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Wine from California (Lodi)

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Wine from California (Lodi)

Lodi is a city in San Joaquin County, California. The region sits on the northern part of California’s Central Valley area. Wine regions in Lodi lay between Sacramento and Stockton cities. Lodi’s winegrowing regions thrive in warm days, cool breezes and low humidity. The great climate allows for grapes to fully grow and ripen to their finest state, producing wide variety of excellent wines.

Lodi has over 100, 000 acres of land for winegrowing. Sandy loam and granite-based soils strengthen the growth of more than 100 grape varietals in the region. Wines like Cabernet Sauvignon, Merlot, Pinot Grigio and Chardonnay are familiar harvests in Lodi. However, a particular wine that Lodi is well known for is the Zinfandel, a grape varietal that put Lodi on the map. As of now, Lodi is responsible for about 20 percent of California’s wine grape production.

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Klinker Brick Winery Zinfandel Old Ghost 2016

Klinker Brick Winery Zinfandel Old Ghost made from 100 percent Zinfandel.

The Old Ghost represents the best Zinfandel that Klinker Brick produces each year. Brambleberry fruit aromas intermingled with anise, clove and exotic spice, echo previous vintages. Smaller berries harvested from this vineyard block tend to offer more “skin to flesh,” providing a greater level of smooth yet firm tannin and structure to this wine. Pair with your prime porterhouse or grilled lamb. 

Appellation: Lodi (Mokelumne River)

Varietal: Old Vine Zinfandel
Brix: 27
Residual Sugar: .33
Alcohol 15.9%
PH 3.71
TA .66


Review:

Ripe fruit flavors, a firm texture and generous spicy oak make this full-bodied wine a winner. The color is deep and dark, while the bouquet emphasizes blackberry and blueberry aromas that segue to a palate of baking spices and concentrated berries. -Wine Enthusiast 91 Points


Ripe and broad-shouldered, with perky baked cherry, smoked licorice and spice flavors. Drink now through 2022. 5,000 cases made. - Wine Spectator 90 Points

Rubus Old Vine Zinfandel Lodi 2016


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.

Rubus Zinfandel Lodi is made from 98% Zinfandel + 2% Cabernet Sauvignon
Bottled after aging in French and American oak for 9 months.


Rubus Zinfandel Lodi presents with 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.

Selected by Fran Kysela MS.

Review:

"Rubus is a brand created by importer Fran Kysela, whose tastes run towards the savory, especially in this old-vin zin, with its scents of bacon and briar. Its plummy fruit reverts to a pleasingly meaty savor on the finish." -  -Wine & Spirits Magazine (August 2018), 90 pts, Best Buy


 90 Points
Rubus Old Vine Zinfandel Lodi 2017

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.

Rubus Zinfandel Lodi is made from 98% Zinfandel + 2% Cabernet Sauvignon
Bottled after aging in French and American oak for 9 months.


Rubus Zinfandel Lodi presents with 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.

Selected by Fran Kysela MS.

Uvaggio Barbera Lodi 2014

Uvaggio Barbera Lodi is made from 100% Barbera - 50 years old

An oft misunderstood and vastly underappreciated grape variety, Barbera posseses charms just awaiting discovery. Consigned to life in Piedmont as the second banana to the more glamorous, special-occasion Nebbiolo that goes into Barolo and Barbaresco, Barbera is what the locals drink daily. Its low tannins and higher acidity amplify its fruit while supporting the grape’s savory nature. While here in California it should be so lucky to have this level of prominence, ours is full, flavorful and firm. It has aromas of vanilla, toasty oak and heady dark fruits, all becoming more evident on the palate with a small burst of flavor. Its inherent complexity allows it to pair with just about anything you’re cooking, Mediterranean or not.

This remnant vineyard is one of four 'test blocks' that was planted for Gallo many decades ago, to evalute Barbera in Lodi for a contribution in elevating the quality and style of their Hearty Burgundy.
Uvaggio Barbera is full, rich and structured with aromas of toasty oak and ripe berries, plus flavors of stone fruit like cherry and plum; it possesses a complex finish.

Our mature vines are grafted to an old clone which has been cultivated in California since around the 1880’s.

We used a yeast strain isolated in Barolo and immediately following the alcoholic fermentation and pressing, we filled the wine to barrels for a malo-lactic conversion in wood. It was minimally handled and racked just once during winter. Total aging in cooperage was eight months and it consisted of 24% new French oak, 30% once used French oak, with the balance in fairly neutral French oak.

