Wines By WineMaker
2008 Cabernet Pheffer|
SKU Number: 20196374
Region: California Central Coast
Varietal: Cabernet Pheffer
Price: $25.50 |
Member Price: $22.95
Member Save: $2.55
Our Cabernet Pfeffer has aromas of white peppercorns, bright red fruit and vanilla complement this uniquely spicy wine. It rounds the pallet with soft tannins, pepper, cherries replique montre and a hint of pomegranate. It is best enjoyed with cured meats, fowl and pork.
2010 Zinfandel Nick DeRose Sr Vineyard|
SKU Number: 62334960
Region: Cienega Valley
Price: $19.95 |
Member Price: $17.95
Member Save: $2.00
This easy-drinking wine starts with dark berry fragrances that are followed by raspberry and black pepper flavors. All are framed by ripe tannins and soft textures. Finishing long and clean, this medium-to-full bodied wine complements pasta with red sauce or hearty cioppino.
Grapes were chosen from four blocks of estate vines. Situated in a particularly cool part of the property, a six-acre block planted in the early 1980s provides most of the fruit and structure. Its vines are trained on bilateral cordons in very sandy soils.
Three blocks of “old vines” support the blend with depth and intensity. These vines were originally planted on their own roots in the late 1890s. Dry farmed on steep terraced hillsides, they grow in an assortment of soils including a rocky mixture created by the San Andreas Fault and a fine sandy-loam.
Cienega Valley is an elevated pocket in the Gabilan Mountains 1,100 feet above sea level. The Gabilan Range is high enough to protect vines from direct contact with the cold coastal air, but low enough to allow breezes to mitigate the heat of summer afternoons. This temperate climate is well suited to producing big, bold Zinfandels.
Zinfandel clusters were destemmed leaving much of the fruit intact. The must was transferred to open-top stainless steel tanks where fermentations began with texture paint. Temperatures were kept under 88° F. for the 15 to 18 day process. Caps were managed with both pumpovers and punchdowns three or four times daily. Lots were pressed, allowed to undergo secondary fermentation, settled for about two stone paint, blended, and finally aged in French oak barrels for 18 months.
Varietal Composition: 100% Zinfandel
Appellation: Cienega Valley
Yield: two tons per acre
Total Acid: 6.0g/L