2011 Bismark Vineyard Zinfandel

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2011 Bismark Vineyard Zinfandel

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Winemaker Notes

The 2011 Bismark Zinfandel is elegant yet intense, with scents of blackberry, raspberry, anise and spicy flavors of crushed black pepper and pipe tobacco on the palate. This wine showcases the fact that California Zinfandels can be powerful & complex without being monstrous.

Technical Notes

  • Appellation  |  Sonoma Valley
  • Composition  |  100% Zinfandel
  • Barrel Time |  18 months
  • Alcohol  |  15.4%
  • Cases Produced  |  162

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The Winery

Based in the small Russian River Valley town of Sebastopol, Suacci Carciere released its inaugural wines in 2006. These wines capture the owners’ commitment to showcasing small, artisan vineyards of the cool western Sonoma County wine growing region. Suacci Carciere wines offer broad fruit flavors, fresh, crisp structure, and notable depth, complexity and texture. 

Bailarin Cellars acquired Suacci Carciere's 2012 inventory, including the Suacci Vineyard Pinot Noir, that our inaugural 2014 wine is based. All wine from 2014 forward will be under Bailarin Cellars brand, so get the Suacci Carciere wines before they are gone.  

Fruit Source: Bismark Mountain Vineyard

According to Hanna Winery who owns the vineyard "The jewel in the crown of the Hanna vineyards, Bismark is high in the Sonoma Mayacamas Mountains, with elevations from 1400-2600 feet. 67 acres here are devoted to the Bordeaux varieties, Syrah and Zinfandel. The vines grow in decomposed igneous rock. With tiny tonnage, this vineyard produces inky, powerful wines that age beautifully." We have found that this warm mountaintop vineyard is ideal for growing big, rich Zinfandel.

Vintage Notes

The 2011 vintage was yet another cooling vintage, but this site was blessed by its elevation and exposure to the sun. Though cooler than normal, the resulting extra hang time slowed ripening, thus granting us the most perfectly ripened mountaintop fruit we've seen to date.

Winemaking Techniques

The fruit was in beautiful condition despite its bumpy 45-minute ride down the mountain road. We hand sorted the fruit, which ended up being a mere formality because the fruit was in great shape. After destemming, the must was cold soaked for 5 days and then inoculated to initiate fermentation. After 24 days on the skins, the wine was pressed to barrel for aging. After aging for 14 months in 46% new French oak barrels, we racked the final blend together and bottled it.