2014 Boatman Zinfandel

2014 Boatman Zinfandel

Wine Information

96% Zinfandel, 4% Petite Sirah

Vintage

2014

Vineyard

Boatman Ranch

Appellation

Sonoma County

Alcohol By Volume

14.5%

Winemaker Tasting Notes

Classic raspberry and floral aromas, full bodied, black cherry fruit, round well-coated tannins, hint of vanilla with a long clean finish. JO (3/17)

Vintage Notes

This is our first release from Boatman Ranch. In the 1972, Tim Boatman planted fifteen acres of zinfandel on the hillsides surrounding his house. The rocky, east-facing terraces produce intense, concentrated fruit. Seven small vineyard blocks were harvested and fermented separately, and we selected Jake’s, Water Tank, and Wiley’s Terrace for this wine. Enjoyable now, it will evolve over five to six years.

History

This is our first release from the Boatman Ranch located in Sonoma County between our Lytton Springs and Geyserville vineyards. In the early 1972, Tim Boatman planted fifteen acres of zinfandel on the steep hillsides that surround his house. The rocky, east-facing terraces are ideal for growing intense, concentrated fruit. All of the seven vineyard blocks were harvested and fermented separately. After malolactic we selected Jake’s, Water Tank, and Wiley’s Terrace for this wine.

Growing Season

Rainfall: 18” (1/2 of normal)
Bloom: Mid-May, with veraison by mid-August
Weather: Very dry and cold December and January; most of the rain fell February through April. Cool spring, followed by an early, warm summer.

Winemaking

Harvest Dates: 7 – 9 September
Grapes: Average brix 27.1˚
Fermentation: Natural primary and natural secondary (malolactic) fermentations; seven vineyard blocks fermented separately. Pressed at nine days.
Barrels: 100% air-dried american oak barrels (25% new, 35% one and two years old, 40% three and four years old.)
Aging: Twelve months in barrel.

Sustainably farmed, hand harvested Boatman Vineyard grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally-occurring bacteria; 6.5% water addition; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush; 110 ppm over the course of aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Consumer Tasting Notes

Average Rating: 91.3

No. of Tasting Notes: 28

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Food Pairings

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