Garnet in the glass, this big, well-structured Zinfandel opens with aromas of ripe, black fruit and a touch of pepper. Flavors of plum and cherry laced with cocoa powder and a hint of minerality lead to a long, satisfying finish.
Our 2015 Saitone Vineyard Zinfandel, a stunning crimson in the glass, offers aromatic notes of black cherry and violet with a note of black pepper. Rich flavors of plum and cassis mingle with cocoa powder and a signature floral lavender note. This Zinfandel has beautiful acidity and spreads gracefully across the palate while leaving a wonderfully lingering finish.
One of the oldest remaining vineyards in the Olivet Rd region of the Russian River Valley, Saitone was planted in 1895 by Antonio Saitone and is now farmed by Ulises Valdez. Located just under a mile from the DeLoach estate, the head pruned vines are farmed without trellising or irrigation and produce tiny, concentrated berries that can take until the
end of October to fully ripen.
Of the nearly 17 acres of old vines planted, Zinfandel and Alicante Bouschet are the most abundant while French Colombard, Petit Bouschet and Grand Noir can be found sprinkled among the various blocks. Typical of the time period in which the vineyard was planted, wines produced from the vineyard tend to largely be field blends comprised of a dominant varietal (usually Zinfandel) that is accompanied by smaller amounts of the various varietals that were picked simultaneously and co-fermented.
The grapes were hand-harvested on two separate days, September 11 & 16, and then fermented in both closed and open-top vats using techniques that encourage the natural spice and fruit characteristics found in Zinfandel. The must was then pressed to settle in tank and aerobically racked before being transferred to barrels for aging. The wine was aged for 15 months in a mix of French
and American oak, 25% new, before being bottled.
PAIRING RECIPE: LAMB RACKS WITH BALSAMIC MARINADE
2 half racks/8 bones each, French-trimmed
Kosher salt & fresh ground pepper
1/3 c olive oil
1/3 c balsamic vinegar
1 1/2 c De Loach Zinfandel
2 T garlic, chopped
Kosher salt and freshly ground black pepper
½ lemon, zested
Combine oil, vinegar, wine, garlic and lemon. Season lamb with salt and pepper and place in marinade for two hours or overnight. Preheat oven to 425 degrees F. Season racks with salt & pepper. Heat oil in heavy skillet and sear racks on all sides over high heat until browned. Place lamb in a roasting pan. Roast 12-15 minutes (125 degrees) for medium rare. Let rest 5 minutes before serving and cut into chops. Serve two per