courage

  • Finding Zinfandel's Place

    July 26, 2019 16:39

    Finding Zinfandel's Place

    Just where does Zinfandel (the grape and varietal) fit into place in today’s world of wine? How much Zinfandel is made these days? Finding Zinfandel’s Place is about going back to the roots of grape growing in the area and discovering why was it such a popular grape. I'll also try to figure out what made it the preferred wine to make in those days and why is it still planted widely throughout Dry Creek Valley and other areas?

    Let’s start with production. There are roughly 44,000 acres of Zinfandel planted in California. Sonoma County is second on the list of most widely planted counties with just over 5000 acres. You’ve heard it before and I’ll repeat-Dry Creek Valley has half of the Zinfandel planted in this county-the smallest of the four major appellations by the way and quite a concentration of one varietal.

    At Pedroncelli it is the number one grape on our estate with 33 acres on the hillsides where it has been planted since the early 1900s. About one fifth of our case production is Zinfandel, about 12,000 cases, split between our Rosé, Mother Clone, Bushnell Vineyard and Courage. It is our flagship wine, and the flagship of this appellation. The numbers above, while reflecting only California grown Zin, don’t include other areas where the grape does well. Among them the Yakima Valley in Washington, Barossa and Hunter Valleys as well as Margaret River in Australia, and South Africa.

    Records from the Gold Rush days show that Zinfandel was planted by the mid-1800s. In Dry Creek Valley the grape took root and was a favorite of home winemakers and budding wineries. Even during Prohibition it remained popular and is the reason why we have vineyard to this day. The wine made during those days was approachable and easy to enjoy early on-not much, if any, aging and a quick turn-around for consumption put the wine on the table in a few months.

    The quality of Zin grown today in Dry Creek Valley is stellar and stands on its own with the one-two punch of berry-pepper and the rounded, mild tannins. The combination makes for a food friendly wine. This is where Zinfandel finds its’ place-balanced between the ripe fruit and pepper spice quality. Picking the fruit at a time when the acidity gives the wine structure. Aging for a year in barrel to add smoky notes. Its’ place is there at the table with a story to tell, one that captures your imagination and creates a legacy of enjoyment.

    Today Zinfandel has its’ place on wine lists and in wine lover’s minds. It even has its’ own fan club-just ask ZAP (Zinfandel Advocates & Producers) one of the most focused and longest running varietal trade groups. They have dedicated a celebration of California’s grape for over 30 years. You'll find Zins' place there among the many fans tasting and comparing the styles from all over California and beyond.

  • Zin-Zin-Zin

    April 21, 2019 12:16

    Zin-Zin-Zin

    The reference in the title is for a license plate frame we had created in the 1980s when we made three styles of Zinfandel-Red, White and Rosé. Zinfandel is part of our history as a brand and as grape growers. The name 'zinfandel' itself has quite a complicated past-not always called Zinfandel but the good news is the name prevailed!

    Zinfandel has been grown on the hillsides surrounding the winery since the early 1900s and, what became known as our Mother Clone vineyard, covers 32 acres and has three generations planted on the Home Ranch. We have diversified our Zin-folio to include three red Zinfandels, one Rosé and two blends. Zin-Zin-Zin takes a look back and forward with this versatile varietal.

    From the beginning there was red Zinfandel. It was the first varietal planted on our property and is what sustained my grandparents and their family through the end of Prohibition. It made a style of wine that was drinkable soon after it was made-which is why it was so popular with heads-of-households who would purchase our Zinfandel and make their own 200 gallons of wine during the ‘dry years’. It was also the predominant grape in the blends my grandfather made as he began the family business after Repeal.

    By 1948 we introduced a Zinfandel at the same time as we put our first label on bottles of our wine. It was made by son John in his first year as winemaker. As time went by we increased our line of wines giving our customers a wider selection to choose from. The next wine in the Zinfandel legacy was a Rosé introduced in the mid-1950s when John wanted a lighter styled wine. These Zinfandels would become the backbone of our winery in the ensuing years even as we added Cabernet Sauvignon, Chardonnay and others to the list.

    As we entered the 1980s the wine world was finding out about a lighter styled rosé called White Zinfandel which was becoming very popular. We made our first one in 1985 and continued for 15 years making a sweeter lighter version of this popular wine side by side with our traditional styled Zinfandel Rosé. The latter began to make a comeback in the early 2000s as more people desired a more complex rosé and we began increasing our production proving the original style was more popular.

    During the 1990s winemaker John Pedroncelli chose some outstanding vineyards which deserved recognition on our labels. Our Mother Clone and Bushnell Vineyard Zins were created. The Mother Clone maintained the style we were always known for which was a classic Dry Creek Valley combination of fruit and spice. The Bushnell Vineyard, with a family connection, was set aside as a Single Vineyard choice focusing on a block among the 15 acre vineyard. This block showed more spice followed by deep fruit aromatics and flavor. In 2016 we added a second single vineyard wine-Courage from the Faloni Vineyard. Our winemaker Montse noticed this vineyard block had a different aspect to it and shows a pretty floral-berry aroma and flavor. We welcomed the new addition to our expanding line of wines.

    Finally our Zinfandel makes appearances as a supporting player in our friends.red and Sonoma Classico-both blends with other varietals combining for the best of their characteristics. You could say we are going back to our roots when we offer these blends-just like my grandfather did when he first started blending the wines in his cellar all those years ago.