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Scherrer Winery Zinfandel Old and Mature Vines Alexander Valley 2006

Bottle Size: 750ml Item #: 1596973
This item is not currently available for purchase.

Scherrer Winery Zinfandel Old and Mature Vines Alexander Valley 2006 750ml

Scherrer Winery Zinfandel Old and Mature Vines Alexander Valley

With its typical mixture of blue, red and black fruits, it has uncommon depth and texture that should satisfy die-hard Zin lovers. But it has a mysterious side too, and a mild earthiness and structure that promises long life in the cellar. It also offers great satisfaction for Pinot Noir enthusiasts, due in part to its balance and flexibility with food.

A mixture ofblue, red and black fruits with depth and texture. There is a mildearthiness along with structure and balance.

The “old” vines are from the family’s vineyard planted in 1912 and from“mature” vines that average 30 years of age. The Zinfandels aretypically destemmed, but not crushed, fermented in simple open-topfermenters and manually punched down. They are put in barrel shortlyafter pressing and aged on the lees for 6 to 10 months before first beingracked and blended. Racking of the reds is done principally for thepurpose of blending and/or clarification before bottling.

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This product is not currently available for purchase.
Scherrer Winery Scherrer Winery Zinfandel Old and Mature Vines Alexander Valley 2006
BOTTLE SIZE: 750ml
With its typical mixture of blue, red and black fruits, it has uncommon depth and texture that should satisfy die-hard Zin lovers. But it has a mysterious side too, and a mild earthiness and structure that promises long life in the cellar. It also offers great satisfaction for Pinot Noir enthusiasts, due in part to its balance and flexibility with food.
 

Notes on the Scherrer Winery Zinfandel Old and Mature Vines Alexander Valley 750ML 2006

Tasting Notes A mixture ofblue, red and black fruits with depth and texture. There is a mildearthiness along with structure and balance.

Technical Notes The “old” vines are from the family’s vineyard planted in 1912 and from“mature” vines that average 30 years of age. The Zinfandels aretypically destemmed, but not crushed, fermented in simple open-topfermenters and manually punched down. They are put in barrel shortlyafter pressing and aged on the lees for 6 to 10 months before first beingracked and blended. Racking of the reds is done principally for thepurpose of blending and/or clarification before bottling.