2019 Carbonic Zinfandel, Grist Vineyard, Dry Creek Valley
Woody Hambrecht and I became instant friends 4 years ago when he became a regular at the wine bar where I was working. There is nothing I loved more than family dinners at his ranch, where I later had the pleasure of marrying Woody and his wife Helena. The ranch is not only beautiful and full of history, but defined by happy memories and great meals. When Woody offered me some of his old vine Zinfandel, I was honored to have the opportunity to make something so close to my heart.
The Production
Carbonic ferments… high risk, high reward! The Zin was placed in a stainless steel tank to which we added some healthy fermenting (organic) juice to ensure we had a good start. We loaded up the bin's headspace with dry ice to displace any and all O2, and sealed her up tight. It lived its best anaerobic life for 5 days before getting a squeeze. When we pressed the fruit, I divided the barrels between the free run and pressed lots. I shared some of the pressed juice with Patrick Cappiello for his Monte Rio Cellars label. Everything fermented and aged in neutral wood. No so2 at all in this guy.
The Bottle
Juicey, glou glou, and fresh - all the things you want in a crunchy, carbonic red. While it does show some classic zinny character - summer red berries and a touch of cherry cola - it's mostly defined by that poppy strawberry and stemmy carbonic-ness that we love so much for a chillable red.
The Vineyard
Originally settled by an Italian family in the late 1800s, Grist Vineyard is now owned by Woody Hambrecht (a 5th generation farmer). This Dry Creek Valley property is on the northwestern slope of Bradford Mountain at an elevation of 1,000 feet. The vines and chickens are not-so-fiercely guarded by Bernese Mountain puppies Rosie and Rocco.
The Chemistry
pH: 3.33
TA: 7.7
ABV: 12.7%
So2: Zero added
Soil: Boomer and Stonyford loam
Farming: Practicing organic