• 2014 Zinfandel
    • (750 ml) Sold Out!
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Growing respect Recent Press

Early in the 1991 season we made several trips to the Ukiah area to find mature, well-tended Zinfandel vineyards planted on sites conducive to high quality viticulture. Not every site or grower are equal, so every year since then, we've purchased fruit from multiple vineyards and growers to ascertain which sites and growers produce fruit that results in the best wines for Navarro. In 1999, we made our first wine from Al Tollini's block, planted in 1932; we were so pleased that the wine produced from his vineyard has been in every subsequent Navarro Zinfandel vintage. In 2004, we made our first wine from Ed Berry's 60 year-old Zinfandel vines and, like Tollini, the wine produced from Berry's vineyard became a constant in Navarro's Zinfandel production. The long term respect that has developed with these two growers is beneficial to Navarro.

Harvest time is when family members are frequently pressed into service. Jim Klein, Navarro's winemaker, is joined by his sons Oren and Roé Klein punching down. After harvest, Oren and Roé returned to their studies at Cal Poly, San Luis Obispo.

Al Tollini and his companion Nomor. [below] The fruit from Al's sixty-seven year old Zinfandel vines constitutes 62% of the total blend.

Not only do we have access to the grower's best fields, but since Jim, Navarro's winemaker, spends a lot of time walking the vines with Al and Ed, they both know exactly the fruit quality that Navarro expects and can adjust their farming practices to that end. Another reality we know well: to maximize quality from any particular vineyard site, the winemaker has to make wine from that site over several vintages. After fermenting for about ten days, the 2014 must was pressed and the first squeeze was racked to seasoned French oak barrels to finish fermentation and age for ten months. Gold Medal winner.

  • Harvested: Sept. 15 to 17, 2014
  • Sugars at harvest: 26.3° Brix
  • Bottled: Aug. 10 & 11, 2015
  • Cases produced: 1,601
  • Alcohol: 14.8%
  • Titratable acidity: 6.7 g/L
  • pH: 3.88