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Amista Vineyards

Amista 2018 Zinfandel Gene's Block

Amista 2018 Zinfandel Gene's Block

A fruit driven delight of raspberry coulis and cassis, with a hint of sandalwood, a touch of earth and deep toasted notes of baking spice show off the beauty and depth of this vintage!
213 cases made

100% Zinfandel, hand harvested

Gene's Block, Saini Farms, Dry Creek Valley

Healdsburg, California in the heart of Sonoma wine country

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$45.00
/ 750ml
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Wine Specs
Vintage
2018
Varietal
Zinfandel
Appellation
Dry Creek Valley
Vineyard Designation
Saini Farms
Harvest Date
September 26, 2018
Sugar
24.7
Acid
6.44
pH
3.34
Aging
15 months, 25% new French oak
Bottling Date
August 13, 2019
Alcohol %
14.9
Wine Profile
Tasting Notes
Brambly fresh raspberry and black plum start off on this wine, with nuanced sandalwood, white pepper and clove. The front palate is complex, and fruit driven and really shows off the beauty and depth of this vintage. Raspberry coulis and cassis dominate the fruit tones, and sandalwood, a touch of earth and deep toasted notes of baking spice complete the palate. The texture is juicy and bold with surprising tannins and a long, juicy finish. This wine is delicious today and will age well over 5-7 years.
Vineyard Notes
2018 was a stellar vintage in Dry Creek Valley. After a moderate winter, with a good amount of precipitation, the growing season was warm but gentle and without any heat spikes or inclement weather. It was a great vintage for Dry Creek Zinfandel (and many other varietals). There was a bigger than average crop this year across the board, but our almost 50-year-old Zinfandel vines balanced themselves out nicely. We ended picking about two weeks later than usual, towards the end of September.
Production Notes
The Saini Vineyards Gene’s Block Zinfandel was harvested first thing in the morning by hand. The grapes were sorted once in the vineyard and once in the winery before being destemmed and left whole berry and put into an open-top tank. The grapes were cold soaked for 4 days to extract the maximum amount of flavor, then inoculated and fermented on the skins for 13 days. After being gently pressed off the skins, the wine was moved to a mixture of new and neutral French oak barrels where it completed malolactic fermentation and was racked just once in the 11 months before being bottled.
Production
213 cases made
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