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- Edon Knoll - Talmage, Mendocino County CA (More Info)
- Windsor - Russian River Valley, Sonoma County CA (More Info)
- Russian River - Windsor Oaks Vineyard, Sonoma County CA (More Info)
- Limmerick Lane - Healdsburg CA (More Info)
- Hopland - Dempel Vineyard, Mendocino CA (More Info)
Photo: Frank and Mark Dommen's knee-high, head-pruned Windsor Zinfandel. (Click to enlarge.)
2008 Harvest Report: Zinfandel: The varying locations and age of our Zinfandel vineyards showed a wide diversity of grapes. The Dommen old vine Zinfandel got wacked by the frost. Yield was 1/3 of normal. The very low head pruned vines shielded what grapes there were from the heat. The head pruned, dry farmed Limerick Lane Zinfandel also had a light crop. Being above the Russian River fog and grown on higher pruned vines, the Limerick Lane got toasted, raisened right on the vine. The Hopland and Russian River Zins all suffered the same intense heat. Having some irrigation available to them, being younger, trained on a wired trellis, the grapes were able to hold onto sufficient moisture to retain a semblance of normal Zinfandel. Only the Edon Knoll, old head pruned and unirrigated, was allowed a normal season. It was saved by its cool hill top location that buds out 2-3 weeks later than our other Zins.
- All the Zinfandels were destemmed without SO2. No SO2 is needed until after ML. All Zins should be tested for sugar after thawing and soaking. Sugars should be diluted to at least 25.5°brix for a dry wine with acidulated water or lower brix blending grapes. The Limmerick Lane Zin suffered the most extensive dehydration turning into a version of Vin Santo. I would use these grapes for desert wine. I would recommend blending Malbec for lower sugar, acidity and color, Grenache for body, aromatics and complexity as well. The Edon Knoll and Windsor are classics, requiring careful monitoring, but not possessing the same degree of heat affected fruit. All the Zin will benefit by at least a splash of Carignane.
Recommended Yeast dry: BM 45; Enoferm L2226
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Zinfandel Vineyard Information
Photo: Planted in 1927, Edon Knoll's head-pruned Zinfandel vines. (Click to enlarge.)
| 2009 Grape Inspection and Winemaking Recommendations: Edon Knon Zinfandel
After an intense heat spike, the Edon Knoll Zinfandel was harvested very clean. No SO2 was added in processing. After a 20 hour soak the average sugar was 27°. This will not ferment to dryness and will inhibit malolactic fermentation. These are ideal grapes for the style of BIG Zinfandels on the market now. If you wish to achieve a dry, big, balanced Zin, you should do a bit of work up front. See Scott Labs web site for yeast recommendations. While you are building a yeast starter, add 10 grams of tartaric acid to 1.5 liters of pure water. Add this acididulate water to every 5 gallons of must. Once grapes are completely thawed, stir in acidulated water.
Now you have purchased a 1.5 liters of Zinfandel at a very good price. You can receive your 1.5 liters as a rich full-bodied rosé or as part of your big zin. Once the grapes have been stirred well, the removal of 1.5 liters of juice may be fermented separately as a rosé. The remaining must will have the same skin to juice ratio as the original must. Unless you are doing many pails, you will be very happy with the additional 1.5 in the red wine. This technique works and will actually improve the wine.
A word of warning is that not all pails will have the same sugar content. There maybe instances where sugar will be higher than the average.
Ferment until 2° - 5° brix and achieve 85° F in the cap. Rack within 14 days of pressing off gross lees. Add malolactic bacteria once sugar fermentation is complete. Taste wine after ML for addition of tartaric acid. Add SO2 at end of malolactic fermention; I suspect this to be about 1.5 grams of potassium metabisulphite for every 5 gallon pail of must fermented. Wine should be topped, smelled and tasted often. If too tannic fine with egg whites or gelatin. Will benefit with exposure to oak.
May be used with Petite Sirah and Carignane for a classic California Italian Field Blend. It may also be treated as a fine Bordeaux Varietal on its own.
