Highlighting Blending Traditions with Lake Sonoma Dry Creek Valley ZinfandelMay 24, 2012 By: Nightclub & Bar
While the Zinfandel grape originally came to America from Europe in the 19th century, today its wine is indisputably a California original, with a character all its own. Zinfandel has been produced in California for more than 150 years and blends – with a small number of complementary red grape varieties – have been a Zinfandel tradition from the very beginning. The 2009 Lake Sonoma Winery Dry Creek Valley Zinfandel highlights this blending tradition deliciously and shows why a Zinfandel blend is more than the sum of its parts.
Most of California’s early Zinfandel vineyards were mixed plantings that included several other grape varieties, including Petite Sirah, Carignane, Mataro and Cinsault. The rationale behind these mixed plantings was simple; Zinfandel made with small amounts of these other grape varieties often resulted in better – more complete – wines than Zinfandel made without them. While mixed plantings are rare today, the Zinfandel blending tradition continues. Petite Sirah is frequently the first choice to be the secondary grape variety in Zinfandel, as it adds black fruit character, structure and balance. From a superb vintage and an exceptional Zinfandel region, the 2009 Lake Sonoma Dry Creek Valley Zinfandel includes 12% Petite Sirah, a choice expressed in its expansive fruit palette and plush texture.
Rich, jammy aromas of blackberry, blueberry, Italian plum and baking spice signal the 2009 Lake Sonoma Winery Dry Creek Valley Zinfandel’s classic character. Ripe blackberry and Italian plum also highlight the mouthfilling flavors, along with baking spice and menthol accents. This full-bodied Zinfandel shows supple mouthfeel, complemented by integrated tannins. The smooth palate culminates in a long, balanced finish. An impressive 3,600 cases of the 2009 Lake Sonoma Winery Dry Creek Valley Zinfandel were produced.