A well-crafted Zinfandel that highlights its fruit and acidity.
DESCRIPTION:
Jammy and full of flavors of boysenberry and blackberry.
89% Zinfandel, 6% Cabernet Sauvignon, 5% Petite Sirah
TA: 6.42 gm/L | PH: 3.63 | RS: 0.97 | Alcohol: 15.6%
Fermentation: open ferment | Oak: American | Oak age: 20 months | Harvest Brix: 24.5 (average) | Bottle Date: July 18, 2022 | Cases Produced: 700 | Maturity: now until 2026
FLAVOR AND AROMA NOTES:
A classic California Zinfandel interplay with the spicy aromatics of cinnamon and cloves on the nose, with balanced acidity and firm tannins on the finish. This 2020 vintage is full of fruit forward flavors of rich boysenberry and blackberry on the palate.
VINEYARD NOTES:
Located at the very center of our vineyard is our Block 3 Zinfandel. Planted on 10.5 acres it is the largest block on Wilson Creek property. Zinfandel is used in many of our red wine blends including our Cabernet/Zinfandel. The demand for Zinfandel has increased each year.
Block 3- The original planting of this vineyard was 1970 with additional plantings and grafting’s implemented in the early 2000’s. This vineyard is located north of the Chardonnay block on predominantly flat land, there is a small depression on its southern edge. The combination of older vines with newer produce a very flavorful and intense grape.
PAIRING SUGGESTIONS:
Try this wine with your favorite Moroccan lamb dish or BBQ beef skewers.
WINEMAKER - Kestutis Vizgirda
Kestutis "Gus" Vizgirda believes the secret to good winemaking begins in the vineyard. That's why throughout the growing season you will find him touring the rows of varietals and envisioning the kinds of wines he will produce from the harvest. For over two decades, Vizgirda has worked at a hand full of local wineries, working with some of the Valley's best winemakers to refine his craft. Today, he has developed his own unique approach to making wine and has won gold medals for many of his varietals.
In addition to serving as Wilson Creek's Winemaker, Vizgirda teaches wine classes at Mt. San Jacinto College and San Diego State University Extended Studies campus. He is also a judge at several local and international wine competitions.
