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| FINISHED WINES: |
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Grape Source :Of the 82% Zinfandel:
68% Lodi, 7% Sonoma County, 4% Central Coast, 2% Amador
County
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Varietal Content: 82% Zinfandel, 9% Syrah, 9% Other
Varietals
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Titratible Acidity: 0.56g/100ml
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pH: 3.75
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Residual Sugar .33g/100ml
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Alcohol: 13.9%
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| WINEMAKING NOTES: |
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A majority of our Zinfandel grapes for our 2001 Dancing
Bull Zinfandel come from the up and coming Lodi region.
Lodi offers the ideal climate for producing ripe, full
flavored Zinfandels, which benefit from the distinctive
Bay and Delta breezes that cool the region’s afternoons.
This climate creates ripe, forward fruit, and soft tannins.
The grapes were destemmed, but not crushed to preserve
fruit and limit harsh tannins. Partially cold-soaking
the grapes gave the wine its brilliant color. The wine
was then transferred to stainless steel fermentation
tanks. During the two to three-day fermentation period,
temperatures were kept at 88°- 95°F and the
must was circulated frequently in order to keep the
cap cool and moist. We feel this process accentuates
the wonderful, zesty character of the Zinfandel grape.
Almost all of the juice underwent malolactic fermentation
to soften the acids. After settling, the wine was racked
into a combination of used French and American oak barrels
and aged for an average of 4 months, which provided
mellowness and depth.
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