Tasting Notes From Winemaker Bob Blue
Zinfandel has forever defined Mendocino, a tribute to the remarkable wines produced by Italians who settled this rugged county. Their Zin field blends stood up to winter cold and paired well with the rustic cuisine of the old world. Our Bonterra Zin is a lot less rustic, a little more elegant, even Claret-like, but still recognizably Mendocino (with the best of the Amador Sierra Foothills brought into play.)

Bonterra Zinfandel is from mostly dry farmed, head trained vineyards of low yield, watched over in the old world farming style that today we’d call organic, but what Mendocino farmers like the Poor family called common sense. Most of the vines average 35-40 years old, on St. George rootstock. Mendocino dominates the blend, with vineyards in the hills and valleys at 800-2600 feet above sea level, but Amador offers a spicy complexity that rounds out the wine. Selected lots are gently pressed to soften tannins. It’s truly a wine we try not to manipulate much because the fruit from these exceptional vineyards simply doesn’t need it. Our biodynamic Butler ranch contributes both Zinfandel and Petite Sirah to this blend. Leroy Chase is a grand old vineyard, and the Hooper ranch is one of our most dependable vineyards.

In our third US release, balance is the key, with a wine redolent of rich aromas of red raspberry and brambly fruit with hints of mountain blueberry, and a touch of white pepper and cedar spice. You’ll enjoy dependable Zinfandel flavors of rich plum, blackberry compote, black pepper and a sweet mouthfeel with mature, easy going tannins. This remains a signature wine, the Zen of Zin.

The Vintage
Harvest began early, stalled with the unexpected arrival of cool weather, then finished strong, with a slightly higher yield than the lackluster 2006 growing season, but still below average. A mild winter and continued short rainfall, alongside an even drier spring, led to an early bud break with a less than perfect set, leading to loose grape clusters, but a high cluster count. Berries were small and concentrated, bringing intense flavors, complexity, color and great acidity. In Mendocino, there were only a half-dozen growing days over 100 degrees, and three inches of rain in October proved ideal.