1. Zinfandel Points of Difference
Vineyards owned and planted by Markus Bokisch in the Sierra Foothill AVA’s of Clements Hills and Borden Ranch in Western Calaveras County and at the base of the mountains. Remarkable soil mixtures developed from geological activity that formed the Sierra Nevada mountain range, sitting on an outcropping of quartz that contributes to the vines’ development, maturation and flavors. Non-clonal selection with small clusters and even ripening due to cool evening breezes that develop as a natural part of the west to east movement of air due to sudden rise in elevation.
Ethyl alcohol level well below 14%, though made with fully ripened fruit. 100% “Heirloom” Zinfandel, fermented using native yeast and aged 10 months in neutral, 60-gallon French oak and bottled without fining and filtration.
Grapes pulled from warmer vineyards of Napa Valley including St. Helena, Yountville, Oak Knoll and Calistoga. These regions produce complex, concentrated fruit and Zin makes up roughly 2% of total Napa Valley acreage.
Made with Heritage clones (looser clusters, smaller berries), clone 2, Dupratt and Mendocino. Undergoes a three day cold soak to extract color from skins and pressed early to avoid extracting harsh tannins. Maceration period lasting 7-15 days and aged 19 months in French and American oak (42% new).
Boasts bright aromas of fresh blackberry, anise, bits of clove, cassis, spicy black pepper and saffron. On the palate, intense brambly fruit, figs, dark toast notes, vanilla, cocoa and cedarare are threaded with hints of cedar.
Sourced out of Sonoma’s Dry Creek Valley northwest of Healdsburg and one of CA’s smallest appellations (16 miles long, two miles wide). Discovered in the 1870’s by Italians who planted the heavy red wines of which they were accustomed to, and often creating field blends that thrive on the alluvial soils of the region.
Three-day cold soak, starter yeast to initiate fermentation followed by an 11–15 day maceration period. The juice was then pumped over the skins followed by délestage to soften wine and showcase fruity characters. Aged in French and American oak.
Jammy aromas of kirsch, boysenberry, fig and expresso with cocoa nibs. Bright fruit flavors with spicy mocha, blackberry jam and black pepper on the finish are balanced by acidity and medium tannins.
Zinfandel was introduced to America via California during the Gold Rush. This Zinfandel is sourced from Amador County fruit and Terra d'Oro’s (meaning “Land of Gold”) flagship wine. Shallow topsoil, granite hardpan, hot summer days and cool summer nights are ideal conditions for this variety. Head-trained and spur pruned, optimal sunlight, controlled crop.
Hand-picked, cold-soaked up to three days to break down the cell walls of grape solids, extracting color, flavor and aromas. Gentle tank pressing and aged 14 months in French and American oak (25% new).
Aromas of clove, cracked pepper, black cherry, smoke, violets, licorice, black olive and sage lead to an elegant entry of cherry and licorice on the palate. Round, generous mouthfeel of blackberry and spice.
Neyers- 2016, NAPC- 2016, FLDX-2014, TDO- 2016
Winemaker: Tadeo Borchardt
Winemaker: Joe Shirley
Winemaker: Domenica Totty
Winemaker: Jeff Meyers
Case Production: 1,116 (12/750ml cases)
Case Production: 10,000 (12/750ml cases)
Case Production: 10,000 (12/750ml cases)
Case Production: 28,000 (12/750ml cases)
v. 2016: 90 pts., Wine Enthusiast
v. 2016: 90 pts., 2018’s Best U.S. Zinfandels, Wine & Spirits
v. 2015: 91 pts., Wine Enthusiast
v. 2015: 91 pts. James Suckling
v. 2014: 90 pts., Wine Enthusiast
v. 2016: 90 pts. “Editors’ Choice” Wine Enthusiast (90+ pts. v )

2. Zinfandel Appellations
Dry Creek
Valley
Napa
County
Calistoga
Lake Berryessa
Sacramento
Sierra
Foothills
St. Helena
Sonoma
County
Amador
County
Yountville
Oak Knoll
Borden Ranch
Clements
Hills
San Joaquin
County
Pacific Ocean