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2016
Wine Specs
Vintage
2016
Varietal
Zinfandel
Appellation
Sonoma Valley
Harvest Date
September 6, 2016
Sugar
26.2
Acid
5.76 g/L
pH
3.76
Aging
10 months, 1 yr. old French Oak & neutral
Fermentation
native yeast
Bottling Date
June 30, 2017
Residual Sugar
0.0
Alcohol %
15.5

2016 "E" Old Vine Zinfandel

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$25.00
 
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Wine Profile
Tasting Notes
The 2016 OV Zin is perhaps our finest effort to date; representative of the overall excellent quality of this vintage. The aromas are warm and compelling and translate to the flavors. It’s well-balanced mouth filling tannins carry the briary fruit tinged with black cherry to a very long finish. The complexity grows with added hints of bittersweet chocolate, forest floor and black pepper spice. Age this wine for another five+ years and be rewarded with harmony and greater complexity.
Vineyard Notes
The Enkidu “E” wines are crafted in the same style of all of our wines, with balance, complexity and harmony. The 2016 Sonoma County Old Vine Zinfandel is just that. With an average vine age of over 75 years, this blend of 75% Zinfandel, 15% Carignane, 6% Alicante Bouschet and 4% Petite Sirah is as the vineyard is planted. An incredible amount was known by the growers of many decades ago about the benefits of blending different varietals. But instead of blending individual varietal wines after they were fermented, the vineyards were planted with inter-planted varietals at the proportions the growers/wine producers desired. These are the venerable vineyards of California that are capable of producing profound wines of which we are proud and excited to offer.
Production Notes
With our OV Zin there is no separation on varietals; they are crushed and co-fermented together. We performed a four-day cold soak after we completely destemmed all the fruit, and once the native fermentation commenced we performed punch downs twice daily. After three weeks we pressed directly to barrel, of which 20% were one year old French Oak. We performed only three rackings off the gross lees and splashed heavily as we returned the wine to barrel. Bottling occurred 11 months after fermentation. Unfined with minimal coarse filtration only.