Navarro Vineyards - 2009 Zinfandel

2009 Zinfandel
  Old Vine Cuvée
  Mendocino
  (750 ml) - Sold Out!

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Ancient treasures

This is our eleventh bottling of Old Vine Zinfandel and typically it represents only 10% to 15% of Navarro's total Zinfandel production. Al Tollini's Old Block vines continually produce delicious, concentrated wines and have been the major component in this bottling for nine of the eleven past vintages. Old Block sounds like Al's other vines are youngsters, but even they are in their sixties. The vines in the Old Block are a decade or two older and, at this advanced age, they are, unsurprisingly, less productive. Al painstakingly picks the block separately for Navarro. We ferment and age this elixir as an individual lot; it constitutes 77% of the 2010 blend. We discovered Ed Berry's vineyard in 2000; the site is protected from the wind and his vines produce some of our ripest fruit. Jim Klein, Al Tollini and Rosey in the old block Zinfandel.		Ed Berry has been farming 100 acres in Talmage, alongside his parents, since 1976. He understands that good farmers take care of their land in a way that makes it available for their children and their children's children. This vineyard has consistently produced exceptional wine and Berry's grapes have been in each of the last six vintages of Old Vine Zinfandel; in this bottling, Berry accounts for 23% of the blend. Delicate tannins make this wine approachable with lingering flavors of huckleberry, blackberry jam and Italian plum tart. Gold Medal winner. Best of Class. Sylvain Gasdon, Navarro's 2010 harvest chef, is a charcutier from Normandy who understands that good food, like good wine, takes time, tradition and meticulous attention.

Specifications
Harvested:	Sept. 25 to Oct. 4, 2009	Sugars at harvest:	26.9° Brix
Bottled:	Aug. 30, 2010	Cases produced:	298
Alcohol:	15.4%	Titratable acidity:	6.7 g/L
pH:	3.74

2017 Old Vine Zinfandel, Mendocino

“Made from 60-90 year old vine Zinfandel from Ukiah and Redwood Valley. A dollop of other grapes come from a field blend block within one of the two vineyards sourced for the Navarro Zinfandel Old Vine Cuvee. Warm aromas of black cherry preserves, black pepper and allspice transitions to tastes of smushed up blackberries and very ripe raspberries + bay leaf, Thai basil and black tea. I love the generosity of fruit and sturdy frame of spice & exotic herbs. Medium acidity and smooth tannins…I think this is drinking fantastic now.” —Dan Dawson, Outer Space Far Out Wines

2016 Old Vine Zinfandel, Mendocino

90 Points. “Very fruity, very ripe and very full bodied, this wine practically oozes a jammy berrylike character from the first whiff to the lingering finish. Dried fruits like fig and raisin dominate the flavors while a rich lush texture coats the tastebuds.” —Jim Gordon, Wine Enthusiast

2014 Old Vine Zinfandel, Mendocino

This Beautifully refined, old-vine Zin has a core of ripe fruit and much more, including finely honed balance, exceptional integration and a long-lingering finish. Order online.John Vankat, Northern Arizona’s Mountain Living Magazine, July, 2017.

2013 Old Vine Zinfandel, Mendocino

“Old Vine Cuvée,” Mendocino ($29) – Medium to medium-dark ruby; forward, deep, intense, cedary, ripe, raspberry and blackberry fruit aroma with a hint of black pepper; full body; rich, textured, peppery, red and black fruit flavors; full tannin; lingering aftertaste. Enjoyable to drink now. Highly recommended.- . California Grape VineJune, 2016.

2012 Old Vine Zinfandel, Mendocino

This supple Zin is jammed with black cherry and wild berry fruit, showing accents of roasted anise, cracked pepper and dried sage. Drink now through 2020. 490 cases made. - Tim Fish, Wine Spectator, June 30, 2015.

2000 Old Vine Zinfandel, Mendocino

Anderson Valley’s premier producer turns inland for 50-year-old vines and the heat to ripen them. They got plenty ripe this vintage, with deep, impressive berry and fruit flavors and accents like chocolate and rum. It’s a little soft, but okay. Sixteen percent alcohol is heady, but the wine handles it well, and has been fermented to full dryness. - Steve Heimoff, Wine Enthusiast, May, 2002.

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