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Francis Ford Coppola has a long family history with wine making. He was first exposed to the wine making process while growing up in New York. During this time, his grandfather and uncles would make wine in the basement of their apartment using the grapes that they had shipped in from California. In 1962, Francis met his wife Eleanor on the set of his first feature film. The two later moved to San Francisco and subsequently became the owners of a substantial and beautiful wine estate. Eleanor...
The 2011 Zinfandel offers texture and body plus an exotic perfume of marion berries, cherry liqueur and anise. Sweet, juicy impressions of plums and mixed berries mingle with notes of chocolate, nutmeg, and a hint of sandalwood.
There are two methodologies for growing Zinfandel in Dry Creek Valley. One consists of traditional farming practices, which includes the dry-farming of mature vines that are head-trained, spur-pruned, and severely thinned in the spring to produce low yields. The other technique utilizes bilateral cordon spur-pruning, on-wire trellising, drop irrigation, and carefully manicured canopies.
The Zinfandel grapes used in this vintage were sourced from vineyards on the bench lands and hillsides, which were farmed both ways. The combination of the area’s climate, the vineyard sites, and the two types of farming methods produced excellent fruit with intensely concentrated flavor.
The 2011 vintage experienced a long growing season because of chilly spring temperatures and heavy rainfall that delayed bud break. The fierce weather significantly reduced vine yields, but allowed the fruit to achieve greater flavor concentration. Extended hang-time let the fruit develop more intense aromas and textural dimension which ultimately created a more expressive wine.
The Zinfandel fruit used in this vintage was punched down to extract the maximum amount of color from the grapes. Small amounts of Petite Sirah was added to the blend to create a sturdier structure and more complexity. A combination of French and American oak barrels were used for aging because the American oak barrels impart a rich mocha-espresso nuance. This combination blended perfectly with this wine.