- Peter Brehm
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Average Harvest Statistics:
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Edon Knoll Zinfandel (since 1998)
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Brix
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TA
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pH
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24.5
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0.70
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3.47
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2009 Edon Knoll Zinfandel
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Talmage, Mendocino County CA
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Grape Code: 09EKZ / Freezer Code: 909
Harvested 9/24/09
Availability: 5 gallon pails frozen must in Richmond CA
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2008 Edon Knoll Zinfandel
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Talmage, Mendocino County CA
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Grape Code: 08EKZ / Freezer Code: 736
Harvested 9/28/08
Availability: SOLD OUT
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2007 Edon Knoll Zinfandel
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Talmage, Mendocino County CA
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Grape Code: 07EKZ / Freezer Code: 517
Harvested 9/13/07 from well tended vines dry farmed seniors. Ripe flavors and balance for an aromatic, brambly wine. May use 20% Syrah, Petite Sirah or Malbec for complication. May add 6 grams tartaric acid pre-fermentation. Always check sugar - does vary. If sugar too high, dilute with acidulated water (6 grams per liter tartaric acid) to 24.5 brix. Always add yeast nutrient, ferment warm (up to 85F) with D254, RC212, DV10 or Pasteur Red. Punch down often, long skin contact ok. Do malolactic fermentation, check at completion with enzymatic testing. Add SO2 according to post-MLF pH. My guess 80 ppm. French oak aging desirable - not too long. Gary Oak or French Oak chips also add nice flavors when in stainless steel or carboy.
Availability: SOLD OUT
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2006 Edon Knoll Zinfandel
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Talmage, Mendocino County CA
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Grape Code: 06EKZ / Freezer Code: 321
Harvested 9/14/06 from extremley well tended vines. Ripe flavors and balance for an aromatic, brambly wine. May use 20% Syrah, Petite Sirah or Malbec for complication and darkening - good on its own! May add 10 grams tartaric acid pre-fermentation. Always check sugar - does vary. If sugar too high, dilute with acidulated water (6 grams per liter tartaric acid) to 24.5 brix. Always add yeast nutrient, ferment warm (up to 85F) with D254, RC212, DV10 or Pasteur Red. Punch down often, long skin contact ok. Do malolactic fermentation, check at completion with enzymatic testing. Add SO2 according to post-MLF pH. My guess 70 ppm. French oak aging desirable - no too long. Gary Oak or French Oak chips also add nice flavors when in stainless steel or carboy.
Availability: SOLD OUT
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- Region: Talmage, Mendocino CA
- Age: Planted 1927.
- Irrigation: Drip irrigated on light loam soil
- Trellis: Head / goblet, spur pruned, on north and northeast slope, well drained
- Mid harvest.
- Dark, classic Zinfandel wine.
- Expected harvest at 24° brix.
- Less than 3 tons / acre
- Ultra premium vineyard & grapes
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Photo: 2008 Dommen Vineyard's Windsor Zinfandel.
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Average Harvest Statistics:
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Windsor Zinfandel (since 1996)
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Brix
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TA
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pH
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23.9
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0.75
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3.32
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Windsor, Russian River, Sonoma County CA
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Grape Code: 09WZ / Freezer Code: 909
Harvested 9/20/09.
The Windsor Zinfandel will require good yeast starter and addition of good yeast food when 1/3rd of fermentation is complete - before 12°brix.
Sugars and acid will vary through out the pails. No additions of water or acid should be needed.
Grapes were harvested in clean condition without any rot. No SO2 was added.
There was some raisining in the bunches. While the sample sugar listed did have a 24 hour soak, the individual pails may turn out higher.
Ferment on skins until 0°-5°. Achieve 85°F in the cap for a day at peak of fermentation. Grapes will provide a deep color and rich flavor. This is the makings of some great Zinfandel!
The addition of tartaric acid once malolactic fermentation is completed may be required. The addition of SO2 after malolactic fermentation is mandatory. Base the SO2 amount on the wine's pH at that time.
