Zinfandels from the Napa Valley









Click on the following links for more information:

2012 Napa Valley Zinfandel
2012 Korte Ranch, St. Helena Zinfandel
2011 Howell Mountain Zinfandel
2010 Brown Vineyard Zinfandel
2005 Zinfandel Dessert Wine
2005 Late Harvest Zinfandel

Winemaking Styles & Strengths
How It's Done in the Cellar and the Fields


Thoughts on the Current Line-up
2012 Vintage had nearly ideal weather. We had a very consistent high and low temperatures throughout the summer. No cold period and no expended hot times. This started us off well to produce wonderful wines that have balance, elegance and complexity. These Zinfandels taste fantastic now and will improve for years to come.


2012 Napa Valley Zinfandel

The D-cubed Cellars Napa Valley Zinfandel has intense aromas of black cherries and plums, with hints of black pepper and tea leaves. Full bodied with supple tannins in your mouth. There is wonderful balance which leads to the long black cherry finish. This wine is tasty.

Viticulture:
Appellation
: 100% Napa Valley
Varietal Content: 100% Zinfandel
Production: 518 cases
Release date: September 2016

Winemaking:
Time in oak:
26 months
Bottling: February 2015
Fining: No fining
Alcohol: 15.0%

Aging potential: 9 to 12 years

 

2012 Korte Ranch, St. Helena Zinfandel

The 2012 Korte Ranch Zinfandel is both complex and intense. The wine has aromas of bright blackberries and plums with nice cedar and tobacco behind the fruit. The structure and tannins are smooth in this full bodied wine. This vintage of Korte Ranch has flavors of berries and hints of cedar and oak that melds into the long finish which is loaded with berries and hints of smoky oak.

Viticulture:
Appellation
: 100% Napa Valley
Sub appellations: St Helena, Chiles Valley
Varietal Content: 100% Zinfandel
Production: 199 cases
Release date: February 1, 2017

Winemaking:
Time in oak:
26 months
Bottling: February 2015
Fining: No fining
Alcohol: 15.2%

Aging potential: 9 to 12 years

 

2011 Howell Mountain Zinfandel

The 2011 Howell Mountain Zinfandel is from Black Sears Vineyard at 2400 ft. blended with some Napa Valley Zinfandel. The altitude and unique soils of Howell Mountain help to create intense and complex wines. This wine shows the terrior it was born from while maintaining elegance and grace.

D-cubed Cellars 2009 Howell Mountain Zinfandel has intense aromas of dried cherries, raspberries, and cranberries. These fruit aromas are balanced by aromas of black pepper and cardamom. Very nice body and smooth round tannins with flavors of raspberries, and cranberries with a spicy fruity finish.

Viticulture:
Appellation
: 91% Howell Mountain, 9% Chiles Valley
Varietal Content: 100% Zinfandel
Production: 201 cases
Release date: December 2014

Winemaking:
Time in oak:
15 months French and American
Fining: No fining
Alcohol: 13.7%

Aging potential: 7 to 10 years

 

2010 Brown Vineyard Zinfandel

The D-cubed Cellars Napa Valley Zinfandel has intense aromas of black cherries and plums, with hints of black pepper and tea leaves. Full bodied with supple tannins in your mouth. There is wonderful balance which leads to the long black cherry finish. This wine is tasty The 2010 Brown Vineyards Zinfandel has gobs of cherry and raspberry fruit with hints of tobacco and cinnamon. The mouthfeel is rich and viscous, with supple tannins and excellent acid balance. The fruit and flavors carry through the long tasty finish.

Viticulture:
Appellation
: 100% Napa Valley, Chiles Valley
Vineyards: Brown Vineyards 100%
Varietal Content: 100% Zinfandel
Production: 120 cases
Release date: February, 2016

Winemaking:
Time in oak:
26 months
Alcohol: 14.4%

Aging potential: 9 to 12 years

 

2005 Zinfandel Dessert Wine

D-cubed Cellars 2005 Zinfandel Dessert Wine is a Tawny Port styled wine. The wine was fortified to halt the fermentation with the addition of Zinfandel Spirits. After the spirit addition the wine was pressed with a hand basket press. The wine was then aged for over two years and half years in neutral barrels to allow the spirits and the wine time to integrate. The resulting wine is rich and fruity the perfect thing on a cool winter evening to end the day.

Viticulture:
Appellation: 100% Napa Valley
Varietal Content: 100% Zinfandel

 


Production:
110cases, 375 ml
Release date: December 1, 2009

Winemaking:
Time in oak
: 33 months
Bottling: September 2008
Fining: No fining
Alcohol: 19.0%
Residual Sugar: 7.5 gm/100mL

Aging potential: 12 to 15 years

 

2005 Late Harvest Zinfandel

This very interesting Zinfandel comes from the Kidd Ranch in St. Helena. In 2005 I was lucky enough to purchase this fruit that came in at over 30 Brix and over 1.0 gm/100 mL total acidity, (these are numbers like you see in Auslese Riesling from Germany). I had only about 2 tons of the fruit so I decided to let it go and make a sweet wine.

The 2005 Late Harvest Zinfandel has an intense strawberry, black berry jam nose. The very lush, slightly sweet mouth has flavors of fresh strawberries and dried cherries, with hints of spice. This wine finishes with a crisp fruity blast. The light sweetness is balanced by the crisp natural acidity. This is a wonderful wine to have with a cheese course or some simple summer fruits.

Viticulture:
Appellation: 97.7% St. Helena
Varietal Content: 100% Zinfandel

 


Production:
181 cases, 375 ml
Release date: June 1, 2007

Winemaking:
Time in oak
: 11 months
Bottling: October 2006
Fining: No fining
Alcohol: 15.9%
Residual Sugar: 4.2 gm/100mL
Titratable Acidity: 1.04gm/100mL

Aging potential: 12 to 15 years

 

Winemaking Styles and Strengths
With all my fruit sources. I am always seeking to produce wines with balance, wines that have strength and elegance which pair easily with food. For some, a preferred style of Zinfandel must be an overwhelming, jet black, fruit bomb that blows you away with intensity and alcohol. The risk is the loss of the ability to read a particular vineyard character. I truly believe there is an inherent elegance to Napa Valley Zinfandels, a trait that is regionally, if not vineyard, distinguishable.

The challenge is to really define that fruit driven elegance, to narrow or confine it down to an area or a vineyard that will reflect a unique taste profile. This true reflection is what I seek out with my particular vineyard choices.


How It's Done in the Cellar and in the Fields
Actually, not much is done in the cellar. With the right fruit, the wine only needs to be guided...the integrity of the grapes pulls through to the bottling and final pouring of my wines. I believe that minimal handling of the grapes and similar production methods are key to letting a particular vineyard and varietal reflection come through.

It is critical to closely monitor every vineyard in order to produce the best grapes possible. During crush I am in each vineyard checking sugars, acids, color and tastes to harvest the most balanced grapes possible. I take an active part in every vineyard stage whether it is canopy management, plantings, soil amendments, or pruning ideas. D-Cubed has worked with the same vineyard management crew for a several years, therefore a consistency of method and perspective is maintained. For me it is a very hands on, personal process; one that will continue to produce a better product if vineyard integrity is maintained.

D-CUBED CELLARS - www.dcubedcellars.com
Post Office Box 694, St. Helena, CA 94574 - Tel 707.287.0236