2015 Peterson Zinfandel, Bernier Zinyard, Dry Creek Valley
Tasting Notes
Bernier Zinyard grapes produce intriguing atypical aromas for a Dry Creek Valley Zin, offering layers of plum and mixed berries merged with traces of vanilla, white floral and earth notes. The wineās fresh entry introduces a mix of bright fruit ā dark plum, cherry and brambly berries ā along with subtle spice notes. The smooth mouthfeel and balanced acidity reveal an inviting mocha essence that lingers into the finish.
This wine will surprise your Zin loving friends with its unique, yet appealing flavors. Enjoy it with roast pork loin with dried cherry and wild rice stuffing, or coffee-rubbed roasted chicken.
Vineyard Notes
Although the Zinfandel vines were planted in 1990, the Bernier Zinyard makes old-time growers feel they are walking into the past when they stroll among the vines. It is a traditional dry-farmed, head-trained (non-trellised) vineyard with Italo Sbragioās old clone Zin grafted on to St. George rootstock.
Why call it a Zinyard? Originally, long time Dry Creek Valley farmers Paul and Yael Bernier planted only Zinfandel on the hillside behind their house on Canyon Road on the northern end of the valley. To honor the traditions of many of the early Italian immigrant growers, as well as enhance the Zinfandel, they later planted a small block of Petite Sirah alongside the Zin, just above the row of peach and pear trees we sometimes enjoy while sampling the vines.
This combination of influences embodies the very roots of Dry Creek Valley viticulture and reflects Peterson Wineryās values of savoring and embracing time-honored, traditional farming.
Specs
Composition: 100% Bernier Zinyard
Varietal Breakdown/Harvest Dates:
91% Zinfandel/August 17
9% Petite Sirah/August 17
Appellation: Dry Creek Valley, Sonoma County
Alcohol: 15.9%
pH: 3.64
TA: 0.68g/100ml
Cooperage: 22 months
Types of Oak: 100% 6-10 year-old neutral oak barrels
Bottling Date: July 6, 2017 (unfined & unfiltered)
Production: 50 cases
Closure Type: Screwcap - Ramondin - saranex liner
2015 Peterson Tradizionale Zinfandel, West Vineyard, Dry Creek Valley, Sonoma County
Tasting Notes
In the tradition of field blends, this Zinfandel also includes a mix of other red grapes (2.5%) with a few whites grapes (0.5%). Even though the other grapes are only 3% of the blend, their presence adds complexity and depth to the tasting experience.
The nose offers inviting aromas of dark ripe berries, black pepper and spices laced with hints of earth and oak. The rich flavors caress the palate as they expose layers upon layers of berriesāblackberry, black raspberry, raspberry, dried strawberry and blueberry, plus a little dark cherry. Black pepper, vanillin oak and supple tannins linger in the background to enhance and support the wine.
West Vineyard, planted in 1902, is a dry-farmed, head-trained Zinfandel vineyard located on a hillside in the southeast corner of Dry Creek Valley. A traditional field-blend vineyard; a small portion is planted with 3% other red grapes (Petite Sirah, Alicante Bouschet, Mourvedre, Carignane and some others Iām not really sure about), as well as 0.5% white grapes (Semillon, Palomino and Chasselas). All the vines are harvested at the same time and all the various varieties are cofermented, which produces a smoother, fuller wine than separate fermentations and subsequent blending can give you.
This is the kind of wine that really got me hooked on Dry Creek Valley Zinfandels. A traditional, old-vine field-blend wine with classic āraspberry jamā that differentiates the best Dry Creek Valley Zins from all others. Big, but balanced. Fruity, yet elegant. This is a wine that will go with almost any food, but you can also just pull the cork on a bottle and drink it with friends while playing cards or watching a good movie.
Specs
Vintage: 2015
Composition: 97% Zinfandel, 3% Field blend of mixed red (2.5%) and white (0.5%) grapes
Vineyard: West Vineyard
Appellation: Dry Creek Valley, Sonoma County
Harvest Date: September 5, 2015
Alcohol: 16.5%
pH: 3.41
TA: 0.74g/100ml
Barrel Aging: 22 months
Type of Oak: 40% new Hungarian oak barrels, 60% 4-8 year-old neutral oak barrels
Bottling Date: July 6, 2017 (unfined & unfiltered)
Production: 150 cases
Closure Type: Screwcap - Ramondin - saranex liner
2015 Peterson Bradford Mountain Estate Zinfandel, Dry Creek Valley, Sonoma County
Tasting Notes
The seductive aromatics entice with deep spice-laced blackberry and cedary pepper along with hints of oak. A smooth, rich mouthfeel and spicy texture showcase the stylish fruit-driven flavors that linger into the finish. Black raspberry, blackberry and ripe plum caress the palate, while savory threads of black pepper and minerality add complexity and depth. Bright, mouthwatering acidity lends balance to this refreshing, luscious and elegant Zin.
