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Ben Lomond Mountain
Neutral Oak Puncheons
The Beauregard Zinfandel has a dark ruby red/ garnet core.The nose enthralls the senses with aromas of ripe berries, including cherry, wild raspberry and floral aromas of rose petals and the forest floor. 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 an earthy finish. Service temperature is key for the aromas to be in balance, ideally a touch above cellar temp, 55-65F is ideal in my opinion.
The Beauregard Ranch 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 1945 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.
As far as vinification of this wine, I harvested it when the grape clusters had around 20% raisins. Fermentation and maceration lasted for 21 days before pressing large 132 gallon french oak puncheons. I selected these puncheons from some of the most historic and expensive barrel builders on the planet. I use Puncheons on Zinfandel rather than regular barrels for preservation of freshness. Because of the thicker wooden barrel staves, there is less evaporation (micro-oxygenation) which leaves the wine less concentrated which is a good match I have found over the last decade for this particular wine.