Wine Savvy on December 2, 2013 0 Comments Quick Characteristics Winery: Cakebread Cellars Location: Napa, CA Grape Variety: 94% Zinfandel, 6% Petite Sirah Vintage: 2010 ABV: 15.10% pH: 3.70 Acidity: 0.62 g/100 ml Aroma: Raspberries, Plums, Cherries, Peppercorn & Chocolate Flavor: Blackberries, Cherries, Raspberries with Chocolate-like Finish Harvested: 09/24–10/07 (2010) Bottled on: Feb. 2012 Pairs With: BBQ, Chili, Spicy Foods Who doesn’t love a great Zinfandel? After all, it is considered by many, the grape that put California grape growing and wine on the map. There is a reason why there are over 32,000 acres of Zinfandel planted across all of California. It only takes second to the most popular variety, Cabernet Sauvignon. The grape which has traveled far from its land in Croatia has made a great home in California and has been a great success for many a decade countrywide. One of these successful Zins comes from the people who make the wine I am going to share with you today, the 2010 Cakebread Cellars Red Hills Zinfandel. Cakebread Cellars located in Oakville just off of highway 29 in the Napa Valley now has over forty harvests of experience. Today, the second generation of the Cakebread family is running the show and with them, the winery has become recognized as one of the most respected and successful wineries in the United States. The wines speak for themselves, but they are also noted for their world-class vineyards and hospitality. Vineyard History Cakebread Cellars was founded in 1973 by Jack and Dolores. Their roots begin with a simple belief that life and its special moments are enhanced with good company, food and of course, good wine. This credence flows through everything they do and it sustains their motivation and constant search for manners from which to improve. Just like many wines throughout the world, a great wine begins in the vineyards. The proof of Cakebread’s success is demonstrated by the fruit they cultivate. Their goal is to optimize the expression of each vineyard site through every berry and cluster. Every vintage is not the same as the last, and Bruce Cakebread – former winemaker and now president – wishes for each of their wines to be “perennially delicious and intriguing”. Cakebread Cellars goes beyond standard viticultural practices from year to year and chooses to look towards the future. The vineyard managers only use the latest technology, enhancing their sustainable and organic growing programs: irrigation management, aerial imagery, and monitoring weather patterns in each of their microclimates throughout their vineyards. Since 2008, they have been titled as a Napa Green Certified Winery, being the second winery to receive the distinction in Napa. The program works to reduce water and waste, encourages recycling in all of the winery operations and promotes reducing energy use. By 2010, Cakebread Cellars can proudly say they have reduced total waste by 12% and recycled 81% of all total waste, numbers which they work to increase on a daily and yearly basis. In the vineyards, they are actively certifying each one with the Napa Green Land program to promote sustainable farming practices, not only benefitting the land and vineyards, but also restoring wildlife and fish habitats to improve local water quality. By 2011, 191 of 460 vineyards have been Napa Green Certified, with a goal to have all certified this coming year. The dedication and care of the land translates into the winery, thus, into the wines. Along with Bruce Cakebread and his winemaking team and winemaker, Julianne Laks who has been with Cakebread 26 years and cellarmaster, Brian Lee who has been with them for 25 years, they are able to maintain a true dedication to the Cakebread lineage, their mission and practices. The quality of winemaking begins in the vineyards, yes, but it is what you can make of the fruit which is gifted to you that determine the final result. Harvest is done manually and during the evening hours when not only it is better for the fruit during cooler hours, but also for the workers. Their state-of-the-art destemmer, berry sorter and chemistry analyzer conserves energy but also allows for only the best fruit to be used, resulting in the best wines. Tasting Notes You can witness for yourself the quality and passion Cakebread Cellars puts into each of their wines, but for now, I am going to talk Zinfandel. When most people think Zinfandel, they do not expect too much outside of simplicity, but the 2010 Red Hills Lake County Zinfandel is nothing less than complex. The color is rich and deep with lovely inky violet and profound garnet tones. On the nose it shows a plethora of red fruits from spring to fall with raspberries, dark cherries and rich plum. As the wine opens up it showcases an earthy peppercorn aroma mixed with delicious creamy, melted chocolate. On the palate it is charmingly structured and will not disappoint. The blackberry flavors are carried far on your palate and accentuated with an earthy minerality. Warm spices are followed by sweet and seductive tannins. For a complex and profound red, the acidity is welcomed and makes your mouth water carrying with it, a lingering chocolate finish. More Wine Reviews: REVIEW: San Pedro de Yacochuya Torrontés 2012 REVIEW: 2009 Petite Sirah from David Fulton Winery REVIEW: 2009 Bramare Cabernet Sauvignon from Viña Cobos
