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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)
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Availability
Edon Knoll, Windsor, Russian River and Limmerick Lane Zinfandel are all available as fresh whole berries or crushed must at harvest (pick up in Petaluma CA) or as frozen 5 gallon pails. The Russian River (Windsor Oaks) Zinfandel will also be available in frozen drums. Please note that drums are special orders and must be placed prior to harvest.
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Photo: Frank and Mark Dommen's knee-high, head-pruned Windsor Zinfandel. (Click to enlarge.)
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Zinfandel Vineyard Information
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Photo: Planted in 1927, Edon Knoll's head-pruned Zinfandel vines. (Click to enlarge.)
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 (6 grams per liter tartaric acid) water 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 up 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 extremeley 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 (6 grams per liter tartaric acid) water 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 up 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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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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Photo: The 2003 harvest of the Dommen Vineyard's Windsor Zinfandel. (Click to enlarge.)
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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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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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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 upon 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.2006 Availability: Sold Out
Availability: SOLD OUT
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- Region: Russian River, Sonoma County CA
- 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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200Z 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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