2022 Bedrock Zinfandel

Attractive magenta color with aromas of ripe red plum, black cherries, peach pit, and dried apricots. Medium-bodied with a soft and silky entry. Flavors of raspberry, strawberries, cola, and baking spices. Layers of polished tannins and bright acidity make for a long and juicy finish. TG (1/24)

This year was the third year of drought. Thankfully, spring rains helped the old vines through the summer. These same rains caused shatter in the zinfandel that reduced the crop. Two heat spells pushed the vines to another early harvest. Dark, juicy fruit is layered with fine-grained, supple tannins. This appealing zinfandel is enjoyable now and will develop fully over the next six to seven years. TG (2/24)

This wine comes from old zinfandel vines planted along Hooker Creek north of the town of Glen Ellen in Sonoma Valley. These old vines were planted one hundred and thirty-six years ago on a part of the Agua Caliente Spanish Land grant purchased from General Vallejo by Joseph Hooker and William Sherman in 1854. Despite an ethically questionable life style, “Fighting Joe” Hooker went on to command the Army of the Potomac in 1863 as a major general. After losing the battle of Chancellorsville to a significantly smaller Confederate force under Robert E. Lee, he was relieved of command.

Rainfall: 25 inches (below normal)
Bloom: Early May
Weather: 2022 was the third year of drought. Thankfully, we received Spring rains that helped the vines. These same rains caused shatter in our zinfandel, reducing their crop. Two heat spells pushed the vines to another early harvest.

Harvest Date: 5 September
Grapes: Average Brix 23.6˚
TA: 6.26 g/L
pH: 3.76
Fermentation: Grapes destemmed and crushed, pumped over a floating cap twice daily.
Barrels: 98% air-dried American and 2% French oak barrels (13% new, 5% one year old, 18% two years old, and 64% three years old).
Aging: Eighteen months in barrel

Hand-harvested grapes fermented on the native yeasts, followed by full malolactic on the naturally occurring malolactic bacteria; minimum effective sulfur for this wine (35 ppm at crush, 90 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.

See all food pairing recipes we have created specifically for this wine.