Delicious to just sip on its own, this wine will also seamlessly pair with cocoa-rubbed baby back ribs, or black pepper beef.
Vintage Notes
We have a history with mountain wines and mountain vineyards going back to 1979, when I first laid eyes on Mount Eden Vineyards in the Santa Cruz Mountains and fell in love with the intensity of mountain fruit. I carried that devotion for mountain wines with me when I moved up to Dry Creek Valley in 1983 to develop a vineyard and build my house on Bradford Mountain.
This wine encapsulates all of the best qualities found in mountain grown Zinfandels from the Dry Creek Valley appellation. Poorer soils and colder nights harness and preserve more of the bright acidity and freshness in the grapes. More sunlight hours at the higher elevation means darker, richer fruit. Unlike benchland Zins, mountain Zins have a peppery quality and more black fruit character (think wild blackberry).
The 2014 Zinfandel brings together a few elements from different blocks in our newer plantings. In the winery, we chose to blend in Petite Sirah, Carignane and Grenache six months before bottling, to enhance the structure and complexity of the wine, without overwhelming its inherent āZinninessā or the mountain terroir.
Specs
Vintage: 2015
Varietal Breakdown/Harvest Dates
97% Zinfandel / 9/19 & 9/25
4% Petite Sirah / 9/15
Vineyard: 100% Bradford Mountain Estate Vineyard
Appellation: Dry Creek Valley, Sonoma County
Alcohol: 15.6%
pH: 3.40
TA: 0.70g/100ml
Barrel Aging: 22 months
Cooperage: 20% new Hungarian oak barrels, 20% new French oak barrels, 10% new American oak barrels, 50% 4-8 year-old neutral barrels
Bottling Date: July 6, 2017 (unfined and unfiltered)
Peterson Winery has been producing wine in Dry Creek Valley for 30 years and, like most wineries in the Valley, produces Zinfandel as well as other wines. Yet a closer look shows that is where the similarities end.
Owner Fred Peterson is an iconoclast with an old world winemaking philosophy and a reverence for sustainable farming. The Peterson approach is to capture the essence of vintage and vineyardāa philosophy they call Zero Manipulationāwith low tech, yet high touch, to produce wines of a place, wines with soul. The evolution of Peterson wines and winemaking accelerated when Fredās son Jamie became assistant winemaker in the summer of 2002. In 2006, after moving from the tiny red barn on Lytton Springs to Timber Crest Farms, Jamie was given the overall responsibilities as winemaker. As a winegrowing team, Fred and Jamie assess the grapes from each vineyard and vintage as the season progresses, evaluating how the weather, soil and site are interacting for the particular vintage. At Peterson winery, the winemaking process begins while the grapes are still on the vines. Zero Manipulation is a discipline the Petersons follow to capture the character and balance of inherent in the grapes. Zero Manipulation means using the most gentle, traditional winemaking practices possible to maximize the flavors, aromatics and texture of the wines. Fred and Jamie celebrate vintage differences and donāt tweak or homogenize the wine to obtain consistency of flavors, a common practice in mass-market wineries. For Fred and Jamie, Peterson Winery is all about the wines. But if you look a little deeper, youāll see the heart and soul that goes into every bottle.
Available States
AZ, CA, CO, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MA, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, OH, OR, PA, RI, SC, TX, VT, WA, WV, WI, WY
Peterson Single Vineyard Zinfandels
3 bottles for $54.99 $18.33/bottle + $2.67/bottle shipping
Case of 12 for $169.99 $14.17/bottle + $1/bottle shipping
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2015 Peterson Single Vineyard Zinfandels - $50 = 22.71%
Will have to check the harvest book and get back on those numbers. Definitely no acid adjustment on either the Tradizionale or Bradford Estate. Hasnāt been a single year either of those two received any acid. Theres a chance the Bernier had a bit post-ML, since its usually more like 3.75pH.
