Bedrock Wine Co. Old Vine Zinfandel 2020

It takes a village to raise a wine like this
  • $74.00

Learn More About This Product

Primary Notes: Plum, Blackberry Strawberry, Cherry Pepper, Anise

Secondary Notes: Vanilla

Tertiary Notes: Earth

Body: Full

Dryness: Dry

Acidity: Medium -

Tannin: Medium

Alcohol (%): 14.4

Origin: California, USA

Maker: Bedrock Wine Co.

Grape: Zinfandel

Fermentation: Organic Heavy Wood

Awards: >90

Decanting: 30 minutes

Serving Temperature: Best enjoyed between 18–20 degrees

Asian Food Pairing: Pork fried rice, Sweet and sour spare ribs

Western Food Pairing: BBQ pulled pork burger, Braised beef brisket


Bedrock Wine Co. Old Vine Zinfandel 2020

Bedrock Wine Co. Old Vine Zinfandel is a new Zinfandel icon. Dark crimson colour. The broody nose opens with aromas of black plum, red fruits, anise and pepper. The full-bodied and slightly dry palate has a mouth watering acidity, medium tannins and tremendous length. Fresh and juicy flavours of blackberry, cherry and strawberry with notes of vanilla, earth and pepper emerging. One sip of this vivacious, gorgeously concentrated wine shows that the time and treasure Bedrock’s team devotes to California’s most historic vineyard sites is well worth it.

Ageing potential: Will age well, but best over the next 3–4 years.

85% Zinfandel with the balance a blend of Carignan, Mataro, Grenache, and Alicante Bouschet, along with esoteric creatures like Aubun, Abouriou, and many more. The largest single component comes from the old vines at Bedrock (vines at least 80–130 years old) in Sonoma Valley, followed by the perfumed goodness of Esola, the softer but fresh Schmiedt, and the peppery, dark-fruited Nervo Ranch. As usual, almost all of the wine consists of declassified barrels from vineyard-designated wines, so it offers serious bang for the buck. What a triumph for this bottling in a vintage marred by fires up and down Northern California.

Winemaking at Bedrock Wine Co. embraces uninoculated fermentations, native malolactic, the use of whole clusters in fermentation, minimal handling, are rarely or never fined, avoid additions of things common in California like water and tartaric acid, and would rather use no oak than cheap oak.