Deep and dark, the wine reveals only a little of what it has to offer at this young age. Boysenberry and fresh cracked Tellicherry peppercorn are immediately obvious […]
Read More| TA | 0.75g/100mL |
|---|---|
| pH | 3.36 |
| Alc. | 15.1% |
| Barrel Description | 33% new, 17% 1 yr., 17% 2 yr., 33% 3 yr. |
|---|---|
| Barrel Aged | 13 months |
Deep and dark, the wine reveals only a little of what it has to offer at this young age. Boysenberry and fresh cracked Tellicherry peppercorn are immediately obvious on the nose. With air, notes of strawberry confiture and stone fruit emerge, while hints of tamari and hoisin offer a deeper, brooding character. Flavors of boysenberry and black cherry come through the dense palate. The precise and refreshing acidity adds freshness not often found in Zinfandel. Because of the firm tannins and refreshing acidity there is long ageing potential, but this wine can also be enjoyed today with a ribeye steak seared over charcoal with a shishito pepper salsa on the side.
It was an auspicious start to the 2017 growing season with steady rain followed by dry spells which allowed for the soil profile to fill up progressively. The waterworks kicked into high gear in January at which point over 20 inches of rain had accumulated. That’s nearly double the historical average. 2017 was epic in many respects and at one point the Russian River waters touched Westside Road and the winery was waterfront property! As the waters receded and the soil dried up, temperatures moderated, and bud break ensued by mid-March. Steady rain through the vegetative cycle was balanced with days of brilliant sunshine which helped to grow green, healthy plants. The weather was very fine in May for the flowering period and ideal for the fruit set. As the season progressed there were periods of heat that occurred with some regularity. With plenty of water in the soil profile, the plants did not stress too much and physiological maturity continued at an accelerated pace. Due to the diversity in our vineyard sources, there is normally a natural spread in the pick dates. However, in 2017 there was compression of the harvest and many of the vineyards were ready in a short period of time. The process was nearly complete by the time the intense Labor Day heat wave hit and, thankfully, had concluded before the devastating wildfires in October. Through a Herculean effort in the vineyards and at the winery we were able to pick the grapes at the optimal time and preserve the freshness and acidity of the vintage. The consequent wines show a refinement to the tannin structure which will allow for early consumption but will age gracefully with mid-term cellaring. Through and through, the 2017 is an excellent vintage.
Peter Fanucchi farms seven acres of mixed blacks on Wood Road, the vines planted in 1980, the census 90 percent zinfandel interspersed with alicante bouchet and petite sirah. He carefully times the tilling of the vineyard to sustain the dry farmed vines, working organically and limiting sulfur applications to two or three times per year. This is the second Williams Selyem release from this vineyard, brought into the stable by winemaker Jeff Mangahas, who worked with Fanucchi's grapes at Hartford Family. His 2017 is ripe, rich and smoky, supercharged with red fruit and perked up by dusty spice in the tannins. It feels complete, a pleasurable zin with years of development ahead. J.G.
Deep ruby-purple, the 2017 Zinfandel Fanucchi-Wood Road Vineyard has a wonderful nose of peach cobbler, blueberry and boysenberry jam, black fruit preserves and floral perfume. Medium to full-bodied with concentrated fruits in the mouth, it has firm, slightly chewy tannins and a long finish packed with spicy layers. 141 cases produced. Anticipated maturity: 2019-2028.
From a historic site in the heart of the appellation, this hearty red is beautifully laced in flavors of dried plum, earth and spiced cake. There’s an underlying raciness to the acidity that keeps it fresh and focused. —V.B.
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2017 Sonoma County Pinot Noir