Our 2018 Alexander Valley Zinfandel has a nose laden with lilacs and wild flowers, complemented by deep brambly black cherry cobbler. On the tongue, blackberry and cranberry provide counterpoint to surprisingly broad tannins for a Zinfandel. Nutmeg, allspice, and a touch of fennel linger on the finish.
Grapes were sourced entirely from the Carlin Vineyard on Alexander Valley Road, just west of Jordan Vineyards, the Carlin Vineyard provides a geomorphic bounty to the table. The back of the vineyard sits on a steep south facing slope, with background hills which provide early shade for the fruit, at the apex of this hill starts a slight northern facing slope all the way down the property to the road which encompasses the remaining blocks. All blocks from the property are blended for one pick and single fermentation, including some white varieties on the vineyard, which highlight this Zinfandel's naturally floral nose.
Victoria and Michael Carlin purchased the vineyard in 2015 bringing new life to the Zinfandel vines. The vineyard covers approximately five acres with vines running in age from over 100 years to 3 years. The more established blocks of the vineyard were planted by Leo Trentadue over three decades ago. Practicing sustainable farming methods has resulted in grapes that have a deep rich flavor in a small batch production. The Carlins have continued to nurture the vineyard by replacing 1500 Zinfandel vines three years ago. The mix of old and young vines will add complexity and depth to future edition of Pellegrini’s Zinfandel.
At Pellegrini, our philosophy on making Zinfandel is quite simple, approach the great with the same attention to detail and gentleness that is required for making Pinot Noir. Our Zinfandel is hand sorted and destemmed direct to macro bin and then tipped into tanks, trying to preserve as many whole berries as possible. the grapes go through a 4 to 5 day cold soak before inoculation. Once in ferment , the grapes receive punchdowns three times per day with an occasional picking bin delestage for oxygen incorporation. As the sugar levels dwindle, so do the number of punchdowns per day. This will help keep this wine's supple and velvety texture intact. Our 2018 Zinfandel was aged for 9 months in French Oak with only 10% new oak barrels. This wine built to age gracefully, though can definitely still be enjoyed young.
Food Pairing Notes
Grilled tri-tip and zucchini seasoned with za'atar and fresh black pepper.