2014 Hartford Russian River Valley Zinfandel
Wine Spectator's Top Ten Wines of the World 2016 -
“Plump and fleshy, with a dense core of focused tannins and lively acidity. Aromas of ripe black raspberry, anise and licorice open to layered, slightly jammy flavors of black cherry, blueberry pie and smoky cracked pepper. Drink now through 2024.”—Tim Fish
Due to the high volume of orders and the limited amount of wine, orders will be fulfilled as quickly as possible over the next two weeks. We will contact you directly if your order cannot be fulfilled.
Order Limit - 6 Bottles
The 2014 Hartford Russian River Valley Zinfandel is a wine with beautiful depth of flavor and intensity. The aromas of fresh blackberry, blueberry and black cherry are balanced with hints of cracked pepper and allspice. Blackberry, nutmeg and mocha flavors lead into an intense, elegant and sliky finish.
Vineyard & Vintage Character
The Hartford Russian River Valley Zinfandel is a blend of old-vine, dry-farmed and low-yielding Zinfandel vineyards from the Russian River Valley. These old vines (average vineyard age is over 100 years) offer an impressive articulation of this idiosyncratic varietal. Zinfandel grown in the Russian River Valley is distinctive, due to a cool maritime influence. Bright, natural acidity and vibrant fruit aromas and flavors are a result of typically cool fog-laden nights and warm days. These dry-farmed vineyards, planted on low-fertility soils, consistently produce wines of exceptional density and extraction.
To preserve exotic spice and bright berry flavors, we use the same gentle handling techniques for making Zinfandel that we use with Pinot Noir:
- All hand-harvested, with hand sorting of both clusters and berries, at the winery.
- Pre-fermentation cold soak and indigenous yeast fermentations in small open top fermenters.
- Aged for 9 months in all French Oak barrels.
- No fining or filtration.
These artisan winemaking techniques allow the varietal character of Zinfandel to show through and express the Russian River Valley terroir.
Oak: 100% French oak, 41% new
Time in oak: 9 months
TA: 6.9 g/L