Starry Night Winery
2009 Nervo Station Old Vine Zinfandel
Zinfandel •Nervo Station
California: Alexander Valley
When Ridge Vineyard winery lost the Nervo Station vineyard to Starry Night Winery, they must have been rather upset. Zinfandel from this vineyard has consistently garnered some of the highest praise from fans and the wine press alike.
Today’s 2009 Starry Night Winery Nervo Station Zinfandel hails from the lush Alexander Valley. The wine is a big, bold, juicy, delicious wine. It drives dark fruit flavors all around the palate - and on into a very long finish. A tad shy, at first, this wine really opens up with some good swirling. When it does come to life, it reveals a complex and well-balanced treat that begs for the companionship of a fine, hearty meal. We recommend a rich pot roast or a grilled, garlic rubbed steak. Stock up on this delicious wine, dear Operative, the Holiday’s are coming!
Dark garnet hues with a darker core. Coloration is evenly concentrated, from the dark center of the wine, out to the slightly lighter edges of the glass. After swirling the wine, tall, thin, wine-colored legs move very slowly down the glass wall.
Dark and lush with a heady burst of sweet spiced cherry, cherry liquor, blackberry jam, blueberry, leather, dark, sweet pipe tobacco, bramble and brown sugar. As the wine opens up, it reveals subtle aromas of green tobacco leaf, fresh bramble and caramel.
Darkly juicy, lead by brambly, tart black fruit, dark blackberry, black cherry and plum. Just behind these, sweet tobacco leaf, mixed dark spice, toasty oak and black pepper join in.
Ultra long, sweet, tart and lingering, with bold sweet dark fruit slowly giving way to spice, sweet tobacco, slate and black pepper at the tail end.
What the Winery Says
Nervo Station Vineyard, located on a hillside in the western part of Alexander Valley, has two blocks of Zinfandel planted in 1896 and one block planted in 1934. As is typical of older Zinfandel Vineyards, there are numerous other varietals inter-planted in the vineyard including Petite Sirah, Carignane and Mataro among others. Farmed by the Nervo family for three generations, these head pruned vines produce a very limited crop that results in concentrated and complex flavors and aromas of ripe plum, blackberry and cassis, with hints of anise, exotic spices and white pepper.
91 Points 2012 California State Fair Wine Competition
Zinfandel with “old style” inter-planted varietals including Petite Sirah, Carignane and Mataro
Barrel Aged over 18 months - 45% new American barrels, 25% new French barrels 30% select one to three year old American and French barrels
Harvest Date: October 10, 2009
Average Sugar at Harvest: 26.4º brix
TA: .57 g/100ml
Production: 430 cases
About the Winery
At Starry Night Winery, our goal is to produce the finest wines possible that accentuate the regions from where the grapes are best grown. We currently produce Chardonnay and Zinfandel from the Russian River Valley, a Sauvignon Blanc from Napa Valley, Zinfandel from Dry Creek Valley and Alexander Valley as well as Zinfandel and Petite Sirah from the Lodi appellation.
In our first year we produced fewer than 1200 cases. Since then most of our wines have been produced in quantities of less than 1,000 cases. By keeping our production small, we are able to pay attention to every detail in the winemaking process and allow the grapes to fully express their terroir. We would describe our winemaking style as minimalist in that we want the wines to make themselves with as little intervention as possible.
Winemaker Wayne Hansen
“I am a minimalist – the less fussing, the better. And of course, do no harm. I make all of my wines fruit forward, not overly extracted, and very approachable.”
“Nick DeLuca, winemaker for Dierberg and Star Lane, came and made some wine with us early in my career. Like me, he was not fussy and he taught me to work with the fruit as it was picked, tailoring the process to develop the best qualities of those particular grapes at that particular time, to be creative with solving any problems they may present themselves, and to avoid formulaic wine making.”