Height of the drought years for us, and summer heat = dehydration/concentration at harvest, which led to higher sugar as well as acid. And way less fruit. Most years we make 150-200 cases of Bernier; just bottled two barrels for 50 cases in 2015. 250-300 cases of the Tradizionale is more normal; 150 in 2015.
We donāt strive for or particularly want high alcohol winesā¦ but pick when we see the flavors developed, and acid and sugar in some semblance of balance. These were also some of the earliest dates we ever have picked these vineyards.
Bernier - August 17th - Brix came in at 26.5 and soaked up to 30 degrees at peak. pH was 3.61 and TA 7.7. We added a solid 12% water addition to bring the brix down, and put in a small amount of tartaric to counter balance the acidity drop that would have happened. 12 days on skins for fermentation.
West Old Vines/Tradizionale - September 5th - Brix came in at 26.4 and soaked to 28 degrees (Iām sure it hit higher, but fermentation started after two days of soaking). pH of 3.34 and TA 7.1. Added 8% water. 11 days on skins fermentation.
Bradford Mountain Estate - harvested two blocks - September 19th and 25th - One came in at 25.3, pH 3.34, TA 7.4. Soaked to 27 brix. Other at 23.9 brix, pH 3.33, TA 7.2. No change at soaking up. No water addition to either. 13 days on skins for each during fermentation.
@Peterson_Winery Thanks so much for the explanations! You anticipated and answered my first follow-up, which was about watering back
I guess you just have vineyards/clones/etc that allow you retain a lot of acidity despite the high sugar. I find I get very sensitive to alcohol when itās much above 15.2% or so (varies by wine, of course). But Iām tempted to give these a try.
@klezman Since all the vineyards are dry farmed, irrigating during the heat spells wasnāt an option to try and keep them plump. Not an every-year thing for our wines, and another thing I try and avoidā¦ but making 19% alcohol Zins with residual sugar in them being the alternative never seems better.
Mostly site specific for acid retention. The mountain wines always have an abundance of acidity, as does the West Vineyard. Some of our other Zin vineyards have more traditional levels that we put into our Dry Creek Blend.
Hope you give them a try! When we were/are able to host tastings again, people that are sensitive to alcohol never guess these wines are anywhere near the printed (and honest) levels.
I got the 2015 Peterson Tradizionale Zinfandel, West Vineyard
Screw n Pourā¦
Color: a mix between brick red and purplish. Legs for ages; I still have a bit of the edge clinging to the inside of the glass after my sip.
Aroma: subtle; this is not going to knock you over the head. Vanillia, I got. Berries, I got. Some sorta dark stone fruit (plum?) I got.
Sip: this puppy is viscous, the legs also told me that. I donāt have pucker power, but I do have something peppery. The finish goes for minutes. And something that I initially flashed on as chemical (i.e. not Zinfandel), but I know now as some of the field blend coming through. And, the dark fruit also comes to the fore.
This may get more interesting after a while; Iāll try it again later.
I read it as vicious first too. It might be both viscous and vicious. But itās not a mega-purple slime monsterā¦ Too much natural legs, and backbone, for that.
On the āchemicalā note - yep, the field blend, and the wild fermentation we do on it, can put through some funky flavors on the front. Usually I read them as more savory herbal and an almost petrol-like bite at first, but with some time it integrates and adds some layer to the otherwise high tone jammy fruit.
Notes on the Bradford says āThe 2014 Zinfandel brings together a few elements from different blocks in our newer plantings. In the winery, we chose to blend in Petite Sirah, Carignane and Grenache six months before bottlingā¦ā
However this is the 2015 which according to specs is 97% zin and 4% ps? (101%, hey I like it when folks go the extra mile!)
Oops. Tech sheet was a work in progress when the folks at WCC reached out about wines we were excited to offer. Need to finish that Vintaged Views section and update for 2015ā¦ and itās 96% Zin and only 4% Petite from the same vineyard.
@trifecta Our 15 acres of vines sits almost as close to the top as there are a vineyards. A couple neighbors past us on the road have some acreage as well. If youāre familiar with the mountain/road, I can rattle off more names of neighbors. Heres a quick and dirty screen shot and circle doodle of the vineyard.
@Peterson_Winery Thanks! This helps. I know the fire got pretty close this year. Further down the mtn I know Hawley was spared. Hoping you are whole as well.
