A bit “punchier” than its predecessor, it displays dark aromas
of raspberry/blackberry, clove, cardamom, and bergamot.
Rich flavors are held in check with appropriate acidity
and tannin, and the slightest hint of sweetness rounds out the mouth leading to an enduring and seamless finish.
After the marvelous 2012 vintage, we were rewarded again in 2013, with a nearly perfect growing season, and a
long ripening period as well. I refer to it a “leisurely” harvest, not forced to pick for fear of rain or extreme heat.
When the winemaker is relaxed, so is the wine!
Bottling Date: March 19, 2015.
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: 10 days, peak temperature 84º
Aging exclusively in Burgundian French oak barrels adds complexity as
well as refinement to the wine.
17 months in 100% French Oak, 35% new “Burgundian Coopers”.
The 2013 Brandlin is dark ruby—great color for Zin.