A dark ruby, almost black cherry color with a concentrated nose of blackberry, olive, cinnamon stick, clay pot, freshly cracked white peppercorn and white flowers. Exotic on the front palate with a black forest flavor profile that flows into a full-bodied midpalate that highlights more peppery / savory notes into a lengthy finish. As sensual as a Zinfandel can be.
I have made 3 different Zinfandels using the terra cotta amphora. Each one different, but each one shows how using the porous amphora provides for a different texture, aromatics and flavors. It's like oak, it allows for some oxygen – it brings not only a richness to the wine, but an extra silkiness to its texture. It's also a neutral material like stainless steal and does not impart any additional flavors.
Aromatically, the wines always seem a touch brighter and more perfumed. I enjoy showing a different expression of a vineyard using different fermentation and aging vessels. I have made Orcio from the Cassata, Rinaldi, and Sweetwater Springs vineyards.
Appellation: Russian River Valley
Vineyard: Landy Sweetwater Springs, Sustainably Farmed, planted in 2004
Ranging from 300 to 1000 ft. in elevation, the lower elevations are exposed to the cooling influence of the fog, while the hillside fruit gets more than its fair share of sun exposure.
Vinification: 100% Zinfandel; 56 cases produced.
The fruit is hand-picked then cold-soaked. I gently foot-stomp the fruit of which 20% is whole cluster, the rest is whole berry and de-stemmed. None is crushed. The wine goes through open-top, then 100% Malolactic fermentation and aged 18 months in a classic, 100% terracotta Amphora. The use of the Amphora provides for a different texture, aromatics, and flavors than the barrel-aged version of the wine. Both are great expressions of terroir. In the Cohn Zone: drink now - 2030.
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$.01 12+ 750 mL bottles
$ 15 1 - 11 750 mL bottles
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