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Carol Shelton Wild Thing Old Vine Zinfandel 2021, Mendocino County, California
Old Vine Mendocino Zinfandel is a treasure. Grown on the benchlands and slopes of mountainsides — this 65+ year old vine Zinfandel was named for these wild- looking vines and also for the uninoculated, or “wild,” yeast ferment that was used to create it. It takes a lot of effort to tame this wild fruit, but it is worth all the trouble. Wild Thing is dangerously good! Remember – you are what you drink ….
Winemaker Notes:
Winemaker’s Tasting Notes: Aromas of black cherry, ripe plum and raspberry fruit combine with a hint of cigar box, and vanilla-oak baking spice loveliness. Smoothly textured in mouth, and the palate is very creamy and round, with a finish that is long with lush jammy fruit.
Cellar Notes As usual, our Wild Thing Zinfandel went through fermentation uninoculated, relying on a healthy WILD yeast population from the organic vineyard to create a terroir-driven complexity of aroma and flavors. Our wild fermentation started after a 3-5 day cold soak and was followed by a 30-day maceration. The must was déléstaged (pronounced ‘del-ess-TAHJd) two times prior to the wine reaching 12°Brix. That is the fancy, French term for a rack and return—a process that aerates the wine, helps to maintain a healthy yeast population, and builds mouthfeel volume with gentle extraction from the skins.Cellar Notes As usual, our Wild Thing Zinfandel went through fermentation uninoculated, relying on a healthy WILD yeast population from the organic vineyard to create a terroir-driven complexity of aroma and flavors. Our wild fermentation started after a 3-5 day cold soak and was followed by a 30-day maceration. The must was déléstaged (pronounced ‘del-ess-TAHJd) two times prior to the wine reaching 12°Brix. That is the fancy, French term for a rack and return—a process that aerates the wine, helps to maintain a healthy yeast population, and builds mouthfeel volume with gentle extraction from the skins.
$22.98
10 in stock