@trifecta Yes, August was hairy. About 100 yards from our property line on the west edge; the adjacent neighbor had some trees burn, but luckily no houses were lost on the mountain.
The pilots did some impressive aerial attacks, as well as crews and dozers cutting sizable lines, to keep it from getting over the last couple crestsā¦ and into the valley. Fred Peterson, Paul Bernier, and some others on the fire department patrolled, and had water trucks and extra tanks filled and at the ready.
Iām an Executive Bourbon Steward, so have been tasting a lot of high ABV Bourbons lately, so with the happy surprise arrival of the Lab Rattage, had to switch gears into wine mode. The lovely wife and I are not jammy Zin fans, and trend more towards Pinots, Cabs, and Sirahās, so we were wondering what to expect with this one, and I have to say we were surprised and very pleased.
As its Christmas week, food prep and baking around here is in overdrive. Luckily, the day we popped the Zin open, I had planned some cheese/mushroom stuffed beef pinwheels for dinner, along with some Gorgonzola Mashed potatoes. Earlier in the day we had made about 7 pounds of Swedish Meatballs for Christmas, so were able to pair that too.
Surprised to see a screw cap, but that doesnāt bug me- weāve had plenty of good wine sans cork.
Appearance is a beautiful deep, dark garnet red in color. Very Opaque.
On the nose, primarily grapey- not a bad thing (remember been tasting lots of Bourbons lately, lol). Dark fruits such as Black Raspberry, Plum, Cherries.
Taste is fresh, juicy, and rich, with the Dark Fruit flavors and very nicely balanced with some tannins and a little oak.
Mouthfeel is a nice Chewy finish and feels to me a bit more Pinot-like.
Paired nicely with the Beef Pinwheels, and amazingly with the Gorganzola Potatoes. Very good with the Swedish meatballs too.
This wine certainly doesnāt drink like a 15.9% ABV Zin, but due to a good balance of acidity, sugar, and alcohol, this oneās a winner. Definitely not hot. Overall I think it is a very unique style Zin.
@jdd6013 No, theyāre grown with sunshine and love.
The Bernier Farm and Vineyard is certified organic and only receives only the organically approved sulfur treatment for mildew. They cultivate and weed by hand. Dry farmed.
The West Old Vineyard only receives sulfur as well (when weāre lucky and the old farmer remembersā¦). The soil is so crappy he doesnāt even really need to weed. Itās sometimes fun to find new weeds Iāve never seen before growing out there. Dry farmed.
The Estate vineyard most years only receives sulfur also. We have had to use a copper sulfate product in some years when mold and mildew is more of a concern. Definitely was not a concern, or used in 2015. We have started using an organic product called Weed Slayer to control inter-row weeds. It is made from clove oil and some groovy microbes. We do cover cropping and a combination of mowing and cultivating for soil treatment as well. Dry farmed.
@jdd6013@Peterson_Winery I kind of thought that copper sulfate was approved for organic farming. Are you just worried about running afoul of strict organic certification rules, or is this your way of reminding us that many organic treatments, while naturally derived and donāt persist in the environment, are still chemicals? PS this is a fantastic offer, Iām just disappointed it came right on the heels of the Denier-Handel DCV zin offer. @winedavid49, canāt you let a guy breathe?
@jdd6013@KitMarlot yes, copper sulfate is used in certified organic farming. I forget that sometimes, since I cringe and kind of hate when our vineyard spotter suggests using some. Mostly just being thorough with disclosing our treatments and those of our growers for interested parties. We havenāt had the time, energy, or money to go through any certification procedure for our own estate vineyards. Perhaps in a couple years.
Hopefully you found some room in your cellar and picked some up to keep next to the Denier-Handal neighbors!!
@Peterson_Winery@winedavid49
Thanks for hanging with us. Likely you know by now how much a difference it makes and how special this place becomes because you participate.
I like the wineryās input! Reminds me of the old days on the other site! Thank you Peterson People!! Merry Christmas, Happy Holidays!
I too have liked the Peterson past offers!
On the question of high(er) alcohol numbers, with my experience with alcohol %'s in wine, I have experienced poorly made wine with low alcohol show a highly intense alcohol burn than a well-made integrated wine with higher alcohol in the 16.5% range. I wish I could remember the wineries and varietals that met the criteria that I just mentioned, but Iāve been drinking wine since the 60ās and that included āwineā that some people thought was wine!! Luckily, I spent almost 2 yrs in Europe sampling wine in different countries while off-duty!
