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2007 Joullian Sias Cuvée Zinfandel
- Price Per Bottle $26.00
- Price Per Case $265.20
Winemaker’s Notes
2007
JOULLIAN SIAS CUVÉE ZINFANDEL
Carmel Valley Estate
Dick Sias, cofounder of Joullian Vineyards, is considered the father of Zinfandel in Carmel Valley. In 1984, he supervised the planting of Carmel Valley's first Zinfandel vines at Joullian.We began with a non-heat-treated Amador County clone selected by Dr. Bioletti in 1917, and have since added pre-prohibition vineyard selections from Lytton Springs, Brandlin (Mt.Veeder), St. Peter's Church (Cloverdale) and Primitivo-3 (Puglia, Italy). For complexity, we also have small amounts of Petite Sirah (Lytton Springs), plus our Italian field crush varieties: Aleatico, Alicante Bouchet, Carignane and Black Grenache. Joullian's multi-clonal approach in the vineyard continues to reap multidimensional benefits in the winery.
2006 was a very late harvest, resulting in extra "hang time" that intensified both color and flavor. All the varietals were double sorted, then co-fermented Rhone-style – using multiple yeast strains for increased fragrance, complexity, and mouthfeel. Viognier was added to this year's field blend for added bouquet. Malolactic fermentation was completed in French oak barrels and bottled unfined, unfiltered.
| TECHNICAL INFORMATION: | | Varietal Content: | 84% Zinfandel
7% Primitivo
6.5% Petite Sirah
2.5% Aleatico, Carignane, Grenache, Cabernet Sauvignon & Merlot
| | Appellation/AVA: | 100% Joullian Estate, Carmel Valley | Harvest Date
| October 11 – November 2, 2007 | | Sugar At Harvest: | 25.3° Brix | | Fermentation: | Primary and malolactic fermentation completed in 10–21 days | | Barrel Aging: | 16 months in new and used French oak barrels | | Alcohol: | 14.8% | | Total Acidity/pH: | 6.8 g/L; 3.79 | | Residual Sugar: | Dry (0.05%) | | Total Production: | 1460 cases (750ml), 25 cases (1.5L), 12 bottles (6.0L)
| | Release Date: | December 5, 2009 |
TASTING NOTES: December 2009
Very dark garnet color with a ruby rim. Powerful blackberry, anise and black pepper nose. Balanced ripe blackberry, plum and dark cherry flavors expand into a lively cherry and black plum midpalate. A long, clean finish is enhanced with nuances of vanilla, black pepper and anise. Cellar through 2013 at 55°F and 75% R.H.
FOOD COMPANIONS: Roast pork, grilled steak, simple BBQ chicken, grilled salmon or tuna steaks. By March 2009, the wine will gain richness and perfume — so pair it with full-bore BBQ, spicy Thai or Mexican food, or any full-flavored meal.
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