" We don't sell the wine without touching the vine "
Dashe Cellars Zinfandel Florence Vineyard 2009
No longer available.
| Country: | United States |
| Regions: | California California (Sonoma County) |
| Winery: | Dashe Cellars |
| Grape Type: | Zinfandel |
| Vintage: | 2009 |
| Bottle Size: | 750 ml |
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Product Description
This is an example of a younger-vine vineyard that—through selection of the vineyard site, pruning for low yields, climate, and soil type—produces fruit that tastes more like old-vine plantings. It’s an extremely rocky vineyard in the north of the Dry Creek Valley, and it increasingly is becoming one of our very favorite Dry Creek Valley vineyards for the intensity and complexity of the wines produced.
The vineyard—owned by Jack Florence of Rockpile Ranch fame—was planted from cuttings of the St. Peters Church clone, taken from the original Rockpile Ranch vines. This clone of zinfandel has very tiny, intensely flavored berries, and the large proportion of skins to juice from these tiny berries make for an exceptionally rich, complex wine.
Dashe Cellars Zinfandel Florence Vineyard 2009 is made from 100% Zinfandel from the Florence Ranch
Black raspberry, cherry, earthy, mineral, chocolate, clove spice, long persistent finish of black raspberry fruit. Great velvety texture to the midpalate.
We used our special custom-made gridded tanks to ferment the wines. These tanks, outfitted with stainless-steel grids that can be raised or lowered on top of the crushed grapes, allow us to submerge the cap of grape skins beneath the surface of the fermenting wine. We extract color, body, and complexity from the grapes without extracting too much of the drying tannins found in the seeds. The result are intense and complex wines that feel velvety and round on the tongue rather than harsh or tannic.
We conducted the primary and secondary fermentation using only the natural populations of yeast and bacterias on the grapes, as always, to enhance the vineyard-specific flavors we get from these grapes. At dryness, the wine was gently pressed in a membrane press and pumped to older 60-gallon French oak barrels.
The wine was aged for 12 months, and was racked about every three months up to tank and then back down to barrel to clarify the wine and aid in its development. In our blending trials, we decided the wine was superb on its own, and did not blend anything else to interfere with the intense, lovely fruit.
Winery: Dashe Cellars
The Dashe Cellars Estate
Dashe Cellars were founded in 1996 by Anne and Michael Dashe, a husband and wife winemaking team who created a small winery that focuses on wines from Sonoma County. Since Anne's winemaking origins are French and Michael's are American, they wanted to elaborate distinctive wines that offered the best from both of their countries of origin.
The Dashe Cellars Vineyards
They have decided to concentrate on single vineyard sites - to locate small independent vineyards and create wines that reflect the vineyards unique soil, climate, and regional characteristics. They use traditional fine winemaking techniques such as small lot fermentations, the use of indigenous yeast on the grapes to conduct the fermentations, little or no fining or filtration, and small barrel aging. All the wines are made, tasted, and blended by the production team of Michael, Anne, and Matt Smith (enologist).
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Rioja Oriental is blessed with a warm, dry Mediterranean-influenced climate (unlike Rioja’s west, where the climate is more continental). The soils, formed by carbonate sedimentation with diverse colluviums containing deposits of volcanic ophite, quartz, and sandstone, covered with carbonate clay, sand, and silt. At varying depths, there is a poor, cold horizon containing petrocalcic calcium (calcium carbonate) with a distinctive white color—this is prized by many for its ability to impart a mineral-driven finesse to the wine.
Rioja’s eastern-most district is often described as flatter than its western counterpart but make no mistake—there is significant elevation here. The grapes for Propiedad represent the pinnacle expressions of Palacios Remondo’s terroir and come from three estate vineyards: Las Mulgas, Valviejo and Corral Serrano Viejo.
The soils between 0.5 and 2 meters thick are from the Quaternary Period, formed by carbonate sedimentation with colluviums of very diverse origin, containing volcanic ophite, quartz, sandstone, etc. covered with carbonate clay, sand, and silt. The exposure is east/northeast on the Yerga Mountain slopes with vineyard heights reaching between 400-640 meters (1,321-2,099 feet) above sea level with a vine age of 30-94 years old. The grapes were harvested between Sept. 28th and Oct. 6th.
The grapes were destemmed, crushed, and fermented with native yeasts in wooden vats with gentle cap immersion. Maceration took place over 35 days followed by spontaneous malolactic fermentation in barrel. Aging was 10 months in fudres and bocoyes (wooden cask) followed by fining but no filtration.
Propiedad is quite elegant but has remarkable concentration. Dried herbs, strawberry, blueberry, and baking spices ripple over subtle earthy notes and fine-grained tannins. The palate is seamless and beautifully balanced, sporting a mineral verve and seductive mouthfeel. Will age beautifully for a decade or longer.
Review:
Nose: red fruit, ripe fruit, expressive, dried herbs, wild herbs. Mouth: tasty, full, good acidity. , aromatic, varietal
-Guia Penin 95 Points
A blend that is unique in Rioja, this combines mostly Garnacha with around 7% of Tinto Velasco, Graciano and Bobal, all sourced from a six-hectare parcel on the Monte Yerga. Rich, dense and concentrated, with remarkable intensity, focus and balance, nuanced oak and a fine, refreshing finish. 2020-28
-Tim Atkin 95 Points
The old-vine Garnacha 2017 Propiedad was produced with grapes coming from organically farmed vineyards in Las Mulgas, Valfrío, Valviejo and Corral de Serrano in Alfaro, vineyards that are organically farmed. The destemmed and crushed grapes fermented in oak vats with indigenous yeasts and the wine matured in larger oak vats (mostly 5,000-liter) for 12 months. It has the Mediterranean profile of the vintage with some jovial notes of orange peel and red cherries intermixed with aromatic herbs. The palate reveals fine-grained, slightly dusty tannins. The palate has more freshness than what you expect from the notes on the nose. This wine has a good evolution in bottle even in warmer years like this or 2015.
-Wine Advocate 94 Points
A super elegant and silky Rioja with delicate red fruit and milk chocolate aromas, rather than the blueberry and bitter chocolate of so many modern wines from here. Lingering, filigree finish that draws you back to the glass.
-James Suckling 94 Points
Bernard Cote Rotie Cote Brune is made from 100% Syrah. Wine was aged in French oak barrels for 16 months (25% new)
Like its little sister (Côte Rôzier) the Côte Brune is a 100% Syrah with a beautiful dark and brilliant color. The nose shows grilled and toasted notes and is completed by small red and black fruits. It is a wine with a very good length, nice complexity, finesse, and firm tannins. Its ageing in barrels for 16 months, 25% of which are new, brings a real balance to this wine. A very pleasant, elegant and modern wine that can be cellared for many years.
Pair with roasts, white meat with wine sauce, game, red meat and dark chocolate. To be served between 16 and 18°C. (60-64°F)
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