2021 Boatman Zinfandel

2021 Boatman Zinfandel

Wine Information

90% Zinfandel, 10% Petite Sirah

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

Vintage

2021

Vineyard

Boatman Ranch

Appellation

Alexander Valley

Alcohol By Volume

15.0%

Winemaker Tasting Notes

Nose of raspberry, red cherry, fig, flowers, black tea and pepper. Savory black olive, plum and milk chocolate on the palate with a lingering finish. SR (12/22)

Vintage Notes

A dry winter left the vines searching for water, which created just enough stress to produce beautifully concentrated grapes. Of seven parcels harvested, five were chosen for their abundant fruit and sumptuous mouthfeel. This classic expression of zinfandel is enjoyable now and will continue to develop over the next six years. SR (12/22)

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: 14 inches (below normal)
Bloom: Early May
Weather: A dry winter and spring stressed the vines, limiting yields and concentrating flavors.

Winemaking

Harvest Dates: 30 August – 1 September
Grapes: Average Brix 26.7˚
TA: 5.55 g/L
pH: 3.74
Fermentation: Natural primary and natural secondary (malolactic) fermentations; seven vineyard blocks fermented separately.
Barrels: 100% air-dried American oak barrels (10% new, and 90% five plus 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; 1% water adidtion; 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.

Food Pairings

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