1996 Zinfandel- California

Cline Cellars
1996 Zinfandel- California
California

Technical Notes
1996 Zinfandel
California
HARVEST DATE: too many days to count!!!
BRIX AT HARVEST: 23.8
TOTAL ACIDITY: 0.71g/100ml
FINAL pH: 3.51
RESIDUAL SUGAR: 0.03g/100ml
ALCOHOL: 13.5%

VINTAGES NOTES
Harvest 1996 will be remembered as one of the earliest in Californian viticultural history. In most parts of the state bud break was early, and the warm summer weather sped our grapes towards ripeness. However, reasonable yields and innovative farming produced a small crop of surpassingly concentrated and complex fruit. Zinfandel grapes harvested at our Contra Costa ranch exhibited great body, deliciously ripe fruit and complex tannins, while grapes sourced from other parts of the state showcased similar qualities, characterized by a luscious, forward character. In overall quality, one could hardly ask for a better Zinfandel vintage than 1996... ripe, spicy blackberry and wild berry fruit, great intensity and a refreshing, early drinkabilty.

VINEYARDS
The 1996 edition of Cline Cellars now famous California Zinfandel draws from an even wider assortment of old vine vineyards than did our stunning 1995. A backbone of classic Contra Costa County fruit grown on low-yielding head-pruned vines in the unique sandy soils of the Oakley area gives this wine an intensity marked by dusty wild berry flavors and peppery tannins. Additional fruit from San Benito, San Luis Obispo and Paso further lend the wine a complex personality and fill out its fleshy, elegant profile. Also, fruit from the much maligned and under-appreciated Lodi area has brought an explosive berry character to this Zinfandel. The sandy soils in Lodi and a micro-climate only 30 miles removed from Oakley mirror many of those same qualities that make our nearby Contra Costa County so ideal for Zinfandel. By choosing only exceptional lots and treating fruit to lavish attention in the cellars, Cline Cellars is able to fashion wines from the Lodi area that play and integral role in our Zinfandel program. Selecting fruit and wines for the California Zinfandel program is a daunting task; the primary focus is harmony, emphasizing early drinkabilty and an elegant structure.

FERMENTATION AND AGING
California Zinfandel is truly at a winemaker's wine. Whereas many of our other programs depend upon the uniqueness of one specific vineyard site and cellar practices designed to emphasize its character, our California Zinfandel demands that we concentrate on balance in the finished product. Grapes were entirely destemmed and only lightly crushed to preserve fruit and limit harsh tannin extraction. A cool fermentation is conducted in closed stainless steel tanks with selected cultured yeasts. Wines are pressed at dryness, and free run and press wine is combined. By racking the wines twice or three times before setting them down to barrel; we achieve an early elegance without sacrificing bright fruit. Oak is a mix of used American and French barrels, ensuring that wood does not play too prominent a role in the finished product. Final blending and bottling occurs in late summer to preserve as much fresh fruit in the wine as possible. We gently filter our California Zinfandel to help balance and refine the tannins.

WINEMAKER'S COMMENTS
Here, at Cline Cellars, we are extremely excited with the success of the 1995 California Making the 1996 California Zinfandel has proved to be the most challenging project we have yet undertaken at Cline Cellars, one that pushed our resources and manpower to the limit. Meanwhile, the quality of the '96 is even higher than last year, with the wine showing more structure, intensity and elegance. Sourcing fruit and wines for the programs has been of course, a major challenge. Under the California appellation, though we have been able to focus on quality by purchasing excellent fruit that is otherwise "appellationally challenged." Severe selection criteria and master blending shows in the final product which showcases a wide array of dark berry fruit, raspberry and spice notes, a light kiss of vanilla from oak aging and firm yet supple tannins. The 1996 Cal Zin is ready to drink now and will continue to develop complexity over the next 2 to 3 years.

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