What makes a great old vine Zin? Try this. 50 year old vines? Check. Ungrafted vines planted on their own, natural roots? Got it. Porous sandy soil at the “ground zero” for Zinfandel terroir? Yup. A breezy, riverside vineyard. For sure. Our 2015 has it all—and flavor to the max.
Speaking of flavor: Fruit is definitely out front—ripe black raspberry, plum, and cherry are prominent—with spice and cola flavors in the finish. Tannins are smooth but acids are crisp, so while it will complement your favorite meal, it’s delightful on its own.
2015 was notable for its early spring, warm temperatures, and dry conditions. Lodi was no exception, and while warmer and dryer than is typical, Delta breezes off the Mokelumne River—bordering the vineyard— helped moderate temperatures.
28 months in 1, 2, and 3 year old French oak barrels
September 3, 2015
Brix at Harvest:
March 29, 2018
February 1, 2019
From Italy to America, three generations of the Borra family lived la dolce vita with a vineyard on the north bank of the Mokelumne River in Lodi's Clements Hills. It receives an extra dose of cooling breeze from San Francisco Bay to produce grapes with fresh, zingy aroma and flavor.
Zinfandel—often titled “America’s Grape”—is perfect for American food. Start with barbecue—Zinfandel’s sweet spiciness pairs beautifully with a tangy but sweet sauce. A juicy burger is a natural, but don’t forget your veggies; roast fruit and vegetable dishes are yummy, too. Roasted tomatoes—try them smoked on the grill for a special treat, carmelized onions, and butternut or acorn squash are great complements. Try some curry, and don’t forget nutty, hard cheese.