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$20.00
Introduced in 1997 and made from our newer hilltop vineyards, this strawberry flavored light tannin wine is now becoming a contender for high ranking in the world of Zinfandels. Originally it a blend of our young vineyards and teenage vineyards of neighbors.
It has been a blend of several medium aged vineyards mated with our own young estate vineyards, and it is a bargain. With the great performance put on by our new “Little Round Top” vineyard planted in 1999, Ten Point Zinfandel is now primarily the product of our own grapes. We are expecting some very interesting wine possibilities from this hilltop site. Not only because of the early quality showing in the wine, but Little Round Top is composed of metamorphic rock from the Pacific tectonic plate capped by zero to a few inches of oak loam. The side slope saddle and secondary hilltop consists of decomposed granite soil from the great Sierra batholith. Yep, this is the edge of the contact zone between the country interior and the Pacific plate. The interface is heavily mineralized and the Motherlode gold seam runs right under the vines. This has to be make special wine, and it is. This vintage has been wound tight, but is emerging now after a few months in bottle. Air or decant the wine for an hour or two at this time to release its plumy berry character. Later it will jump out of the bottle with the pop of the pulled cork.
We have been growing Orange
We have been growing Orange Muscat on the estate since the eighties. Why Dad started making it in an eiswein style is a mystery even to Buck. Since the psat French grape – German style combination obviously works, he tries not to think about it too much. The reasons why we continue this procedure are simple; it makes good wine and it’s really fun. We pick ptcb the grapes when the green grapes have consistent brown specks. This is determined scientifically: when large squadrons of magpies are flying to the southeastern sector of the property, we pick. Since we could sat wait until the next millennium and never have our Muscat freeze, we store them at a commercial freezer until November, load them into the press whole and frozen, and press. We start series 7 the fermentation immediately, and stop it in March (it’s thick stuff). Fine, filter & bottle.