2008 St. Francis Zinfandel Old Vines

Year: 2008
Appellation: Sonoma County
Country: USA - California
Wine Spectator: 88
Red Wine
Price :
$11.95
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"Dark and concentrated, boasting burly blackberry, cracked pepper and roasted anise flavors. Finishes with a tannic grip. Drink now through 2015. 28,000 cases made." (WS)

Winery Notes
This distinct “old world style” Zinfandel displays deep aromas of ripe black cherries and boysenberries laced with licorice, shadowed by spicy toasted oak notes that carry into a long luscious finish.

The grapes for our 2008 Old Vines Zinfandel program must meet certain criteria to be included in this classic California wine. The vines must be at least 50 years old; many are as old as hundred years old. They must also be head-trained without benefit of trellising and dry farmed (without irrigation) to make this blend. St. Francis has hand selected a series of small family owned Zinfandel vineyards in Sonoma County that date back to the turn of the last century.

Because of their age, these plots yield less than two tons per acre of exceptionally concentrated fruit. Many of these vineyards have Petite Sirah and Alicante Bouschet planted among the Zinfandel adding texture and color to what is called a “field blend”. Once fully ripened the grapes are hand-picked, crushed then fermented in stainless steel tanks for twelve to eighteen days, then pressed and pumped to new American oak barrels for twelve to fifteen months of aging. The wine is then bottled and held for an additional four to eight months until release.

The St. Francis Old Vines Zinfandel follows strict criteria that must be met to be included in this Classic Heritage wine. The vines must be at least 50 years old (many are as old as 100 years old), they must be head pruned without the benefit of trellising and dry farmed to make this blend. These ancient, head pruned vines tend to produce small quantities of exceptionally concentrated fruit. Once fully ripened the grapes are hand-picked, crushed, then fermented in stainless steel tanks for twelve to eighteen days. After pressing, the wine is pumped to new American oak barrels for fifteen months of aging. The wine is then bottled and held for an additional four to eight months until release.