2006 Sonoma County Zinfandel
Sonoma County Selection

  
The Vineyards
This bottle of Zinfandel is a combination of fruit from some of the finest Zinfandel vineyards within the Dry Creek and Alexander Valleys. The Dry Creek Valley is arguably the best region in the world for growing Zinfandel. It has a long history with this grape (going as far back as 125 years) and has a climate in which Zinfandel flourishes. The Alexander Valley fruit contributes vibrant fruit flavors with soft tannins that nicely complement the heartier Dry Creek Zinfandel fruit.

The Vintage:

The 2006 vintage started off with cool, wet weather in May. Set was dry and stable in late May ensuring a good crop size. Summer continued mild with veraison starting in late July. August was cool, with considerable fog, resulting in long hang time for the grapes and substantial flavor development. We harvested the grapes beginning the third week of September through the second week of November, unusually late for Zinfandel. The extended hang time allowed us to bring in the fruit at an average 24.9 degrees brix, with average pH at 3.49.

Click Here for Printer-Friendly Version

Winemaking
The grapes were fermented in stainless steel tanks for 8 to 12 days after cold soaking. Some of the lots were fermented with indigenous yeasts, but most were fermented with yeast strains to ensure completion of fermentation. After 2 or 3 rackings, the lower alcohol lots were blended with Petite Sirah and racked into both new and 1-year-old Hungarian and French oak barrels.

Winemaker's Notes:

Bright ruby in color, your nose will delight in the raspberry and strawberry fruit aromas. The flavor offers pure raspberry fruit and nuances of cedar and vanilla oak. This wine is exceedingly elegant, and the lower alcohol level allows the purity of fruit to shine through. It is enjoyable in its youth, yet has enough structure to make it age worthy. Try it with any red-sauced pizzas, barbecued spare ribs, or Teriyaki shrimp.
 
Mark R. Lyon, Winemaker
Technical Data
Appellation: Sonoma County Composition:

83% Zinfandel, 11.5% Petite Sirah, 3% Barbera, 2.5% Syrah

Cooperage: Aged in new and one years old Hungarian and American oak barrels Alcohol: 13.5%
TA: 0.57 g/100ml pH: 3.65
Bottling Date: August 2007 Release Date: June 2008

Past Vintages:

 

  

Awards and Acclaim:

2006 VINTAGE:

Wine of the Week from the Santa Rosa Press Democrat: "A stylish red wine with more balance and subtle nuances than overblown richness. Winemaker Mark Lyon has made here a lovely lower-alcohol (13.5 percent) zin with the acidity to allow it to match nicely with pizza, one of the original goals of the wine."

Gold Medal from San Francisco Chronicle Wine Competition

Gold Medal from Sonoma County Harvest Fair

Silver Medal from Monterey Wine Competition

Silver Medal from San Diego National Wine Competition

Silver Medal from National Women's Wine Competition

 

2005 VINTAGE:

Five Stars from Restaurant Wine : "Delicious Zin, in a full, mederately rich, well balanced style. It is ripely flavored (blackberry, black cherry), smoothly textured, and lon on the finish, with overtones of toast and black pepper"

Gold Medal from Sonoma County Harvest Fair 2006

Gold Medal from Orange County Fair 2007

Gold Medal from Jerry D. Mead's New World International Wine Competition

Gold Medal from San Diego National Wine Competition

 

2004 VINTAGE:

#3 Ranking of Best Zinfandel Values from Consumer Reports

Best 100 Values of the Year from Wine & Spirits Magazine

89 Points and One Puff--Good Value, One of the Best Buys in the Market from Connoisseurs Guide to California Wine : "No producer of late can match the track record of fine red wine values established by Sebastiani, and this very rich, deeply fruited, convincing varietal Zinfandel ranks with the best bargains of all. It offers up effusive themes of neatly oaked, well-ripened berries while being nothing other than supple and smooth, and it offers none of the hotness that seems a normal condition of latter-day Zin. Serve it with tomato-laced stews or barbecued ribs for an affordable treat."

88 Points and One of the Best Values of the Year from Wine & Spirits Magazine: "It spent 14 months in French and Hungarian oak and has soft, round, light, sweet aromas of black raspberry and cherry before creamy-smooth Damson plum jam flavors. The long, medium-broad finish adds spice." "Oak grains primacy for now over the clean flavors of black raspberries. This is ripe, with a lasting warmth to serve with pulled pork."

 

2003 VINTAGE:

Four Stars + from from Restaurant Wine : "Rich, full-bodied and somewhat oaky in style; a Zin with intense berry-like flavors, and cedary, oaky overtones. Excellent!"

Recommended from from Colorado Wine News : "The 2003 Zinfandel contains 4% pinot noir, 2.45% petite sirah and 2.6% syrah and other reds. Matured for 7 months in older American oak, it shows smoke, earth, blackberry and cherry on the nose. Flavors of cherry cola plus light tannin and nice acidity finish long and medium-broad with the addition of spice. Well put together."

family - wines - vineyards - visit us - market place - cherryblock wine club - home - contact us - site index