Producer Article
Freemark Abbey
Last edited on 3/8/2009 by ancientvines
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Producer website
Vintage and Winemaker's Notes:
Bright ruby with a garnet edge. Appealing aromas of ripe plums, a touch of prune, plus a pinch of black pepper and anise. Rich, full-bodied flavors reminiscent of plum liqueur, dark chocolate and black raspberry. Smooth tannins and well balanced, with a lovely lingering finish.
Growing Season Notes:
A cool spring made for a late start on the growing season. Several heat spikes in June and July kick-started ripening. Two brief and rare thunderstorms in August and early September kept things lively until the first reds started arriving after riding out a September heat wave. Overall yield was down slightly, and harvest was about a week or two later than average.
Statistics:
# Varietal Composition: 88% Zinfandel, 6% Cabernet Sauvignon, 6% Syrah
# Vineyards: : 88% Moskowite Vineyard (Capell Valley), 6% Wood Ranch (Rutherford), 6% Usibelli Vineyard (Pope Valley)
# Fermentation: 24 to 48-hour cold-soak followed by inoculation with yeast; Zinfandel was fermented in T-bins for five days at 61 - 79 F with punchdowns 2-3 times/day, then pressed and spirits added; seven days total skin contact. Cabernet and Syrah were fermented in stainless steel for 7-13 days at 65-85 F with pumpovers 2x/day; 8-15 days total skin contact
# Aging: 16 months in 60-gallon oak barrels
# Alcohol: 18.3%
# pH: 3.74
# Acid: 0.64 g/100 mL
# Number of Cases Produced: 283 cases
Vintage and Winemaker's Notes:
Bright ruby with a garnet edge. Appealing aromas of ripe plums, a touch of prune, plus a pinch of black pepper and anise. Rich, full-bodied flavors reminiscent of plum liqueur, dark chocolate and black raspberry. Smooth tannins and well balanced, with a lovely lingering finish.
Growing Season Notes:
A cool spring made for a late start on the growing season. Several heat spikes in June and July kick-started ripening. Two brief and rare thunderstorms in August and early September kept things lively until the first reds started arriving after riding out a September heat wave. Overall yield was down slightly, and harvest was about a week or two later than average.
Statistics:
# Varietal Composition: 88% Zinfandel, 6% Cabernet Sauvignon, 6% Syrah
# Vineyards: : 88% Moskowite Vineyard (Capell Valley), 6% Wood Ranch (Rutherford), 6% Usibelli Vineyard (Pope Valley)
# Fermentation: 24 to 48-hour cold-soak followed by inoculation with yeast; Zinfandel was fermented in T-bins for five days at 61 - 79 F with punchdowns 2-3 times/day, then pressed and spirits added; seven days total skin contact. Cabernet and Syrah were fermented in stainless steel for 7-13 days at 65-85 F with pumpovers 2x/day; 8-15 days total skin contact
# Aging: 16 months in 60-gallon oak barrels
# Alcohol: 18.3%
# pH: 3.74
# Acid: 0.64 g/100 mL
# Number of Cases Produced: 283 cases