Wild Hog Estate Bottled Zinfandel 2013
423 cases were produced.
From our own organically farmed vineyard, five miles from the ocean in the hills above Fort Ross.
Dark fruit and fresh earth in the nose. Rich robust fruit on the pallet. Smooth and bit of pepper. Backbone.
Wild Hog Vineyard is a small family owned and operated winery and vineyard in the hills between Cazadero and Fort Ross on the Sonoma Coast. The owners, Daniel and Marion Schoenfeld, have transformed the rugged mountain property into a beautiful lush garden resplendent with vineyard, orchard, vegetable beds, and fragrant flowers.
As a winemaker, Daniel has a very simple view-allow the fruit to speak for itself. All Wild Hog wines are unfiltered allowing the full flavor to be extracted. The grapes are picked ripe and crushed (or de-stemmed) into open top fermentors-1 to 4 ton size. Yeast is added and the must will ferment 10 to 21 days, until dry. The must is then pressed and the juice held in American oak barrels. After 12 months in the barrel for Pinot Noir and 18 months for Zinfandel, the wine is bottled at the winery, using our own equipment. Since we do no filtering, the wine is racked two or three times during its time in the barrel. The winery produces between 3000 to 4000 cases per year, depending on harvest and availability of good fruit.
We are dedicated to farming and gardening without the use of chemical additives, insecticides, or herbicides and have been certified organic by California Certified Organic Farmers since 1981. A permanent cover crop of clovers and grasses is grown between the rows to hold and feed the soil and provide an environment for beneficial insects. We hoe and weedeat under our vines. Due to the excellent health of the vines, we have no significant insect problems. A CCOF approved micronized wetable sulfur is used to control powdery mildew in the vineyard. Drip irrigation is used on young vines, but once established, they are dry farmed.
Made in Fort Ross-Seaview, Sonoma County, California, USA.
750ml Bottle Size