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Sanctuary Mendocino Zinfandel 2006
Mariah Vineyard
Mendocino Ridge
Zinfandel
2006 Vintage
Notes on the Vintage from Winemaker Dennis Martin
The year 2006 started out with a cool and wet spring then was marked by heat spikes in July and August. As a result, the vintage started off somewhat late, then caught up in the fall. The fruit was ready for harvest on September 26 and was harvested in three different picks by the end of September with an average Brix of 25.6. The handpicked fruit was delivered to the winery, de-stemmed and crushed into a fermenter. For this vintage we employed both small open-top fermenters, in which we punched down the must, as well as larger fermenters, where the juice was pumped over the top to “irrigate” the cap. The fermenters were inoculated with Prise de Mousse yeast, and the fermentation was allowed to proceed at about 85 degrees Fahrenheit for about a week. The secondary fermentation was finished in the barrel. The wine was barreled in a mixture of new French 12% and older French and American oak, and remained there for 20 months. Prior to bottling, 5% Petite Syrah was added to the blend to enhance the flavor and structure of the wine. The wine was not fined and underwent a light filtration prior to bottling on November 4, 2008.
Mendocino Ridge
Zinfandel
2006 Vintage
Notes on the Vintage from Winemaker Dennis Martin
The year 2006 started out with a cool and wet spring then was marked by heat spikes in July and August. As a result, the vintage started off somewhat late, then caught up in the fall. The fruit was ready for harvest on September 26 and was harvested in three different picks by the end of September with an average Brix of 25.6. The handpicked fruit was delivered to the winery, de-stemmed and crushed into a fermenter. For this vintage we employed both small open-top fermenters, in which we punched down the must, as well as larger fermenters, where the juice was pumped over the top to “irrigate” the cap. The fermenters were inoculated with Prise de Mousse yeast, and the fermentation was allowed to proceed at about 85 degrees Fahrenheit for about a week. The secondary fermentation was finished in the barrel. The wine was barreled in a mixture of new French 12% and older French and American oak, and remained there for 20 months. Prior to bottling, 5% Petite Syrah was added to the blend to enhance the flavor and structure of the wine. The wine was not fined and underwent a light filtration prior to bottling on November 4, 2008.
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Liquor One of Miami -
11401 South Dixie Hwy, Pinecrest FL 33156 USA -
305.646.BEER(2337)<
Same day liquor and wine delivery available in Miami-Dade County Only. Liquor and wine next day shipping by UPS only within the State of Florida. Liquor store open 7 days a week.
