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2011 Late Harvest Zinfandel
Wine Specs
Vintage
2011
Appellation
Dunnigan Hills
Vineyard Designation
Beauregard Ranch
Harvest Date
October 27th 2011
Sugar
32 Brix
Aging
Neutral Oak Barrels
Fermentation
Native Yeast
Bottling Date
May 15 2014
Residual Sugar
36.4 Grams per Liter
Alcohol %
16.9

2011 Late Harvest Zinfandel

Beauregard Ranch

375ml

The conditions to make a Late Harvest Zinfandel are only once in 10 years in the mountains. From the Beauregard Ranch, this is only the second time this has occurred since I stared making wine in 1998. The whole vineyard was only able to produce 4 barrels. What happens when the conditions are right is the berries will slowly turn to raisins over an extended period of time. The grapes however are able to maintain their acidity. The end result is a super concentrated wine with 36.4 Grams per Liter of residual sugar (medium to medium-high sweet) and 16.9% alcohol, dare I say Jammy?

A very RARE vintage
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/ 2011 Late Harvest Zinfandel
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Wine Profile
Tasting Notes
In the glass: milk chocolate covered cherries & caramel. On the palate: jammy dark fruits with chewy Milky Way bar. The finish: smooth & bright acid with lingering candied bacon.
Vineyard Notes
This vineyard site was part of an original 160 acre vineyard and apple orchard planted in the early 1900’s. The vineyard was abandoned during prohibition and then resurrected in 1949 when retired Sherrif’s deputy Amos Beauregard purchased the property. It sits at an elevation of 1700 to 1850 feet on a southwest facing slope. Monterey Bay marine influences combine with sandy loam soil to produce wines with minerality and striking acidity. Plantings: Four acres Pinot Noir, clones: Pommard, 667 & 115. One acre Chardonnay, clone 4. Three acres Zinfandel, clone Primitivo. Four acres Cabernet Sauvignon, Dijon clone.
Production Notes
4 barrels produced.
Winemaker Notes
The conditions to make a Late Harvest Zinfandel are only once in 10 years in the mountains. From the Beauregard Ranch, this is only the second time this has occurred since I stared making wine in 1998. The whole vineyard was only able to produce 4 barrels. What happens when the conditions are right is the berries will slowly turn to raisins over an extended period of time. The grapes however are able to maintain their acidity. The end result is a super concentrated wine with 36.4 Grams per Liter of residual sugar (medium to medium-high sweet) and 16.9% alcohol, dare I say Jammy?
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