Breaking Bread - Zinfandel - Redwood Valley
Overview: Owned and farmed by Alvin Tollini, this Zinfandel was planted in 1972 and is 100% dry-farmed in Redwood Valley, Mendocino County. The terrain is defined by its elevation and distinctive soils, which tend to be very red in color and consist of alluvial loam and gravel. The region’s cool evenings extend the growing season well into October. These climate conditions, as well as the fact that the vineyard is dry farmed, enables the grapes to attain physiological maturation at a lower brix level.
The defining characteristic is whole-cluster fermentation (carbonic maceration). We use all native yeast for spontaneous fermentation, all native bacteria for malolactic fermentation, and add no Sulphur throughout fermentation. The goal is a very hands-off approach to winemaking that highlights the purity of fruit, and deliciousness of a lighter-bodied red wine.
Tasting Notes: The result is a fresh, crisp wine, that preferably should be served slightly chilled, which has a backbone of acidity and an unmistakable minerality that leaves your palate wanting more.
Pairing: Lamb
Points: 88, Cellar Tracker
Format / ABV: 750 ml/12.4%
In certain circumstances, a specific vintage may not be available. If this is the case, a comparable vintage of the same wine will be substituted for online orders. If shopping in store, please check the bottle for the appropriate vintage. If you have a question about a specific vintage that is in stock, please email wine@kegnbottle.com
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Details
Overview: Owned and farmed by Alvin Tollini, this Zinfandel was planted in 1972 and is 100% dry-farmed in Redwood Valley, Mendocino County. The terrain is defined by its elevation and distinctive soils, which tend to be very red in color and consist of alluvial loam and gravel. The region’s cool evenings extend the growing season well into October. These climate conditions, as well as the fact that the vineyard is dry farmed, enables the grapes to attain physiological maturation at a lower brix level.
The defining characteristic is whole-cluster fermentation (carbonic maceration). We use all native yeast for spontaneous fermentation, all native bacteria for malolactic fermentation, and add no Sulphur throughout fermentation. The goal is a very hands-off approach to winemaking that highlights the purity of fruit, and deliciousness of a lighter-bodied red wine.
Tasting Notes: The result is a fresh, crisp wine, that preferably should be served slightly chilled, which has a backbone of acidity and an unmistakable minerality that leaves your palate wanting more.
Pairing: Lamb
Points: 88, Cellar Tracker
Format / ABV: 750 ml/12.4%
In certain circumstances, a specific vintage may not be available. If this is the case, a comparable vintage of the same wine will be substituted for online orders. If shopping in store, please check the bottle for the appropriate vintage. If you have a question about a specific vintage that is in stock, please email wine@kegnbottle.com
Product care
Hand or machine wash on a cool, gentle cycle with similar colours. Avoid harsh chemicals or stain removers, which can affect the colour.
Shipping & returns
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Return:
You may return any product you are not satisfied with within 30 days, no questions asked.
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