@Boatman72 Merry Christmas and happy holidays as well!!
Yes, I always alcohol level is just one of the many traits in the magical matrix of wine flavors and components. Sometimes it plays nicely with othersā¦ and other times it sticks out like a sore liver.
BTW, Iāve been thinking about jumping on this offer because I love Zins! Butā¦1: I have absolutely no more room in our basement; 2: The largest quantity of varietals in my stash is Zin; 3: My recent Y. Rousseau order was damaged by the time it got to Ohio and the next order arrived with the box opened at the top and damaged on both box ends. When I notified Customer Service, I ended up hearing from Morning Save and they fell flat on their face and missed the boat! Since there are other sites to find great wine values, I am considering closing the book on Casemates in 2021and moving forward to someone that goes the extra mile to hear customer concerns and makes things right! After spending 42 yrs in Quality and Safety Management, I find the handling of my issues totally unacceptable!!! In no way do I fault the wineries! Sorry for the hijack!
@Boatman72 Iām with you on items 1 and 2.
I agree that the resolution of errors and shipping problems on CM falls far far short of the standard that @WineDavid49 insisted on for wine.woot. They basically say āok, hereās a refund, we canāt get your shipment replacedā. Thatās ridiculously frustrating.
Weād hate to lose you over here!
@catcoland Did you happen to watch that one? Stevie seemed a little not into it at first, I imagined that maybe the gag of him behind the wheel was not as funny to him as it was to James/his producers. But once things warmed up, it was great.
2015 Peterson Zinfandel, Bernier Zinyard, Dry Creek Valley
Tasting Notes
Vineyard Notes
Specs
2015 Peterson Tradizionale Zinfandel, West Vineyard, Dry Creek Valley, Sonoma County
Tasting Notes
The nose offers inviting aromas of dark ripe berries, black pepper and spices laced with hints of earth and oak. The rich flavors caress the palate as they expose layers upon layers of berriesāblackberry, black raspberry, raspberry, dried strawberry and blueberry, plus a little dark cherry. Black pepper, vanillin oak and supple tannins linger in the background to enhance and support the wine.
Providing a delicious balance of sophisticated flavors with a robust profile, this traditional field-blend Zin pairs well with lasagna with bƩchamel sauce, or smoked dry rubbed baby back ribs.
Winemaking & Vineyard Notes
Specs
2015 Peterson Bradford Mountain Estate Zinfandel, Dry Creek Valley, Sonoma County
Tasting Notes
Vintage Notes
This wine encapsulates all of the best qualities found in mountain grown Zinfandels from the Dry Creek Valley appellation. Poorer soils and colder nights harness and preserve more of the bright acidity and freshness in the grapes. More sunlight hours at the higher elevation means darker, richer fruit. Unlike benchland Zins, mountain Zins have a peppery quality and more black fruit character (think wild blackberry).
The 2014 Zinfandel brings together a few elements from different blocks in our newer plantings. In the winery, we chose to blend in Petite Sirah, Carignane and Grenache six months before bottling, to enhance the structure and complexity of the wine, without overwhelming its inherent āZinninessā or the mountain terroir.
Specs
Included in the Box
3-bottles:
Case:
Price Comparison
$306.00 at Peterson Winery for 5x 2015 Peterson Tradizionale Zinfandel, West Vineyard, Dry Creek Valley, Sonoma County, and 5x 2015 Peterson Bradford Mountain Estate Zinfandel, Dry Creek Valley, Sonoma County
2x 2015 Peterson Zinfandel, Bernier Zinyard, Dry Creek Valley
Not for sale online, $70/case MSRP
About The Winery
Available States
AZ, CA, CO, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MA, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, OH, OR, PA, RI, SC, TX, VT, WA, WV, WI, WY
Estimated Delivery
Monday, Jan 11 - Thursday, Jan 14
Peterson Single Vineyard Zinfandels
3 bottles for $54.99 $18.33/bottle + $2.67/bottle shipping
Case of 12 for $169.99 $14.17/bottle + $1/bottle shipping
2015 Peterson Zinfandel, Bernier Zinyard
2015 Peterson Tradizionale Zinfandel, West Vineyard
2015 Peterson Bradford Mountain Estate Zinfandel
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2015 Peterson Single Vineyard Zinfandels - $50 = 22.71%
Wow. Alcohols are quite high but so are acids. Were these adjusted for acid at all? What was Brix and acid at harvest?