Your yeast selection may be aided by the selection at Scott Labs' web site or your local supplier: http://www.scottlab.com/products/fermentation/yeast.asp.
My choice for an all pupose yeast is DV10.
It is very important to check your pH after malolactic fermentation. You should store your wine at 3.65 pH or lower. Add tartaric acid to achieve this and maintain a good level of SO2.
Availability: Call
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Windsor, Russian River, Sonoma County CA
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Grape Code: 08WZ / Freezer Code: 735
Harvested 9/8/08.
Availability: SOLD OUT
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Windsor, Russian River, Sonoma County CA
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Grape Code: 07WZ / Freezer Code: 531
Harvested 9/18 under ideal conditions. A classic Willey’s Windsor Zin - fresh, good acidity, berry character. Sugar & specs. WILL vary as old vines were not evenly ripe. Stats are an average! Add yeast nutrient once ferment started & 12° brix. Ferment warm (up to 85°F) with D254, RC212, or Pasteur Red. Punch down often, may press at dryness or later. Recommend medium body. Do malolactic, check upon completion with enzymatic test. Add SO2 according to post ML pH. My guess 45ppm. French oak aging desirable-not too long. Gary Oak or French Oak chips also add nice flavors when in S/S or carboy. Blends with Syrah, Malbec, or Petite Sirah will deepen wine. Grapes have wonderful flavors best exploited on their own.
Availability: SOLD OUT
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Windsor, Russian River, Sonoma County CA
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Grape Code: 06WZ / Freezer Code: 323
Harvested 9/28/06 in clean condition. A classic Willey’s Windsor Zin - fresh, good acidity, berry character. Sugar & specs. WILL vary as old vines were not evenly ripe. Stats are an average! Add yeast nutrient at start of ferment & 12° brix. Ferment warm (up to 85°F) with D254, RC212, or Pasteur Red. Punch down often, may press at dryness or later. Recommend medium body. Do malolactic, check upon completion with enzymatic test. Add SO2 according to post ML pH. My guess 45ppm. French oak aging desirable-not too long. Gary Oak or French Oak chips also add nice flavors when in S/S or carboy. Blends with Syrah, Malbec, or Petite Sirah will deepen wine. Grapes have wonderful flavors best exploited on their own.
Availability: SOLD OUT
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- Region: Dommen Vineyard, Russian River, Sonoma County CA
- Age: Planted 1937.
- Irrigation: Drip irrigated and dry farmed
- Trellis: Head / goblet spur pruned, alluvial, light clay / loam
- Mid harvest.
- Old vines that respond unpredictably, but always with intense fruit and character
- 23° to 26° brix.
- Less than 3 tons per acre
- Ultra premium grapes
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Photo: Windsor Oaks Vineyards, Sonoma CA.
2008 Windsor Oaks Zinfandel
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Windsor Oaks Vineyard, Russian River, Sonoma County CA
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Grape Code: 08WOZ / Freezer Code: 735
Harvested 9/8/08.
Availability: Frozen 5 gallon pails, Richmond CA
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2007 Windsor Oaks Zinfandel
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Windsor Oaks Vineyard, Russian River, Sonoma County CA
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Grape Code: 07WOZ / Freezer Code: 530
Harvested September 23rd, 2007 in clean condition. Large and small bunches. Large bunches with small raisins inside and larger berries outside. Will increase in sugar and pH with soak / thaw. Add 12.5 grams tartaric acid per 5 gallons of must or 50 lbs. Brix will vary. Always check sugar. If over 25° brix, for dry wine, dilute with acidulated water to 24.5° brix. See BV’s website. Add yeast nutrient when fermentation starts and at 12 brix. Ferment warm, up to 85 °F with D254, RC212, DV10 or Pasteur Red yeast. Do malolactic fermentation. Check for ML completion by laboratory enzymatic test. Add SO2 according to post ML pH. Approximately 85 ppm. French oak aging is desirable. Gary Oak or French Oak chips add nice flavors when in stainless steel or carboys. Blends nicely with Syrah.
