The Beauregard, Zinfandel has a dark ruby red/ garnet core with a hint of bright pink on the rim. The nose enthralls the senses with aromas of ripe berries, including dried strawberry, red cherry, and wild raspberry over soft, wet rose petals, forest floor, white pepper, wild herbs, white tea, sandalwood and crushed exotic spices. The palpable energy and thriving aromatic life motivate sip after satisfying sip. The rich palate boasts incredibly soft tannins and luscious wild berry fruit layers into wild herbs, fresh flowers, and earthy dried clay and intense exotic spices on the finish from the 50% New Oak used. Service temperature is key for the aromas to be in balance, ideally a touch above cellar temp, 55-65F is ideal in my opinion. Served too warm the alcoholic aromas will dominate. If you don’t have a wine cellar, and wine is sitting at room temp (~72-78F), please put the wine in the freezer for exactly 8 minutes before briefly decanting for 30 minutes, the wine will then slowly warm in the glass to perfection during the meal. (Drink now-2025) - Tasting Notes by consulting Master Sommelier Ian Cauble
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.