The aromas quickly emerge identifying the character
that is unique to Brandlin Zinfandel--red raspberry, rose petal, white pepper, clove, ginger, and anise.


Aromas lead
to a supple mouth of black cherry and plum with a wonderful balance of tannin and acidity.

Growing Conditions

2011 was a complicated vintage. A cool wet spring diminished crop levels in many vineyards and late spring rains
further delayed the growing season. Overall, summer was relatively cool with few heat spikes. On the plus side, cool
conditions allowed wonderful flavor development with good ripeness achieved at lower sugar levels.


We began
harvest on October 15, definitely on the late side. Once again, crop levels were lower than normal, but up a little
from 2010.


Bottling Date: April 9, 2013.


We ferment our Zinfandels at temperatures slightly lower than those for Bordeaux reds to accentuate the zesty and
forward fruit character of the variety.

Fermentation: 15 days, peak temperature 84º
Maceration: 14 days total before pressing.


Aging exclusively in Burgundian French oak barrels adds complexity as well as
refinement to the wine.

17 months in 100% French Oak, 40% new “Burgundian Coopers”.


Medium dark ruby.