Availability: SOLD OUT
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2006 Windsor Oaks Zinfandel
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Windsor Oaks Vineyard, Russian River, Sonoma County CA
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Grape Code: 06WOZ / Freezer Code: 322
Harvested 10/22/06 after long, unsugaring hang time - very slight rot. Some raisining will raise sugars, other pails may be quite a bit lower in sugar. Grapes were ripe, but brix, will vary. Always check sugar as this does vary. If over 25° brix dilute w/ acidulated water (6 grams per liter) to 24.5° brix. See BV’s web site. Always add yeast nutrient, ferment warm (up to 85°F) with D254, RC212, DV10 or Pasteur Red. Punch down often. Do malolactic. Check at completion with enzymatic test. Add SO2 according to post ML pH. My guess 80 ppm. French oak aging desirable--not too long. Gary Oak or French Oak chips also add nice flavors when in S/S or carboy. Blends nicely with Syrah, Tempted to try this one on its own.
Availability: SOLD OUT
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- Region: Russian River, Sonoma County CA
- Vineyard: Windsor Oaks
- Age: Planted 1997.
- Irrigation: Drip irrigated
- Trellis: Vertical trellis, spur pruned on gravelly loam
- Mid season harvest
- Old clone planting, retains crisp acidity with rich Zin character
- Expect to hold at 25° brix, can jump higher
- Less than 3 tons / acre
- Premium vineyard & grapes
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2009 Limerick Lane Zinfandel
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Grape Code: 09LLZ / Freezer Code: 930
Harvested 9/20/09.
The Limerick Lane will require good yeast starter and addition of good yeast food when 1/3rd of fermentation is complete - before 12°brix
Sugars and acid will vary through out the pails. No additions of water or acid should be needed.
Grapes were harvested in clean condition without any rot. No SO2 was added.
There was some raisining in the bunches. While the sample sugar listed did have a 24 hour soak, the individual pails may turn out higher.
Ferment on skins until 0°-5°. Achieve 85°F in the cap for a day at peak of fermentation. Grapes will provide a good red color and rich flavor. Limerick Lane is a region of classic, very fine Zinfandel!
The addition of tartaric acid once malolactic fermentation is completed may be required. The addition of SO2 after malolactic fermentation is mandatory. Base the SO2 amount on the wine's pH at that time.
Your yeast selection may be aided by the selection at Scott Labs' web site or your local supplier: http://www.scottlab.com/products/fermentation/yeast.asp.
My choice for an all pupose yeast is DV10.
It is very important to check your pH after malolactic fermentation. You should store your wine at 3.65 pH or lower. Add tartaric acid to achieve this and maintain a good level of SO2.
Availability: Frozen 5 gallon pails, Richmond CA
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2008 Limerick Lane Zinfandel
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Grape Code: 08LLZ / Freezer Code: 739
Harvested 9/7/08.
Availability: Sold Out
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2007 Limerick Lane Zinfandel
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Grape Code: 07LLZ / Freezer Code: 533
Click Here For Article on Reydration / Brix Sugar Dilution
Harvested 9/6/07 clean fruit with rasining and some variation among bunches. Grapes require yeast food addition at 20° brix and 12° brix. Sugar may rise considerably after soaking. Always check sugar as this does vary from pail to pail. Dilute with acidulated water (See BV website for directions) to 24.5° - 25° brix for a dry wine. Ferment warm (up to 85°F) with D254, RC212 or Pasteur Red yeast. Punch down often, press close to end of active fermentation or 5 brix. Do malolactic fermentation. Verify completion by enzymatic testing. Add SO2 according to post MLF pH - approximately 45 ppm. French oak ageing desirable - not for too long. Gary (American) Oak, or French Oak chips also add nice flavors when in stainless steel or carboy. Blends with Syrah and Malbec will deepen wine. Grapes have wonderful flavors best exploited on their own.
Availability: SOLD OUT
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Limmerick Lane River Zinfandel
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Grape Code: 08HZ / Freezer Code: 738
Harvested 9/9/08.
Availability: Frozen 5 gallon pails, Richmond CA
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