VARIETAL & VINEYARD This Zinfandel comes primarily from our Primitivo-clone vineyard, planted next to the winery. We favor the Primitivo-clone because it tends to produce berries that are smaller and with thicker skins, versus typical Zinfandel selections. This leads to a richer wine with more tannin, usually found in old vine Zin. We clip the wing bunch off all of our Zinfandel vines to help minimize bunch rot and to concentrate flavors. All of our vineyards are farmed following the natural lunar cycles without the use of herbicides or pesticides.
VINTAGE/HARVEST 2009 is one of, if not the best Zinfandel vintages we have ever experienced in Dry Creek. In 2009, we had warm and dry weather in late winter and spring, followed by a cooler than normal summer. All of which resulted in moderate canopy growth and a balanced fruit set, with smaller berries and clusters. If we could order Zin weather, this would be it.
WINEMAKING The grapes were destemmed and lightly crushed into a closed top tank, including 7% of the Petite Sirah. Fermentation started naturally without inoculation after one week of soaking. We used a combination of pump-overs and “turbo-pigeur” (basically a tube with a powered screw inside that moves a large volume of the juice from underneath to above the cap, effectively mixes it with the juice, not unlike a punch-down). The wine was dry after a week of the aforementioned regimen and the pomace was both basket-pressed and free run. Pressed wine was transferred to French oak barrels. Weekly barrel stirring during malolactic helped build a smooth mouthfeel. We waited for Barbera to finish its own malolactic at the end of June before we finalized the blend. The Barbera helps with acidity and brightens the red fruit flavor while Petite Sirah brings color stability, tannic structure, and spice.
STYLE/DESCRIPTION Our 2009 has just about everything you would want in a Dry Creek Zinfandel: dark color, big berry fruit, cool spice, decent structure and a balanced finish. It is similar to the 2007 only with better balance. Structured enough to last for 5 years if you are.
SPECIFICS
Harvested: 10/10,10/11/09
Aging: 10 months; French Oak (25% new)
Total Acidity: 0.55g/100mL
Blend: 84% Zin, 10% Petite Sirah, 6% Barbera
pH: 3.85
Alcohol: 14.8%
Bottled: 9/06/10
Cases Produced: 1,315
©Unti Vineyards

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