TEAM ZIN   2007   ZINFANDEL

ALEXANDER VALLEY

Region
The Alexander Valley Benchland , Sonoma County, Oldini Ranch

Variety
87 % Zinfandel   13% Petite Sirah

Maturation
18 months in a combination of new and 3 year old air dried American oak. The Petite Sirah was aged
12 months in 1 year old French oak.

Technical Analysis
15.6%  alc /vol  / 6.4 g / l  total acidity / 3.64 PH

Viticulture
These 35 year old, trellised dry farmed zinfandel vines are part of an interplanted mix of black grapes and Petite Sirah.
From the east benchland  on loamy clay soils.  The aromas and flavors are perfect examples of Alexander valley character, the grapes were fully ripe at harvest.
 
Winemaking                
Picked at 27.5 Brix these Zin grapes were well sorted for dehydration, then destemmed, lightly crushed as whole berries, and cold soaked for 4 days. Fermented in small ½ ton bins, on the vineyards own natural yeast, and a regiment of both punch downs and hand circulation were used. Pressed after 18 days of maturation, then settled and added to oak cooperage. The wine was bottled lightly filtered and the Petite Sirah was lightly egg white fined. A small natural deposit may occur. 

Tasting Notes

Offering a sweet berry bouquet, this Late Alexander Valley style enriched with raspberry and loganberry fruit & a center of cherry liquor, and finishing w/ dried olallieberries, pepperwood, and classic plum flavors. It is full bodied with a long finish. There are notes of crushed anise, young clove, vanilla, garden herbs brown sugar . Very powerful yet smooth, refreshing, and complex.

Serving Suggestions
Best served at 55-65  degrees farienhient. Decanted will improve clarity & flavor.

Food Parings

Mesquite grilled black pepper & espresso crusted  Kansas City strip loin w/ Gorgonzola dolce butter & pan roasted cipollini onions.

Linguini Carbonara w/ black pepper cream, pancetta bacon, fresh egg, and wood ear mushrooms.

Fourno baked pizza w/ fontina, smoked mozzarella, and goat cheese w/ a sundried tomato infused sauce, topped w/ arugula, tasso ham, and caramelized onion.

The ultimate burger w/ roasted poblano chiles, applewood smoked bacon, teleme, and a cilantro garlic aioli.