" We don't sell the wine without touching the vine "
Michael David Winery Gluttony Old Vine Zinfandel 2017
No longer available.
| Country: | United States |
| Region: | California |
| Winery: | Michael David |
| Grape Type: | Zinfandel |
| Vintage: | 2017 |
| Bottle Size: | 750 ml |
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Appellation: Lodi (Mokelumne River)
Varietal: Old Vine Zinfandel
Brix: 27
Residual Sugar: .33
Alcohol 15.9%
PH 3.71
TA .66
Harney Lane Old Vine Zinfandel Lizzy James Vineyard is made from 100 percent Zinfandel.
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Grace Town Old Vine Zinfandel Lodi is amde from 98% Old VIne Zinfandel + 2% Cabernet Sauvignon.
Ruby red in color, with red fruit, raspberry, and spice on the nose. This wine is medium in body, with notes of ripe cherry, cedar box, cinnamon, anise, black pepper, and hint of smoke on the palate. It has a long, silky finish.
SALE!
Lodi, American Viticulture Area (AVA) – The Lodi AVA is located in the northern end of the San Joaquin Valley, Central Valley California, east of the San Francisco Bay. Lodi has warm days and cool nights, similar to the Mediterranean climate. The lower temperatures that occur in Lodi result in fruit with good acidity. A wide range of soils are found in the Lodi AVA, but they generally are deep, loamy, sandy, rocky soils similar to that found in southern Rhone valley.
The Lodi appellation totals almost one half million acres, and the approximately eight hundred growers farm roughly 90,000 acres. Lodi produces more Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, and Zinfandel than any other wine region in California, but it is probably best known for its old vine Zinfandel. The vines are often head trained giving them a classic old world appearance.
Zinfandel – The Zinfandel grape is a hearty variety that produces grapes with high sugar levels, often resulting in wines with a high alcohol content. Thought to be a relative of Primitivo that is found in southeast of Italy (the boot heel), Zinfandel can be made into a wide range of wine styles, including White Zinfandel, light or full bodied red wines, and even late harvest desert style wine. However Zinfandel, especially Old Vine Zinfandel from Lodi, is usually made into a full bodied, spicy red wine with characteristics of red fruit, raspberry, and cherry.
Produced in the heart of Lodi AVA.
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Selected by Fran Kysela MS.
Product Description
Michael David Winery Gluttony Old Vine Zinfandel is made from 100 percent Zinfandel.
This region produces some of California’s biggest and burliest Zinfandels that pull no punches, all too fitting characteristics for this wine. The grapes for this wine come from a 5 acre, 90 year old dry farmed Zinfandel hilltop vineyard off Ridge Road in Amador County, near Sutter Creek. Farmer Jon Murrill oversees the vineyard and does much of the farming himself.
TASTING NOTES This burly Zin is worth the indulgence. Deep purple in color, our 2017 Gluttony Zinfandel opens with tempting notes of pomegranate, ripe berry and hickory on the nose. Bold and booming flavors of plum, boysenberry and spice stand out while the extended barrel aging and mild tannins lend to a lush, lingering finish.
Winery: Michael David
We and Lodi go way back. We’ve been farming this soil since the 1860’s and cultivating wine grapes since the early 20th century. Our founders, brothers Michael and David Phillips, are 5th generation grape growers who have raised their families in the vineyard, and now the 6th generation has joined the team, Mike’s son Kevin and daughter Melissa. We, more than most, understand the importance of leaving it better than you found it for future generations. Our family legacy and love of Lodi drive our focus on sustainability.
Plus, we’re pretty fun too.
No matter what kinds of crazy stories you’ve heard, you can’t make wine with robots. Well maybe you can, we’ve actually never tried it. The real humans on our winemaking team, while slightly less good at some things (e.g. The Robot), are just really good at the delicate balance of farming, science, and intuition that is making our wine. Which is something we can all agree R2D2 really sucked at.
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A complex amalgamation of tart blueberries, baked plums, warm earth, fresh black cherries, anise, pie crust, brown sugar and a slight note of sweet confectionary candy. On the palate, the wine is plush with great depth and an expansive roundness that seems to push outward with power. The complex flavor mirrors the nose, with a savory/spicy finish and a slightly sticky/resinous grip of the tannins.
