Grape Source
Fruit for this red blend is sourced from the North Coast and Dunnigan Hills AVAs
of California. The North Coast is ideal for growing and maturing Zinfandel as the
moderate summer days allow for full ripeness and fresh bramble fruit flavors.
Petite Sirah grown in the warmer Dunnigan Hills AVA which contributes ripe, hearty
tannins and intriguing floral notes. The Syrah comes from both areas, with the North
Coast fruit offering rich mocha/chocolate flavors on the palate, while our estate
vineyard in the Dunnigan Hills produces Syrah with vibrant blueberry fruit notes
and hints of lavender. (45% Syrah, 37% Zinfandel, 16% Petite Sirah, 2% Other)
Vintage
The 2007 vintage began with a wet spring, followed by a summer of ideal, moderate,
and even conditions which concluded in excellent ripening weather. The vines
were well balanced and the harvest proceeded smoothly, allowing for the character
of the vineyards and fruit to shine.
Winemaking
The style of winemaking for this blend was designed to let the fruit shine through.
After crushing, the grapes undergo a 24-hour cold soak, which aids in the extraction of
color. Fermentation takes place in stainless steel, and skin contact averages approximately
10 days. The wine was pressed off skins slightly before dryness, when color is at
a maximum and tannins are moderate. Following malolactic fermentation, the wines
are aged in small oak barrels, 10% of which are new American, providing complex
butterscotch and coconut flavors. The remaining barrels are older French and
American barrels, which round out the wine without dominating the fruit. The
Untamed Red is unfiltered.
Winemaker Notes
This rich, mouth-filling wine features prominent flavors of wild blackberry and red
raspberry. There are intriguing lavender accents on the nose, and the barrel aging
adds nuances of vanilla and cedar. Round and ripe on the palate, the wine has medium
tannins that carry into a long, spicy finish. Untamed Red is deeply hued, with notes of
maroon and carmine.
Food Pairings
This balanced wine will pair well with proteins from lamb, pork, and veal, to pasta
or Osso Buco.
Technical Data
WINEMAKER: Barry Bergman
VARIETY: Red Blend | APPELLATION: California
ACID/pH: 5.62 g/L / 3.73 | RESIDUAL SUGAR: 2.4 g/l | ALCOHOL: 13.5%
