2020 Boatman Zinfandel

2020 Boatman Zinfandel

Wine Information

97% Zinfandel, 3% Petite Sirah

*Members-only release. Learn more about our ATP membership program.

Vintage

2020

Vineyard

Boatman Ranch

Appellation

Alexander Valley

Alcohol By Volume

14.8%

Winemaker Tasting Notes

Nose of strawberry rhubarb, orange zest, star anise, garrigue and dark chocolate. Medium-bodied, nuances of blueberry, cigar box and vanilla with excellent mid-palate weight and structure. SR (11/22)

Vintage Notes

The growing season began early at Boatman Ranch. Warm weather throughout June and July hastened ripening for an early start to harvest on August 20th. Fortunately, temperatures then cooled off, allowing us to pick each of the seven vineyard blocks at perfect ripeness. Lower yields resulted in greater concentration and added structure to this appealing zinfandel. It will be enjoyable over the next eight years. JO (1/22)

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: 18 inches (below normal)
Bloom: Late May
Weather: Rains in March and April helped the vines get through the summer.

Winemaking

Harvest Dates: 20 August – 10 September
Grapes: Average Brix 25.3˚
TA: 5.35 g/L
pH: 3.87
Fermentation: Natural primary and natural secondary (malolactic) fermentations; seven vineyard blocks fermented separately.
Barrels: 100% air-dried American oak barrels (10% new, 15% one year old, 20% two years old, 25% three years old, and 30% four years old).
Aging: Fourteen months in barrel

Sustainably farmed, hand-harvested grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally occurring bacteria; tartaric acid added; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush; 71 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

Food Pairings

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