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2011 Bedrock Vineyard Zinfandel
Wine Specs
Vintage
2011
Varietal
Zinfandel
Appellation
Sonoma Valley
Vineyard Designation
Bedrock Vineyard
Harvest Date
Sept. 23, 20111
Sugar
28.0
Acid
6.58 gms/L
pH
3.75
Aging
15 months French oak
Fermentation
Native Yeast
Bottling Date
February 1, 2013
Residual Sugar
0.0
Alcohol %
15.7

2011 Bedrock Vineyard Zinfandel

In Stock
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$35.00
/ 750 ml
SKU: 11BDZN
Wine Profile
Tasting Notes
Like the multiple Gold Medal-winning wine from 2010, the 2011 Bedrock Zin features aromas of plum, raspberry, dried herb, white chocolate which leap from the glass. On the palate this wine shows plum skin and raspberry liquor in white chocolate – quite a compelling mouthful. Wonderful length is aided by integrated tannins and subtle acidity. The Bedrock Zins have been on a roll. Drink over the next 7 to 10 years.
Vineyard Notes
Thankfully, there are a few magical places that still exist in the California wine world, and the Bedrock Vineyard at 126 years of age is one such place. Grown in the middle of Sonoma Valley on well drained alluvial soils and run off from the red volcanic hillsides, Bedrock is in an ideal location for producing incredible wines. Long ago when vineyards were planted there would be a “main” varietal and then a smattering of other varietals mixed into the rows. There was a belief back then that these “All Blacks” would create a field blend that would lead to complex wines. That speaks to Enkidu’s wine making style and goals ever since we began producing wines from this special vineyard. The Bedrock Vineyard is planted to more than eight different varietals in any given block. While our Zinfandel is at least 80% Zin, other varieties including Alicante Bouchet, Petite Sirah, Peloursin, and Carignane make their way into the ultimate blend.
Production Notes
This beautiful Zin underwent a cold soak for four days to help increase the color, mid-palate richness and complexity of flavors and aromas. During fermentation, twice a daily punch downs were performed until dryness, at which time we pressed the lot. In barrel, we only racked twice before the wine was ready for bottling 15months later.