2017 Black Boar Zinfandel

2017 Black Boar Zinfandel
Dry Creek Valley

750 ML - $50.00

A dual-vineyard estate wine based on the rich, opulent fruit from the dynamic duo of Anderson Ranch and Wine Creek Ranch. The wine is named in respect of the pigs we raise on our ranch who enjoy much of the organic garden compost.

WINEMAKING NOTES
A winemaker's dream, this wine is crafted in the vineyard and finishes barrel aging in the cellar 18 months later for optimum balance. Phased picking with all the fruit gently destemed with no crushing and transferred to open-top fermenters or closed-top stainless steel for 3-7 days. Basket pressing on all lots with primary and secondary fermentation finishing in barrels. There's an unusually high percentage of Petite Sirah in the 2017 vintage that brings in incredible color, structure, and alcohol balance. Due to this percentage, we were able to pick the Zinfandel a bit riper with loads of flavor intensity. The higher level of Petite Sirah gave more lushness and intensity to the flamboyant, exuberant nature of Zinfandel without any hot finish.

THE WINE
There's an incredibly deep violet color that welcomes you to a seductive nose of dark berry, spice, and an attractive accent of toasty oak. The wine has a wide array of fruit textures - fresh, jammy, dried - that really speaks to the uniqueness of Dry Creek Valley Zinfandel and the harmonious nature of our signature Zinfandel. Pick up flavors of blackberry, mulberry, Bing cherry jam, za'atar, sage, and marjoram. Pairs nicely with bold flavors or grilled food. Try Mediterranean dishes, lamb or eggplant moussaka, Asiago, Pecorino, or even a flourless bittersweet chocolate torte if you're feeling festive. Lush and big, this wine projects a sense of confidence. Silky tannins for drinking now will easily extend to the cellar for seven to ten years.

662 cases

TECHNICAL NOTES
APPELLATION: Dry Creek Valley, Sonoma County
VINEYARDS: 66% Anderson Ranch, 34% Wine Creek Ranch; both CCOF-certified organic
COMPOSITION: 79% Zinfandel, 21% Petite Sirah
FERMENTATION: Fermented in open-top barrels and stainless steel tanks
BARREL AGING: French (3 years) and American (4 years) oak for 18 months; 25% new

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