Lorenzo’s Vineyard Heirloom Wine

Though it made one of the most dynamite wines in the Bedrock portfolio in 2007 I realize I have given this vineyard short-shrift in terms of pictures and attention. Like last year I will be receiving a couple tons of Zinfandel, a ton or so of Carignane and Petite Sirah, and will also be experimenting with some older-vine Valdigue’. Ripening times will decide whether I can coferment the varietals like last year– I may put off the Pets a bit to see if I can soften some of the tannins– but if possible I would like to. The 2007 will be getting bottled in the spring of 2009.

Here are a few pictures of the wonderful Lorenzo’s Vineyard– which is, frankly, the best Zinfandel and Carignane Vineyard in Dry Creek Valley.

Why is this?

One. It is located on the benchland of the valley where soils are lighter, rockier, and yields are better kept in check.

Two. It has been farmed by the same family since the early 20th century. Unlike other old vineyards which have been abandoned at times and lost good vine form, Lorenzo’s has about he most perfectly balanced head-pruned vines there are (one sees why it is called Gobelet-pruning in France, it does look like a goblet). This is not important merely for aesthetics, but also means that the vine balance is good– meaning old vines do not fall over when over weighted with fruit and foliage on one side. It also means the fruit is evenly spread out on the vines, limiting the proverbial “cluster-fuck” of fruit and resulting issues with rot and uneven ripening. These may sound like small things, but when tastes a line-up of wines from here and from other old vineyard around Dry Creek with a less blessed background the results are pretty stark.

Three. These are old vines and yields are rarely over 2.5 tons per acre. They are also dry-farmed, so the vines are forced to burrow deep for water, keeping berries small and flavor intense.

Four. The track-record. Another winery has been making this vineyard under a different name since 1984 (any guesses?) and some of the best Zinfandels in the world have come out of it. I cherry-pick my few tons from the best spots.

Though I do not know if it going to make it better. This year I am also going to vinify a half-ton or so of Valdigue’ (better known in California as Napa Gamay) to see if it good enough to put into the blend. The block of the grape was originally planted so that the vineyard owners could use it in their own wine. After picking all the Zin for other folks they would be dealing with Zinfandel at 28 brix. Instead of watering back, they added the later-ripening Valdigue’ to knock down the sugar and add “spice.”

We’ll see!