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2013 Foley Johnson Handmade Zinfandel, Napa Valley

2013 Foley Johnson Handmade Zinfandel, Napa Valley

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$55.00
/ bottle
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The aromas are classic Zin – grapey and nutty with loads of clove, cinnamon, lavender, and white pepper. The mouth is very dense with sweet chewy fruit and an incredibly long finish.

Winemaker Notes
Like vintage 2012, vintage 2013 was ‘perfect’ by nearly all grape-growing standards in that yields were slightly above average, the weather was evenly warm, and fruit moved toward ideal ripeness without the fits and starts of the preceding two vintages. This produced wines with tremendous fruit flavors and textural depth. If you’re wondering if we in the Napa Valley ever tire of ‘perfect’ vintages, the answer is “not at all”. A one year-old puncheon was selected for this year’s Handmade Zinfandel to provide enough wood spice to match the intense fruit of the 2013 vintage. The aromas are classic Zin – grapey and nutty with loads of clove, cinnamon, lavender, and white pepper. The mouth is very dense with sweet chewy fruit and an incredibly long finish.
Composition
98% Zinfandel, 2% Syrah
Wine Specs
Vintage
2013
Varietal
Zinfandel
Appellation
Napa Valley
Acid
6.0 g/l
pH
3.6
Aging
15 months in Hungarian oak 500 L puncheons
Alcohol %
15
Production Notes
Kuleto is one of the most complex and diverse wine producing properties in the world. Located in the volcanic mountains of eastern Napa, the estate features 761 total acres and 82.9 acres of vines perched along ridges and clinging to steep hillsides. The soils, exposures, elevation changes and sub-climates are so complex that the property is delineated into more than 100 micro-blocks. Each of these tiny plots is treated as an individual vineyard with varieties, clones, rootstocks, density, trellising and farming methods tailored specifically to the site. Produced by guest winemaker Dave Lattin, this wine shows the clarity and structure typical of its warm climate origins. Kuleto Estate employs a non-traditional approach to its Zinfandel winemaking. Rather than running fermentation temperatures up to 90+ degrees, which would extract the harsh seed tannins of Zin along with the raisin or prune flavors of the ever-present raisins trapped inside of the clusters, a long, cool fermentation is used to extract only from the freshest of berries. Press wine is rarely included – again to avoid picking up anything other than pure, ripe fruit flavors. Once the wine is drained from tank, it is aged in 132 gallon ‘puncheons’ rather than 59 gallon barrels to keep oxidation to a minimum and to lessen the flavor impact of the barrel on the wine.
Production
Only 50 cases produced