2018 TIEVOLIWine Match Special Selection

73% Zinfandel Blend
Oak Farm Vineyards

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WINE DETAILS
retail price: $22.00
club price: $17.60
available:Yes
cases:8000
formats: 750mL
released:May 1, 2019
date profiled:Aug 6, 2019
region:Central Valley
AVA:Lodi,Mokelumne River
vineyards:Certified Green, sustaina ... Certified Green, sustainable Lodi Rules
estate fruit:No
single vineyard: No
brix at harvest:26.5°
alcohol:14.5%
fined:No
filtered:Yes
 
oak barrels:n/a  
 
 
varietal%AVAclone
zinfandel 73% Lodi
barbera 18% Mokelumne River
petite sirah 9% Lodi
 
ships to: AZ CA CO FL IL IA MD MA MN NV NM NY NC OR TN TX WA
 
Winemaker Dan Panella Notes
Tasting Notes A blend of Zinfandel, Primitivo, Barbera, and Petite Sirah creates layers of complexity with flavors of dark fruits and vanilla spice. This blend is bold in flavor, but maintains a balanced and smooth finish. Vineyard Notes This unique blend contains four different grape varietals all grown in Lodi. Aside from the Old Vine Zinfandel, the source of these grapes is coming from our estate property. Zinfandel is the backbone of this blend, followed by Primitivo, Barbera and Petite Sirah. The Zinfandel comes from the Hohenrieder vineyard, which was planted in 1964. This vineyard has both head-trained and California T- Trellis trained vines. The vines are rather tall and need very little in the way of thinning due to their age. ...more... The ground is sandy-loam with light clay. Drip irrigation was installed a few years ago, though this is used sparingly to keep grape berry size small. The Primitivo (Clone 3 on 039-16 rootstock and planted in 2012) is to the west of our tasting room and production facility. Bilateral cordon trained into, T-trellis “California sprawl.” The Barbera and the Petite Sirah are on 5BB rootstock to maintain a lower vigor and trained to a VSP (vertical shoot position) trellis system. Production Notes Picking dates: Old Vine Zinfandel: 9/10/2018 | Primitivo: 9/22/2018 | Barbera: 9/28/2018 | Petite Sirah: 9/28/2018 Winemaker Notes All the different grapes were hand picked in the morning and then gently sorted and de-stemmed. They were then transferred to individual temperature controlled stainless steel tank for a cold soak. The must was inoculated with yeast and fermentation was done in tank with pump overs. The lots were then combined together and aged for 8 months in French and American Oak.
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