@klezman
No joke, 33 Proof on the West Vineyard Zin!
@klezman
Will have to check the harvest book and get back on those numbers. Definitely no acid adjustment on either the Tradizionale or Bradford Estate. Hasnāt been a single year either of those two received any acid. Theres a chance the Bernier had a bit post-ML, since its usually more like 3.75pH.
Height of the drought years for us, and summer heat = dehydration/concentration at harvest, which led to higher sugar as well as acid. And way less fruit. Most years we make 150-200 cases of Bernier; just bottled two barrels for 50 cases in 2015. 250-300 cases of the Tradizionale is more normal; 150 in 2015.
We donāt strive for or particularly want high alcohol winesā¦ but pick when we see the flavors developed, and acid and sugar in some semblance of balance. These were also some of the earliest dates we ever have picked these vineyards.
@klezman
Numbers at harvest -
Bernier - August 17th - Brix came in at 26.5 and soaked up to 30 degrees at peak. pH was 3.61 and TA 7.7. We added a solid 12% water addition to bring the brix down, and put in a small amount of tartaric to counter balance the acidity drop that would have happened. 12 days on skins for fermentation.
West Old Vines/Tradizionale - September 5th - Brix came in at 26.4 and soaked to 28 degrees (Iām sure it hit higher, but fermentation started after two days of soaking). pH of 3.34 and TA 7.1. Added 8% water. 11 days on skins fermentation.
Bradford Mountain Estate - harvested two blocks - September 19th and 25th - One came in at 25.3, pH 3.34, TA 7.4. Soaked to 27 brix. Other at 23.9 brix, pH 3.33, TA 7.2. No change at soaking up. No water addition to either. 13 days on skins for each during fermentation.
@klezman @Peterson_Winery
Excellent notes and insights, Thanks!
@Peterson_Winery Thanks so much for the explanations! You anticipated and answered my first follow-up, which was about watering back
I guess you just have vineyards/clones/etc that allow you retain a lot of acidity despite the high sugar. I find I get very sensitive to alcohol when itās much above 15.2% or so (varies by wine, of course). But Iām tempted to give these a try.
@klezman Since all the vineyards are dry farmed, irrigating during the heat spells wasnāt an option to try and keep them plump. Not an every-year thing for our wines, and another thing I try and avoidā¦ but making 19% alcohol Zins with residual sugar in them being the alternative never seems better.
Mostly site specific for acid retention. The mountain wines always have an abundance of acidity, as does the West Vineyard. Some of our other Zin vineyards have more traditional levels that we put into our Dry Creek Blend.
Hope you give them a try! When we were/are able to host tastings again, people that are sensitive to alcohol never guess these wines are anywhere near the printed (and honest) levels.
@Peterson_Winery Thanks again!
Your forthright and insightful responses have pushed me over the edge. Iāll try these not too long after they arrive!
NOTE: the case is NOT 4 of each. Itās split 5/5/2.
@klezman
Ugh. Seems to be a trend lately. I am not a fan but Iām sure the idea is to increase the total number of cases available.
How do you split a 5/5/2 case between peeps?
@klezman Down to the last 15 cases of the Bernier out of the 50 we madeā¦ sigh.
Distinctly not a fan of this trend. Makes Casemating much tougher.
@jrbw3 Iāve got some of their other wines downstairs, none of the Zins though. (back when it would ship here)
I got the
2015 Peterson Tradizionale Zinfandel, West Vineyard
Screw n Pourā¦
Color: a mix between brick red and purplish. Legs for ages; I still have a bit of the edge clinging to the inside of the glass after my sip.
Aroma: subtle; this is not going to knock you over the head. Vanillia, I got. Berries, I got. Some sorta dark stone fruit (plum?) I got.
Sip: this puppy is viscous, the legs also told me that. I donāt have pucker power, but I do have something peppery. The finish goes for minutes. And something that I initially flashed on as chemical (i.e. not Zinfandel), but I know now as some of the field blend coming through. And, the dark fruit also comes to the fore.
This may get more interesting after a while; Iāll try it again later.
@JOATMON
The wife read, āThis puppy is viciousā. Thanks for the succinct rattage.