SALE!
The Sciandri family, they are wonderful people. Mr. Sciandri was a firefighter. When he retired from the fire department, he planted some vines in the Coombsville AVA, near the Caldwell vineyard, with plans of selling the fruit to some esteemed wineries. The Sciandri family asked Hank if he would consider purchasing fruit and making a Cabernet from their vineyard. Hank wanted to support the family, and he also knew the vineyard was in a prime location (plus he has complete belief in his winemaker). Hank took 5 tons of Cabernet fruit from the Sciandri family in 2017. He made just 200 cases. This wine is entering the market with rave reviews from Hank’s largest critics. He wishes he could’ve made twice as much!
The Vineyard:
Our Cabernet Grapes came from The Sciandri Vineyard in the Coombsville area just east of the city of Napa. The 4 acre vineyard, planted with clone 337 has a western exposure that stays cool thru influences of the San Pablo Bay. This allows for long hang time that usually harvests at the end of October. The soil is well drained rocky hillside, primarily Hambright-Rock outcrop complex and Coombs gravelly loam.
The Grapes:
The grapes came in small-berried, deep black-blue and loose on the clusters. Following a five day cold soak, the fermentation took seven days followed by a 14-day extended maceration. After which the wine was pressed and transferred to small French Oak barrels for aging. The wine was bottled in summer 2019 after twenty months of maturation in 80% new French oak barrels.
Aromas of dark plum, cassis and anise meld seamlessly with savory dried herbs. The mouth transforms into raspberry sweetness and a mineral note. This palate coating wine has a great toasted oak long finish. Wonderful now, this wine will however benefit from further bottle ageing reaching its peak in 3 to 6 years but drinkable for 10 years. Only 200 cases produced.
Review:
From a vineyard situated in Lake County that dates back to the 1880’s. Ruby red in color. 14.5% ABV. Pretty nose of red fruits, flowers and baking spices. Medium body with bright acidity. Fresh and elegant. Bing cherry, raspberry, strawberry and a touch of peach on the palate. The finish is exquisite. Drink over the next 2-4 years. $35 at the winery and retail. Zinfandel Chronicles 93 points.
““Lively and sleek, with floral raspberry, bay leaf and pepper flavors that glide toward refined tannins. Drink now through 2025.—T.F. Wine Spectator, Insider Vol 14 No. 47 : March 31st, 2019 – 92pts
Trespass Zinfandel is made from 100 percent Zinfandel.
As winemaker Kirk Venge says, old vine Zinfandel has a very welcome place in his heart. “These vines are soldiers that have endured so many seasons, it’s nearly countless. We depend on these vineyards for their pure varietal character, depth and consistency. The Luvisi Vineyard, where the grapes for this wine originate, is perhaps the oldest vineyard I have the pleasure of working with.” This is nothing short of a rich wine with lovely red fruit layers from start of the nose to the black fruit flavors as the finish tapers off. The flavors are rich and ripe with a brambly strawberry preserves that carries throughout. Balance is found with bright, prominent acidity and tannin texture. It’s beautiful to see old vine Zin respected and made in this fashion. Our barrel regime is a bit different as we age in 50% new French oak with the balance in neutral barrels, rather than the conventional American oak. The subtle nuance it gives to this fruit is truly delicious!
Aged for 17 months and bottled unfined, unfiltered.
150 cases produced 100% Zinfandel –
109-year-old vineyard
Aged 17 months in 50% new French Oak Barrels Bottled
The original thought was to be a one wine brand, with a single minded vision to produce the best value-priced Cabernet Sauvignon in America. How do you go about this? Traditional winemaking. Natural fermentations. Barrel-aging. Plus, bottling unfiltered and unfined. In essence, making the wines in small batch winemaking integrity, but doing so on a larger scale. The wine is black. The label definitively says, "This is Cabernet Sauvignon." With the CS, you know who made this wine: Charles Smith. There is also the single vineyard, single expression, Bordeaux varietals (ex: Cabernet Sauvignon and Merlot) produced in very limited quantities. Let's not to forget, the single vineyard Loire-style Substance Sauvignon Blanc. This is the newest chapter in the history books of Charles Smith and his wines.
