Proponents of the hang time theory that seeks to correlate increased flavors with the more time the grapes "hang" on the vine will be hard pressed to explain my 2004 "Z" Zinfandel. The 2004 harvest was the earliest in my history, yet the 2004 edition of the Massoni Ranch Zinfandel is one of the best examples of Zinfandel I have ever produced. For those of you that don't know me, I can be pretty honest when it comes to critiquing my wines, so when I wax poetic about a wine it's time to listen. The grapes for the 2004 "Z" were harvested on the 18th & 21st of September. Following a week-long fermentation in small open top fermentors, where the cap is mixed by hand, the wine was pressed into both French and American oak barrels. Despite the early harvest, the wine was on its way to becoming a 16%+ alcohol monster when the yeast went on strike. Negotiating working conditions down to 14% (I had Conetech reduce the alcohol) brought the yeast back in off the picket line and the fermentation was completed just in time for the holidays. The depth and intensity of the wine warranted all new and second year barrels and the wine aged in small cooperage for a year before blending and bottling in February of 2006. The 2004 vintage wine has a deep ruby color with youthful hues. The aromas are Classic Zinfandel; intense raspberry and boysenberry fruit with just a hint of flint. The oak adds a magnificently complex bouquet of vanilla, hazelnut and chocolate. The flavors feature bright raspberry and red fruits carried on a soft velvety texture with a long mild finish. This vintage has very good acidity and will cellar well. |