Garnet cherry red with black fruit, briary notes, black cherry, fennel and cinnamon stick with freshly crushed red pepper corns. This wine will take you to the edge of over-the-top richness on the palate, but never becomes heavy. Just a floor show of black and blue fruits with wild raspberry that weaves in and out and a touch of warm brioche and pain au chocolate.
First impressions are so important. During my interview with Kent Rosenblum of Rosenblum Cellars, we spent about 3 hours tasting through barrels. One of the Zinfandels that really was the highlight of that tasting was the old vine Zinfandel of St. Peter's Church. I really think this was one of the reasons I took the job to work with Kent.
I have been making Zinfandel from this vineyard since 1996. It’s a simple vineyard, on a simple piece of land, but it produces some of the most magical wines. Once again, this is a property that was farmed by Ulises Valdez. My friend truly had the Midas touch.
Appellation: Alexander Valley
Vineyard: St. Peter's Church, organic, for me, it is one of the greatest Zinfandel vineyards, ever!
This heritage vineyard was originally planted in the 1880's with Zinfandel and mixed blacks. The 500-ft. elevation with alluvial-loamy and clay soils make this Zinfandel is unique. The loam adds life to the wine, while the clay adds richness and mouthfeel.
Vinification: 100% Zinfandel; 131 cases produced.
The fruit is hand-picked then cold-soaked. I gently foot-stomp the fruit of which 15% 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 20% new French oak and 80% neutral French oak barrels. In the Cohn Zone: drink now - 2028.
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$.01 12+ 750 mL bottles
$ 15 1 - 11 750 mL bottles
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