report 44: Wines of Sonoma County (9/1/2014)
(Bedrock Wine Company Lorenzo's Heirloom Wine Dry Creek Valley) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2014, IWC Issue #174
(Bedrock Wine Company Lorenzo's Heritage Dry Creek Valley) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma and Beyond: New Releases (Feb 2014)
(Bedrock Wines Lorenzo's Heritage Dry Creek) Subscribe to see review text. | By Richard Jennings
RJonWine.com (1/22/2014)
(Bedrock Wine Co. Lorenzo's Heritage) Dark ruby color; aromatic, black cherry, black raspberry, wild berry nose; tasty, rich but poised, ripe wild berry, black cherry, tart berry palate; medium-plus finish 93 points |
NOTE: Scores and reviews are the property of i-WineReview.com and Vinous and RJonWine.com. (manage subscription channels) |
| Bedrock Wine Co. Producer website2012 Bedrock Wine Co. Lorenzo's Heritage2012 Lorenzo’s Heritage Wine: The soaring return of Lorenzo’s Heritage Wine! This vineyard is actually Teldeschi Vineyard, which my family has worked with since 1984 (and before that Dad work with it at Joe Swan). The wine is named for Lorenzo Teldeschi, the grandfather of the current generation who planted many of the vines. The wine comes from dry-farmed vines planted between 1900 and 1940 on the Dry Creek bench. Composed of roughly 60% Zinfandel, 25% Carignane, and the remainder Petite Sirah, Alicante Bouschet, Cinsualt, Valdigue and a few other odds and ends the wine is my favorite since the 2008 vintage. Dense, beautifully fruited black raspberry and pomegranate, spice, and a framework of dusty tannins, this wine is one of my favorites of the vintage. Sure to be a mainstay of the Bedrock and Peterson family portfolio for many more years to come. $36Red Blend.USAAmerican 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 CountyDry Creek Valley Winegrowers of Dry Creek Valley | Dry Creek Valley Association | Appellation America | San Francisco Chronicle Article |
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