2004 Dry Creek Valley Family Signature Zinfandel
BEST OF CLASS ♦ DOUBLE GOLD ♦ 5 GOLDS!
The color of the wine is deep garnet, almost opaque. The nose is white pepper, spice, plum, blueberry, raspberry, fresh and dried cherry, and a blend of dried herbs. The palate is middle-balanced with a rich fullness, a good long finish, and nice texture. Sweet fruits stay on the palate.
Extremely limited.
No guarantee of availability!
The vineyard is composed of 40-year-old vines seated in red soil along the east bench of Dry Creek. Special care and attention were administered to these mature and rich vines.he vineyard was well maintained with pruned heads. The grapes were hand-picked focused on early morning select clusters in a select section that is separate than our regular Zin grapes. The final blend has 1% Petite Syrah and 1% Alicante Bouchet for depth of color and balance. The wine was in barrel for 22 months.
Awards
2007 - BEST OF CLASS - Tasters Guild International Competition
2007 - DOUBLE GOLD - Pacific Rim International Competition
2007 - GOLD - Pacific Rim International Competition
2007 - GOLD - Florida State International Competition
2007 - GOLD - Dallas International Competition
2007 - GOLD - Los Angeles International Competition
2006 - GOLD - San Francisco Chronicle Competition
Wine Specs
Vintage
2004
Varietal
Zinfandel
Appellation
Dry Creek Valley
Harvest Date
October 4, 2004
Sugar
27° Brix
Aging
22 months
Bottling Date
September 8, 2006
Alcohol %
14.5
Wine Profile
Tasting Notes
The color of the wine is deep garnet, almost opaque. The nose is white pepper, spice, plum, blueberry, raspberry, fresh and dried cherry, and a blend of dried herbs. The palate is middle-balanced with a rich fullness, a good long finish, and nice texture. Sweet fruits stay on the palate.
Vineyard Notes
98% Zinfandel, 1% Petite Syrah, 1% Alicante Bouchet
Winemaker Notes
2004 had an early Spring with some bud breaks. A temperate Summer until mid-August was followed by several hot spells. The vineyard is composed of 40-year-old vines seated in red soil along the east bench of Dry Creek. The vineyard was well-maintained with pruned heads. The grapes were harvested on October 4, 2004 at 27° Brix. The grapes were hand-picked, and focused on early morning select clusters in a premium section separate from our other Zinfandel grapes. Special care and attention were administered to these mature and rich vines. The grapes were cold-soaked with enzymes for five days, then open topped with punch down and a submerged Cap. The temperature maxed at 89° F. The juice was pressed at dryness to barrel where the last of primary and maloactic was complete. The final blend has 1% Petite Syrah and 1% Alicante Bouchet for depth of color and balance. The wine was in barrel for 22 months
Food Pairing Notes
Beef, chicken, lamb, tomato based pasta dishes, pizza, pork, roast beef, steak, prime rib.
Oak Plan
50% New Oak - 50% French and 50% American
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