Planted
on a mountain plateau 1000 feet above the Dry Creek
Valley floor, Bradford Mountain Winery's 100+ year-old,
head-pruned, dry-farmed Zinfandel vines produce
a low-yielding crop of intensely-flavored grapes with
an irresistible
wild,
brambly flair. Previously sold to some of California’s
most celebrated wineries, owner George Hambrecht believed
they deserved to be bottled independently, so in October
1998, they crushed 56 tons of fruit to be used for
their first vintage.
This
wine is composed of 100% organic Dry Creek Valley
Zinfandel grapes. The main factor that differentiates
an organic from
a non-organic
vineyard
is the use
of chemicals. An interesting fact about the use
of chemicals for agricultural application is
that it is a very recent development. Chemical
sprays were developed for agricultural use in the
mid 1940's as an alternative use for the chemical
surplus left over from World War II. Prior to this
all farming was "organic".
The
wine was aged in 62% French oak and 38%
American oak for 14 months and shows the intensity
typical of mountain fruit. The red and black fruits
are amplified by the natural spiciness of the varietal.
This wine is an excellent representation of the
Zinfandel grape which has made the Dry Creek Valley
famous.
Planted
on a mountain plateau 1000 feet above the Dry Creek
Valley floor, Bradford Mountain Winery's 100+ year-old,
head-pruned, dry-farmed Zinfandel vines produce
a low-yielding crop of intensely-flavored grapes with
an irresistible
wild,
brambly flair. Previously sold to some of California’s
most celebrated wineries, owner George Hambrecht believed
they deserved to be bottled independently, so in October
1998, they crushed 56 tons of fruit to be used for
their first vintage.