Cosentino Cigar Zinfandel

The Cosentino Cigar Zinfandel has notes of deep black fruit with a punch of spice and crushed black pepper on the nose. The rich, lush and well-structured wine is hearty with exotic fruit characteristics.
Hand harvested at peak season to ensure quality and flavor, the fruit for Cigar Zin was sorted then fermented for 7 days. We prepared the wine in French (50%) and American (50%) oak barrels for 11 months.

St. Francis Old Vines Zinfandel

For this wine, the “old vines” are 55-100+ years old, from vineyards in Dry Creek Valley, Sonoma Valley, Russian River Valley, and Alexander Valley. While each vineyard’s soil type may vary, all vines are dry farmed (no irrigation) to ensure rich, concentrated flavors in the grapes. All grapes are hand-picked, gently de-stemmed and crushed before cold-soaking for three days to extract optimal color and flavor. The fruit is inoculated with different yeast strains to build complexity, then fermented in separate lots using a combination of pumping over and delestage to soften the tannins. Malolactic fermentation occurs in 70% French and 30% American oak barrels, 25% new. The wine was aged in barrel for 16 months to preserve the fresh, juicy aromas and mouthfeel expected from such old vines.

Earthquake Zinfandel

Over the top and shattering to the veins!  The original is the Earthquake Zin that comes from an old Lodi vineyard planted around the same time of San Francisco’s great Earthquake of 1906.  While mulling over a label name in the vineyard, Michael Phillips thought it only seemed fitting to relate this intense wine with the historical quake.  With over 15% alcohol and bold tannins, these dark and voluminous wines will definitely leave your senses quivering.

Peppery and spicy with plenty of berry fruit (cherries and raspberries) intertwined with dusty, loamy soil, incense, and a Provencial garrigue-like note jump from the glass of this impressive wine.

 

Caymus Zinfandel

Although Caymus Vineyards is best known for Cabernet Sauvignon, the Wagner family also produces a small amount of Zinfandel, which was a favorite of Caymus’ Charlie Wagner. In many ways, Zinfandel is a quintessential California wine. It was one of the early varieties to be planted in Northern California by immigrants from Europe. Limited production.