classic Brandlin aromas identify the unique character of the vineyard--crushed stone, bright berry
notes, lavender, white pepper, clove, ginger, anise, bay and a touch of earthiness.
The 2009 is a
little less “weighty” than the 2008, making it perhaps a little more refreshing.
2009 will be discussed and evaluated in two ways—before the rains and after the rains. It was a
beautiful, mild, growing season with slow, great flavor development in the grapes. Everything
before the rains arguably is equal to anything of this decade. Fortunately, we lucked out on the
Bottling Date: April 5, 2011.
Fermentation temperatures were kept slightly lower than those for Bordeaux reds
to accentuate the zesty and forward fruit character of Zinfandel.
Fermentation: 12 days, peak temperature 80º
Maceration: 14 days total before pressing.
Aging exclusively in Burgundian
French oak barrels added complexity as well as refinement to the wine.
17 months in 100% French Oak, 35% new “Burgundian Coopers".
Dark ruby in color,