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2006 Hartford Zinfandel
Hartford Vineyard, Russian River Valley
Tasting Notes
The 2006 Hartford Vineyard’s low-yielding vines produce elegant Zinfandel characterized by a sumptuous and velvety texture. Boysenberry, anise and East Asian spice aromas transition into ripe black raspberry and mulberry flavors with a cinnamon stick finish. Well-integrated tannins juxtapose juicy flavors and an opulent texture.
Acclaim
90 Points - "The 2006 Zinfandel Hartford Vineyard comes from 92-year-old vines that are farmed biodynamically. A gorgeous briery, peppery, raspberry, and blueberry nose soars from the glass. The wine is deep ruby/purple-tinged to the rim, full-bodied, and almost Pinot Noir-like in its delicacy and nuances, but the power and heady alcohol (15.9%) in the finish reinforce the Zinfandel’s personality. Drink it over the next 3-4 years" - Robert M. Parker Jr., Wine Advocate, December 2007
Historical Acclaim
2005 Vintage: 90 points Stephen Tanzer's International Wine Cellar
2004 Vintage: 91 points The Wine Advocate
2003 Vintage: 91 points The Wine Advocate
2001 Vintage: 95 points The Wine Advocate
2000 Vintage: 94 points The Wine Advocate
1999 Vintage: 90 points The Wine Advocate
1997 Vintage: 92 points The Wine Spectator
1996 Vintage: 96 points Anthony Dias Blue
1995 Vintage: 90 points Wine Spectator
1994 Vintage: 94 points Wine Enthusiast
Vineyard Character
Don Hartford tends this 93-year old vineyard located on approximately seven acres along Wood Road in the Russian River AVA of Sonoma County. The vineyard is head-pruned and produces low annual yields of roughly 1.5 tons an acre. Some vines produce only several clusters of intensely flavored grapes a year. The signature of this unique terroir is
a sweet blackberry aroma and a supple texture.
Wood Road has well-drained, low fertility, sandy loam soils about two to three feet in depth over deeper layers of compacted sandy loam of about four to six inches. Because the Italian immigrants who planted the Wood Road Vineyard in the early 1900s wanted to ensure long vine life and moisture for their dry-farmed vines, they placed a blasting cap where each vine was to be planted and blasted through the compacted layer. Today we continue to enjoy the fruits of their ingenuity and celebrate the legacy of ‘dynamite’ Zinfandels. The Hartford Vineyard has also been farmed using organic and bio-dynamic techniques since 2004.
Wine Details
Oak: 100% French oak; 55% new
Time in oak: 10 months
Alcohol: 15.9%
TA: 5.5 g/L
pH: 3.6
Yeasts: Native and cultured
Cases: 300
No fining or filtration
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