2019 Boatman Zinfandel

2019 Boatman Zinfandel

Wine Information

97% Zinfandel, 3% Petite Sirah

Vintage

2019

Vineyard

Boatman Ranch

Appellation

Alexander Valley

Alcohol By Volume

14.6%

Winemaker Tasting Notes

Seductive aromas of black cherry, dried fig, and clove. Intense bramble fruit on the palate with subtle hints of cardamom and fresh dill. Supple and soft tannins with a long and elegant finish. MB (12/21)

Vintage Notes

Heavy winter rains lasted well into spring, delaying bud break and bloom at this rocky hillside vineyard. Fortunately, several heat waves in August ripened the grapes by mid-September. An eleven-day fermentation extracted full color and fine tannins. After 14 months in barrel, the wine displays abundant red fruit and a sumptuous texture. Enjoyable as a young wine, this exemplary zinfandel will develop over the next six years. JO (1/21)

History

Tim Boatman’s grandparents, Emilia and Eugene Moretti, emigrated from the mountain town of San Pellegrinetto, Italy in the early 1900s. In 1935, Emilia and Eugene were able to acquire this fifty acre ranch that sits in the hills on the border of Dry Creek Valley and Alexander Valley. Eugene used the property for wood cutting and when he passed away he left the property to Tim’s mother and uncle. Tim purchased the property from them in the mid-sixties, when he was only nineteen years old. In 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.

Growing Season

Rainfall: 61.2 inches (above normal)
Bloom: May
Weather: Total rainfall for the season was over 60 inches, almost double our usual amounts. The vines responded with bountiful yields of great quality.

Winemaking

Harvest Dates: 10 & 24 September
Grapes: Average Brix 24.8˚
TA: 5.46 g/L
pH: 3.90
Fermentation: Fermented on the native yeasts, followed by full malolactic on the naturally occurring bacteria; seven vineyard blocks fermented separately. Pressed at ten days.
Barrels: 100% air-dried American oak barrels (20% new, 15% one year-old, 15% two years-old, 25% three years-old and 25% four years-old).
Aging: Fourteen months in barrel

Sustainably farmed, hand-harvested grapes; de-stemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally occurring bacteria; 0.75 g/L tartaric acid added; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush; 190 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: 89.9

No. of Tasting Notes: 10

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