@jlim13 @JOATMON
I read it as vicious first too. It might be both viscous and vicious. But itās not a mega-purple slime monsterā¦ Too much natural legs, and backbone, for that.
On the āchemicalā note - yep, the field blend, and the wild fermentation we do on it, can put through some funky flavors on the front. Usually I read them as more savory herbal and an almost petrol-like bite at first, but with some time it integrates and adds some layer to the otherwise high tone jammy fruit.
just wondering how the grapes say from august 2017 but bottling says july 6th 2017, might have some numbers mixed up
@omgjedis That is August 17th harvest date for the Bernier. All 2015 vintage.
/giphy caroling-nurturing-prancer
@lagloriafan Now this I love.
Notes on the Bradford says āThe 2014 Zinfandel brings together a few elements from different blocks in our newer plantings. In the winery, we chose to blend in Petite Sirah, Carignane and Grenache six months before bottlingā¦ā
However this is the 2015 which according to specs is 97% zin and 4% ps? (101%, hey I like it when folks go the extra mile!)
@kaolis This wine goes to 11ā¦
Oops. Tech sheet was a work in progress when the folks at WCC reached out about wines we were excited to offer. Need to finish that Vintaged Views section and update for 2015ā¦ and itās 96% Zin and only 4% Petite from the same vineyard.
@Peterson_Winery Where on Bradford mountain are the estate vineyards? Just trying to get my bearings. Thanks.
@trifecta Our 15 acres of vines sits almost as close to the top as there are a vineyards. A couple neighbors past us on the road have some acreage as well. If youāre familiar with the mountain/road, I can rattle off more names of neighbors. Heres a quick and dirty screen shot and circle doodle of the vineyard.
@Peterson_Winery Thanks! This helps. I know the fire got pretty close this year. Further down the mtn I know Hawley was spared. Hoping you are whole as well.
@trifecta Yes, August was hairy. About 100 yards from our property line on the west edge; the adjacent neighbor had some trees burn, but luckily no houses were lost on the mountain.
The pilots did some impressive aerial attacks, as well as crews and dozers cutting sizable lines, to keep it from getting over the last couple crestsā¦ and into the valley. Fred Peterson, Paul Bernier, and some others on the fire department patrolled, and had water trucks and extra tanks filled and at the ready.
2015 Peterson Bradford Mountain Estate Zinfandel
āThe Swanā
91% Zinfandel, 9% Petite Sirah 15.9% ABV
Iām an Executive Bourbon Steward, so have been tasting a lot of high ABV Bourbons lately, so with the happy surprise arrival of the Lab Rattage, had to switch gears into wine mode. The lovely wife and I are not jammy Zin fans, and trend more towards Pinots, Cabs, and Sirahās, so we were wondering what to expect with this one, and I have to say we were surprised and very pleased.
As its Christmas week, food prep and baking around here is in overdrive. Luckily, the day we popped the Zin open, I had planned some cheese/mushroom stuffed beef pinwheels for dinner, along with some Gorgonzola Mashed potatoes. Earlier in the day we had made about 7 pounds of Swedish Meatballs for Christmas, so were able to pair that too.
Surprised to see a screw cap, but that doesnāt bug me- weāve had plenty of good wine sans cork.
Appearance is a beautiful deep, dark garnet red in color. Very Opaque.
On the nose, primarily grapey- not a bad thing (remember been tasting lots of Bourbons lately, lol). Dark fruits such as Black Raspberry, Plum, Cherries.
Taste is fresh, juicy, and rich, with the Dark Fruit flavors and very nicely balanced with some tannins and a little oak.
Mouthfeel is a nice Chewy finish and feels to me a bit more Pinot-like.
Paired nicely with the Beef Pinwheels, and amazingly with the Gorganzola Potatoes. Very good with the Swedish meatballs too.
This wine certainly doesnāt drink like a 15.9% ABV Zin, but due to a good balance of acidity, sugar, and alcohol, this oneās a winner. Definitely not hot. Overall I think it is a very unique style Zin.
Been happy to very happy with the last offerings. Rolling the dice, in for a case.
In for a case, we have enjoyed all the Petersonās wines: star_struck: - triumphant-jubilant-bow
The wife and I are loving Peterson wines right now. Basically an auto-buy for me at this point.
/giphy dear-flickering-cookie
The last Peterson offer put them on the auto-buy list. scrumptious-happy-celebration
corny-evergreen-winter 12+3!
