The Klinker Brick Winery Estate
Steve and Lori Felten, fifth generation grape growers in the Lodi region, continue the tradition of cultivating “Old Vine” Zinfandel vineyards that their ancestors planted in the early 1900’s.
With roots in Germany, Russia and later the Dakotas, the family settled in Lodi, first producing watermelons. Recognizing that the soil and climate were ideal for growing grapes, they began to plant varieties that included Zinfandel, Tokay, Carignane, and Alicante. For over one hundred years, the family has cultivated the land with the aim of producing top quality fruit. Zinfandel was one of the first grape varieties to be planted in the Lodi appellation, although it had also been established in other parts of the California.
In 1996, the family began to produce Zinfandel for the bulk wine market, selling wine to a number of prestigious, benchmark producers of Zinfandel in Napa and Sonoma Counties.
In 2000, Steve and Lori made the decision to start their own winery with the mission to produce exceptional Zinfandel. They continue to make wine from all of the vineyard blocks, culling only the very best lots for bottling Klinker Brick and designated vineyard wines. They produced their first Syrah in 2001. They have one goal…to produce world-class wine.
Klinker Bricks are highly prized bricks that grace many of the historical buildings in Lodi, including the owner's home. Chosen by Craftsmen architects in the 1920’s for their distinctive qualities, including unique shapes and dark, rich color, these bricks are “heavier” than regular bricks
“Klinker” refers to the sound that they would make when banged together, because of their increased weight. Rich, deep color, enormous density, unique and distinctive are the same qualities found in their old vine Zinfandel.
The Klinker Brick Winery Vineyard
The Felten Family own and manage fifteen individual vineyard blocks of “Old Vine” Zinfandel that range in age from 35 to 110 years old. Each vineyard is planted in sandy loam soils along the Lodi Mokelumne River Region and up into the Clements Foothills.
These vineyards are generally head-trained and dry farmed, yielding an average of 2.0 to 3.5 ton per acre. Some of the oldest vineyards have yields as small as .25 ton per acre. While there are significant limitations in the quantity of grapes produced, the quality of fruit is exceptional.
The grapes come from several different vineyards within the Lodi Appellation, depending upon the highest quality of fruit produced each year, and has included several vineyards in the Mokelumne and in the Clements Hills region.
From time to time, they produce single vineyard designated wines that express unique character, in addition to exceptional quality. These wines are produced in very small quantities and are extremely limited.
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Delas Freres Cote Rotie La Landonne Rouge is made from 100 percent Syrah.
This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”
This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.
The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.
Food Pairing: This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.
Tasting Notes: The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.
Reviews:
Deep in color, the espresso, licorice, smoke and flint, paired with layers of juicy, ripe fresh, red fruits show up with ease. On the palate, the wine offers richness, density, purity of fruit, herbs, crushed stones and a wall of ripe, lushly textured, dark red berries. This will age quite nicely.T
-Wine Cellar Insider 97 Points
Sun-baked garrigue and smoky notes of iron and earth accent intensely ripe black cherry and cassis in this wine. Made from 100% Syrah, it's a hulking powerhouse of black-fruit flavors but finessed by firm acidity and fine, integrated tannins. Stunning already it should improve through 2036 and hold further
-Wine Enthusiast 97 Points
Bright purple. Powerful cherry, cassis, potpourri, exotic spice and olive qualities on the highly perfumed, complex nose. Sweet and energetic on the palate, offering impressively concentrated black and blue fruit preserve, floral pastille and spicecake flavors that unfold steadily with aeration. In a powerful but energetic style and quite primary now. Aeration brings up smoky bacon and floral pastille qualities that carry through the strikingly long, youthfully tannic finish, which leaves behind sweet dark and floral notes.
-Vinous 95 Points
Alluring, with warm fruitcake and black tea aromatics leading off for a lush and warm core of crushed plum, cherry reduction and blackberry pâte de fruit flavors. Despite the showy fruit detail, there's a solid iron underpinning, with pretty floral notes and bright energy throughout. Best from 2023 through 2038. 300 cases made, 188 cases imported.
-Wine Spectator 96 Points
This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”
This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.
The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.
The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.
This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.
Argyle Reserve Pinot Noir is made from 100 percent Pinot Noir.
Pinot Noir thrives in Willamette Valley's long growing seasons with cool autumn breezes and sunny days. This culmination of extra time on the vine yields aromatics of crunchy dried leaves, pomegranate molasses, black tea leaves, and tart cherries. Earthy undertones and great textured tannins that continue to smooth out with time - adding to the body and longevity.
Review:
Rich and polished, this Pinot offers multilayered raspberry and blueberry flavors. Shows dusky spice and fresh forest floor accents while building structure toward refined tannins.
-Wine Spectator 93 Points