Bottled in Jul 2015; 14.2% alcohol, pH 3.39 & TA 7.1 g/l

95% Barbera - Leventini Vineyard 
3% Barbera - Firefall Vineyard
2% Charbono - Arrastra Vineyard
95% Lodi AVA

Its inherent complexity allows it to pair with just about anything you’re cooking, Mediterranean or not.


Review:

Superfresh raspberry aromas, rich cherry flavors and a texture that helps all that fruit cling to the palate make this medium-bodied wine compelling. It feels firm and structured due to good acidity, which supports the surprisingly bright and layered fruit flavors very well. Wine Enthusiast 90 Points

 Wine Enthusiast: 90
Uvaggio Primitivo Lodi 2015


Uvaggio Primitivo Lodi  is made from 87% Primitivo, 13% Barbera

As we traverse the highways and byways of the wine world, the number-one question we encounter is “are Primitivo and Zinfandel really the same wine?” Well, yes and no. After years of genetic research, ampelographers discovered both are clones of a Croatian grape called Crljenak Kaštelanski (aka: Tribidrag). This means they’re not exactly the same (but oh so very close). It’s lively and fruity, generally offering a brighter expression than typical Zin (think fresh blueberries, not blackberry preserves). Neither Croatian or Pugliese, ours is a perfect complement with America's farm-to-table cuisine.

Decades ago we helped pioneer an 'old vine' Zin revial in the Napa AVA, plus planted Napa's first Primitivo. We have moved-on to a more cost effective AVA, sourcing from a vineyard planted for the Prisoner program.

Fruity and engaging; having a briary aroma of blackberry, floral notes like violet and a hint of spices like clove; with berry and cherry flavors, it has a bold and firm finish.

Harvest in mid Sept was followed by several days of cold maceration, after which the must was inoculated with a fruit enhancing strain of yeast. Immediately following the primary fermentation and pressing, the wine went into older neutral barrels for a malo-lactic conversion. While only minimally handled, late spring of the following year it was racked and we blended in a small percentage of Barbera, to enhance its expression and add complexity. Aging continued for another three months in neutral oak cooperage.
Bottled in Aug 2016; 14.9% alcohol, pH 3.58 & TA 6.0 g/l

Review:

"A wine for grown-ups, this is big but balanced and dry in style. It matches impressive layers of just-ripe blackberry and black-plum flavors with a sturdy structure of fine-grained tannins that clean the palate easily. It has considerable depth and focus, indicated by how the dark fruits seem to keep increasing in intensity even on the finish. - JIM GORDON"

- Wine Enthusiast (October 2017), 92 pts - Editors' Choice

 Wine Enthusiast: 92
Uvaggio Primitivo Lodi 2017


Uvaggio Primitivo Lodi  is made from 87% Primitivo, 13% Barbera

As we traverse the highways and byways of the wine world, the number-one question we encounter is “are Primitivo and Zinfandel really the same wine?” Well, yes and no. After years of genetic research, ampelographers discovered both are clones of a Croatian grape called Crljenak Kaštelanski (aka: Tribidrag). This means they’re not exactly the same (but oh so very close). It’s lively and fruity, generally offering a brighter expression than typical Zin (think fresh blueberries, not blackberry preserves). Neither Croatian or Pugliese, ours is a perfect complement with America's farm-to-table cuisine.

Decades ago we helped pioneer an 'old vine' Zin revial in the Napa AVA, plus planted Napa's first Primitivo. We have moved-on to a more cost effective AVA, sourcing from a vineyard planted for the Prisoner program.

Fruity and engaging; having a briary aroma of blackberry, floral notes like violet and a hint of spices like clove; with berry and cherry flavors, it has a bold and firm finish.


Uvaggio Vermentino Lodi 2018

Uvaggio Vermentino Lodi is made from 100 percent Vermentino.

Herbaceous aromas and bright citrus flavors give an almost-electric charge to this light-bodied, crisp and appetizing wine. Aromas of snap peas, parsley and fresh-cut grass lead to lemon and grapefruit flavors and a tingly mouthfeel. It's a perfect summer-to-fall drink.

Review:

"Herbaceous aromas and bright citrus flavors give an almost-electric charge to this light-bodied, crisp and appetizing wine. Aromas of snap peas, parsley and fresh-cut grass lead to lemon and grapefruit flavors and a tingly mouthfeel. It's a perfect summer-to-fall drink." — Jim Gordon Wine Enthusiast 

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