Mix of closed top and smaller open top fermenters.
Aged for 9-10 months in French, American and Hungarian oak.
Dry Creek Valley
Quivira's signature wine owes its essence to the fact that Winemaker Hugh
Chappelle has an array of vineyards with the range of
flavors and components necessary to build a perfectly balanced Zinfandel.
Biodynamic and organically farmed estate vineyards, Wine Creek Ranch, Anderson
Ranch and Goat Trek, formed the foundation of the 2011. To add complexity,
Hugh relied on other sources (including some old vine vineyards) to supply the mid-palate density and perfect acidity that makes this Dry Creek Valley Zinfandel so complete.
If there was one word to
describe the 2011 Dry Creek Valley Zinfandel it would be
finesse. The wine certainly shows all the classic Dry Creek characteristics including a brambly mix of raspberry, blackberry and cherry along with some spice and just a touch of pencil shavings. And yet there is a softness clearly evident, the result of the plush tannins this Zin delivers, as well as nicely balanced natural acidity. A perfect wine to enjoy with just about any grilled meat or pair it with a bowl of
PIG - Although the Spanish can take credit for bringing the first pigs to the Americas, our local strain of wild porcine are the descendants of Italian imports who arrived around the same time as the first vineyards in Dry Creek Valley. Not long after the first generations of escapees made their way into the western reaches of our coastal range they crossbred with the more rugged razor back boars left behind by Russian traders half a century earlier. This highly intelligent and fertile hybrid has been the bane of vintners ever since. As the summer wears on and their food sources dry up, a cluster of juicy ripe Zinfandel grapes is more than they can resist. However, this rivalry has helped create one of our favorite local food pairings: Dry Creek Zinfandel with wild pig sausage.