Review:
The 2016 Cabernet Sauvignon Powerline Vineyard (which is all from Clone 2) is a brilliant, brilliant wine that’s loaded with ripe red, black, and blue fruit as well as notions of green herbs, tobacco, chocolate, and even hints of spiced meat. Complex and medium to full-bodied, with good acidity and a balanced, seamless mouthfeel, it’s already hard to resist yet is going to cruise of 15+ years in cold cellars. -Jeb Dunnuck 95 Points
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Laurent-Perrier Grand Siecle No. 25 is a blend of 55% Chardonnay, 45% Pinot Noir.
Very pale gold in color with a fine and persistent sparkle and a steady stream of fine bubbles. Fresh, intense, and complex with notes of slightly candied citrus fruits, secondary aromas of pastries, toasted almonds, and subtle hints of honey and gingerbread. A fresh and delicate attack with an impression of fullness, the finish is persistent displaying Grand Siècle’s perfect balance between strength and delicacy.
No. 25 Grand Siècle pairs with the most refined dishes, particularly noble fish and seafood such as lobster.
Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent-Perrier has always been convinced that only the art of assemblage can offer what nature can never provide: the perfect year.
The expression of the perfect year is that of a great Champagne wine that over time has developed a depth, intensity and aromatic complexity, yet maintains its freshness and acidity. To create such a wine, Laurent-Perrier will rely on the characteristics of the great vintage years of Champagne: freshness, structure and finesse.
Grand Siècle’s assemblage is based on 3 principles that have now become immutable.
- A blend of 3 exceptional years, complementary in character.
- A blend with a majority of Chardonnay supplemented by Pinot Noir and selected among 11 of the 17 existing Grands Crus in Champagne.
- A blend benefiting from more than 10 years of ageing in the Cellars
Assemblage of vintage years
2008 (65%), 2007 (25%), 2006 (10%)
- 2008: a vintage noted for its structure with high quality Chardonnays and Pinots Noirs revealing an oustanding aromatic richness.
- 2007: a vintage noted for its freshness, the Chardonnays are complex with aromas of white fruits and citrus and the Pinots Noirs open and fruity with a dominance of yellow fruit.
- 2006: a vintage noted for its finesse with rich, complex Chardonnays and Pinots Noirs with red fruit aromas.
- Grape varieties: Chardonnay 60%, Pinot Noir 40%.
- Crus: an assemblage from a selection of 9 of the 17 Grands Crus.
Chardonnay : Cramant, Avize, Oger, Le Mesnil-sur-Oger.
Pinot Noir : Ambonnay, Bouzy, Verzy, Tours-sur-Marne, Mailly.
- Ageing: 12 years on lees.
- Dosage: 7 grams per litre.
- Format: 75 cl Bottle.
Review:
A prestige Champagne with great density and depth, yet it remains compact and structured, with a combination of fine phenolics, acidity and extract. Lots of flavors of lemon rind, salt, mineral and honeysuckle with an attractive fresh-herb undertone. Then it turns to candied lemons with some ginger. A triumph in complexity and power. A blend of 2008, 2007 and 2006. 60% chardonnay and 40% pinot noir. 7g/L dosage. Drink or hold.
-James Suckling 99 Points
Medium garnet with crimson hues. Intense and evocative aromas of briary black currant, blackberry, blueberry, Satsuma plum, with lifted notes of sage, bay leaf, crushed flowering herbs, black pepper, anise and hints of cedar. The palate is rich and complex with well-defined blackberry, mulberry, red plum and black currant fruit, layered with sage, black pepper and bay leaf, and carried by fine-grained, mature, velvety tannins for an almost endless finish.
Pair with Lamb Loin.
Review:
Made from 55-year-old Shiraz wines, Wheelwright needs a good decant before revealing its charms. Once aerated, it offers plump cherry and raspberry aromas underpinned by savory, peppery spice and a whisper of dried potpourri-like florals. A lick of vanillin oak supports. The palate is rich and round, supported by chalky, muscular yet fine tannins that weave the plummy fruit and peppery spice together. Drink 2025–2035.
-Wine Enthusiast 94 Points
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