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Dashe Cellars Zinfandel Louvau Vineyard 2009

ID No: 261511
Vintage:2009
Bottle Size:750 ml
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In 2019, Chris Pearmund worked with sixteen Virginia wineries to create a blended wine with grapes from each participating vineyard to commemorate the 400th Anniversary of Winemaking in Virginia. A portion of the wine’s proceeds were donated to museums and events that would contribute to tourism in the Commonwealth and foster a broader understanding of Virginia’s cultures and cuisines. This idea sparked another movement to celebrate through wine, and Cameo seemed a perfect way to commemorate the milestone moment in history.

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 Wine Enthusiast: 90 90 Points
Product Description

Dashe Cellars Zinfandel Louvau Vineyard 2009 is made from 100% Zinfandel

Lots of black raspberry and chocolate on entry. Substantial tannins which are both supple and velvety. Complex blend of red fruit, chocolate, clove spice, full-bodied, long sweet finish of black raspberry fruit and spice. Shows a beautifully long and spic

"Sleek and elegantly styled, offering floral raspberry and dill aromas that lead to focused cherry, anise and white pepper flavors. Drink now through 2017. 242 cases made. –TF"
- Wine Spectator (April 30th 2013), 90 pts

 

HISTORY

It’s a great pleasure to see vines such as these survive and thrive, even after they were hidden for years under a jungle of dense undergrowth, only to be uncovered by John Louvau when he cleared the land to plant a new vineyard. He nursed these old vines back to health, and now they produce a small amount of grapes that make up this bottling. We consider this vineyard one of the best old-vine vineyards in Sonoma County.

PRODUCTION

2009 was a great vintage with ideal ripening conditions, and these old “dry farmed” vines responded beautifully to the great weather. The grapes were able to ripen slowly and evenly, making a wine with just wonderful intensity and structure—this is a wine that tastes great now, but will age for a decade or more due to the supple tannins that balance the fruit. To put it simply, this is one of the most fruit-forward and yet classically structured old-vine zinfandels we’ve made from this vineyard.
 
At harvest the yields were low from these vines, less than 1 ton per acre—so we made only 242 cases. As always, we hand-sorted the grapes on a conveyor belt on the way to the crusher to eliminate any imperfect fruit. The crushed grapes were then fermented using only the natural yeast population on the surface of the grapes (rather than commercial dried yeasts) to conduct the fermentation. At dryness, the wine was gently pressed in a membrane press and pumped to traditional 60-gallon oak barrels.
 
The wine was aged for 18 months in one-year or older French oak barrels, to keep the vibrancy of the fruit. As the wine aged, it deepened in color and developed a complexity and firm structure that we believe will help the wine improve with up to ten years of bottle age.
 
This is an ideal wine to accompany hearty grilled meats and stews, or any dish with the intensity to stand up to the tannic structure of the wine. Think of this wine as having the structure of a great, well-aged Cabernet Sauvignon, and pick a meal accordingly.
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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