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Enkidu Wine LLC

2015 Bedrock Vineyard Zinfandel Image

2015 Bedrock Vineyard Zinfandel

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Wine Specs
Sonoma Valley
Vineyard Designation
Bedrock Vineyard
Harvest Date
August 27, 2015
5.95 gms/L
French oak, 17% new
Native Yeast
Bottling Date
December 13, 2016
Residual Sugar
Alcohol %
Wine Profile
Tasting Notes
Like the multiple Gold Medal winning wines previously produced from the Bedrock Vineyard, the 2015 vintage boasts aromas of plum, raspberry, nectarine and slight herb. These transfer nicely into the flavors further enhanced with white chocolate that coats the mid-palate. Quite a compelling mouthful. Wonderful length is aided by integrated tannins and subtle acidity. A very sexy wine! The Bedrock Zins continue to be on a roll. Drink over the next 7 –10 years.
Gold Medal - San Francisco Chronicle Wine Competition 2018
Vineyard Notes
Thankfully, there are a few magical places that still exist in the California wine world. The Bedrock Vineyard at 128 years of age is one such place. Grown in the middle of the 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 balanced wines. That speaks to Enkidu’s wine making style and goals, and has been a fortuitous fit ever since we began producing wines from this special vineyard. The Bedrock Vineyard is planted to more than 8 different varietals in any given block. While our Zinfandel is at least 80% Zin, other varietals that are interspersed make their way into the ultimate blend. Alicante Bouchet, Black Muscat, Peloursin and Carignane to name a few. Age ability and complexity are the hallmarks to this final wine.
Production Notes
This beautiful Zin underwent a cold soak for five days to help increase the color, mid-palate richness and complexity of flavors and aromas. We allow the Bedrock Zin to undergo a native yeast fermentation, which normally starts after five days. During fermentation twice a day 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 15 months later.