Old Vine Mendocino Zinfandel is a treasure. Grown on the benchlands and slopes of mountainsides — this 65+ year old vine Zinfandel was named for these wild- looking vines and also for the uninoculated, or “wild,” yeast ferment that was used to create it. It takes a lot of effort to tame this wild fruit, but it is worth all the trouble. Wild Thing is dangerously good! Remember – you are what you drink ….
Aromas of black cherry, ripe plum and raspberry fruit combine with a hint of cigar box, and vanilla-oak baking spice loveliness. Smoothly textured in mouth, and the palate is very creamy and round, with a finish that is long with lush jammy fruit
As usual, our Wild Thing Zinfandel went through fermentation uninoculated, relying on a healthy WILD yeast population from the organic vineyard to create a terroir-driven complexity of aroma and flavors. Our wild fermentation started after a four day cold soak and was followed by a 23-day maceration. The must was déléstaged (pronounced 'del-ess-TAHJd) two times prior to the wine reaching 12 Brix. That is the fancy, French term for a rack and return—a process that aerates the wine, helps to maintain a healthy yeast population, and builds mouthfeel volume with gentle extraction from the skins.
- September 18 (Carignane), 24-25 (Zin), and Oct 2 (Petite Sirah), 2020
Average TA/pH at Harvest:
- 0.60 TA/3.65 pH
- 11 months in oak barrels, 10% new and 1-yr-old American, 90% 2-yr-old and older (overall= 7% French and 93% American).
- 76% Old Vine Zinfandel, 10% old vine Carignane, 9% Petite Sirah,5% mixed reds (Malbec, Grenache Noir, Cab+).
- 92% Cox Vineyard, Mendocino County
- January 2023