2009 Sonoma Valley Zinfandel
California: Sonoma Valley
Deerfield Ranch Winery, in the Sonoma Valley, holds a very special place in our hearts. The Rex family are a warm, approachable, and very talented bunch that we encourage you to visit with should you ever find yourself winery-hopping in the region.
In today’s wine, the talents of winemaker Robert Rex shine brightly! Robert’s Deerfield Ranch Winery 2009 Sonoma Valley Zinfandel is a beautifully balanced treat that is really elegant for a Zinfandel. This elegance does not come at the cost of sacrificed flavor. Instead, this wine is also big, bold and delicious.
Any Zin lover will revel in swirling and sipping this very highly recommended wine, exploring the nuances as the wine opens up along the way.
A very dark, imposing ruby at its heart, mellowing to a slightly lighter red rim.
A fantastic and very well balanced bouquet, with blackberry compote seamlessly laid overtop notes of rich mahogany cigar box, well-aged leather, and freshly roasted espresso beans.
Lush, layered, and elegant, the flavors build upon the beautiful bouquet with stewed dark black cherry, cassis, and blackberry mingling with fresh cedar, a subtle bramble, and a hint of dark cocoa powder.
Long and lingering, with the dark fruits subtly fading into hints of sweet smokiness and pomegranate-infused dark chocolate.
We would recommend serving this classic Zinfandel with a meal of braised beef shank served with wild mushrooms and rosemary mashed potatoes.
What the Winery Says
The nose confronts you with notes of sweet peppermint, cedar cigar box, allspice, dark earth and chocolate. What an introduction! The nose alone will hold your interest for a long time. Once tasted, the flavors do not disappoint; they expand upon the promise of the nose. This is Zinfandel as it should be, as it was meant to be but seldom achieved. It is Deerfield at its best, as always.
Ultra-premium Pennsylvania oak barrels brought out the true Zinfandel flavors - that hint of vanilla and spice. The wine was allowed to age for its first eight months on the fine lees left from fermentation. This added mouth feel to the fruit and spice flavors. The barrel aging continued until, by taste, the wine told us it was time to bottle.
The White Perry Vineyard and the Los Chamizal Vineyard are located near the first Zinfandel vineyards planted in 1850 in the foothills east of the town of Sonoma. Zinfandel loves this microclimate. These two vineyards are two sides of the same coin, and have exactly the terroir that has made Zinfandel so successful in California.
ZINFANDEL capitalized. This is it.
- Robert Rex
- Gold Medal - 2013 Sonoma County Harvest Fair
- Sonoma Valley, California
- Vineyard Blend
- 50% Zinfandel from White Perry Vineyard, 50% Zinfandel from Los Chamizal Vineyard
- Aged in ultra-premium Pennsylvania oak barrels
About the Winery
Deerfield Ranch Winery, in Kenwood, the heart of Sonoma Valley, is an award winning, certified organic producer, crafting 15,000 cases annually. Winemaker Robert Rex, associate winemaker, Cecilia Valdivia and their team, make small lots of handcrafted wine from more than 26 carefully selected vineyards in Sonoma County.
Specializing in blended wines, Deerfield is at the forefront of this modern, yet traditionally based style and on the cutting edge of California winemaking techniques.
Deerfield wines are renowned for their brilliant colors, rich and wonderfully complex flavors and a long finish. They tend to be fruit forward, with gentle tannins and low acid. The wines are crafted to appeal to the new, younger wine drinker while exhibiting complexity and depth that a studied connoisseur will recognize and enjoy.
Winemaker Robert Rex
Robert Rex is a “Renaissance man” possessing a great palate and an exceptional talent for winemaking. He is a chemist, graphic designer, woodworker, and an accomplished gourmet cook.
Robert’s winemaking style has its roots in the great French wines of Bordeaux and Burgundy. He believes that the blending of attributes creates the best wines. Grapes from complementary soil types and microclimates are often married to maximize varietal characteristics and complexity.
Blends can be of different varietals, grapes from varied appellations, distinct sections of one vineyard or from wines made from the same source but by varied techniques. Robert says that wine making is more like cooking than chemistry – and he makes wine like great chefs create great cuisine.
With the harvest of 2015, Robert celebrates 43 consecutive years of winemaking. Robert is consulting winemaker for several small wineries that make their wine at Deerfield. He teaches hands-on winemaking there too, several of his students have started their own wineries and attained their own renown.
At Deerfield Ranch Winery, we triple hand-sort all of our grapes to remove anything you wouldn’t feed to a baby. This reduces the toxins and bacteria. We keep a clean fermentation environment, and monitor the yeast for stress. As the yeast multiply rapidly we regularly feed them organic yeast food and supply them with oxygen to keep them growing happily.
Histamines are produced during the fermentation process by an interaction of the yeast and bacteria. By reducing bacteria in the fermenter Deerfield reduces the source of unwanted histamine production. The result is a cleaner wine, low in histamines and sulfites.
The FDA determined that about one percent of the population is allergic to sulfites and so required the “Contains Sulfites” label on wine. We make wine with very low levels of sulfite because elevated levels of sulfite may cause an allergic reaction.
Those who get headaches and have reactions to most wines can usually drink Deerfield wine.