/giphy shimmering-candlelit-donkey
Are these grapes grown with pesticides or herbicides?
@jdd6013 No, theyāre grown with sunshine and love.
The Bernier Farm and Vineyard is certified organic and only receives only the organically approved sulfur treatment for mildew. They cultivate and weed by hand. Dry farmed.
The West Old Vineyard only receives sulfur as well (when weāre lucky and the old farmer remembersā¦). The soil is so crappy he doesnāt even really need to weed. Itās sometimes fun to find new weeds Iāve never seen before growing out there. Dry farmed.
The Estate vineyard most years only receives sulfur also. We have had to use a copper sulfate product in some years when mold and mildew is more of a concern. Definitely was not a concern, or used in 2015. We have started using an organic product called Weed Slayer to control inter-row weeds. It is made from clove oil and some groovy microbes. We do cover cropping and a combination of mowing and cultivating for soil treatment as well. Dry farmed.
@jdd6013 @Peterson_Winery I kind of thought that copper sulfate was approved for organic farming. Are you just worried about running afoul of strict organic certification rules, or is this your way of reminding us that many organic treatments, while naturally derived and donāt persist in the environment, are still chemicals? PS this is a fantastic offer, Iām just disappointed it came right on the heels of the Denier-Handel DCV zin offer. @winedavid49, canāt you let a guy breathe?
nvm, should have read more closely. Shouldnāt type and watch TV at the same time.
@jdd6013 @KitMarlot yes, copper sulfate is used in certified organic farming. I forget that sometimes, since I cringe and kind of hate when our vineyard spotter suggests using some. Mostly just being thorough with disclosing our treatments and those of our growers for interested parties. We havenāt had the time, energy, or money to go through any certification procedure for our own estate vineyards. Perhaps in a couple years.
Hopefully you found some room in your cellar and picked some up to keep next to the Denier-Handal neighbors!!
@Peterson_Winery @winedavid49
Thanks for hanging with us. Likely you know by now how much a difference it makes and how special this place becomes because you participate.
Have always liked the Peterson Zinfandels and ordered the last time around.
Iāve been wanting to jump on a Peterson deal but keep letting them pass by. Gift for myself!
/giphy cheesy-cherubic-chimney
I like the wineryās input! Reminds me of the old days on the other site! Thank you Peterson People!! Merry Christmas, Happy Holidays!
I too have liked the Peterson past offers!
On the question of high(er) alcohol numbers, with my experience with alcohol %'s in wine, I have experienced poorly made wine with low alcohol show a highly intense alcohol burn than a well-made integrated wine with higher alcohol in the 16.5% range. I wish I could remember the wineries and varietals that met the criteria that I just mentioned, but Iāve been drinking wine since the 60ās and that included āwineā that some people thought was wine!! Luckily, I spent almost 2 yrs in Europe sampling wine in different countries while off-duty!
@Boatman72 Merry Christmas and happy holidays as well!!
Yes, I always alcohol level is just one of the many traits in the magical matrix of wine flavors and components. Sometimes it plays nicely with othersā¦ and other times it sticks out like a sore liver.
BTW, Iāve been thinking about jumping on this offer because I love Zins! Butā¦1: I have absolutely no more room in our basement; 2: The largest quantity of varietals in my stash is Zin; 3: My recent Y. Rousseau order was damaged by the time it got to Ohio and the next order arrived with the box opened at the top and damaged on both box ends. When I notified Customer Service, I ended up hearing from Morning Save and they fell flat on their face and missed the boat! Since there are other sites to find great wine values, I am considering closing the book on Casemates in 2021and moving forward to someone that goes the extra mile to hear customer concerns and makes things right! After spending 42 yrs in Quality and Safety Management, I find the handling of my issues totally unacceptable!!! In no way do I fault the wineries! Sorry for the hijack!
@Boatman72 Iām with you on items 1 and 2.
I agree that the resolution of errors and shipping problems on CM falls far far short of the standard that @WineDavid49 insisted on for wine.woot. They basically say āok, hereās a refund, we canāt get your shipment replacedā. Thatās ridiculously frustrating.
Weād hate to lose you over here!
/giphy angelic-jingling-wonder
@catcoland Did you happen to watch that one? Stevie seemed a little not into it at first, I imagined that maybe the gag of him behind the wheel was not as funny to him as it was to James/his producers. But once things warmed up, it was great.
/giphy spiked-ancient-gathering
