Zinfandel

Our 13 acres of Sonoma Valley Zinfandel on Rhinefarm were planted in1976 and grows in the upper benchland portion of the vineyard at an average elevation of 200 feet. It thrives in the rocky, well-drained conditions presented by the alluvial fan comprising the lower Mayacamas Mountain Range. Topsoils are 18 to 34 inches deep, consisting of Rhyolitic volcanic ash and alluvial wash. Beneath the topsoil is a mostly impervious layer of consolidated volcanic ash with occasional fractures for the roots to penetrate to deeper depths, producing wines with concentrated fruit flavors and firm structural qualities. Pervasive maritime breezes and long daylight exposure allow fruit to develop intense concentration while retaining vibrant structure. The vineyard typically yields 2.5 tons/acre.

To make the wine, we hand-harvest and then ferment with Prise de Mousse yeast strain. It enjoys 25 days of extended maceration to develop deeper, richer flavor. Using gentle pump-overs tailored by individual lot, we also employ louvers and screens to eliminate exposure to skins and seeds which might introduce off flavors. The wine ages an average of 15 months in 50% French and 50% American oak barrels, 35% new, before bottling and release.

At Gundlach Bundschu, we make great wine but also like to have fun. We recommend enjoying our Sonoma Zinfandel in many ways:

• While watching your football team win
• For dinner at a friend’s house (with or without benefits)
• Old-school Italian dishes
• Bold cheeses like blue, aged Jack, Pecorino, Cheddar