Joseph Jewell Wines
2009 Grist Vineyard Zinfandel
Zinfandel •Grist Vineyard
Dry Creek Valley
Grist for the miller, the tiller and you
From one of our very favorite Zinfandel vineyard sources, today’s Joseph Jewell 2009 Grist Vineyard Zinfandel is a stunning, delicious, elegant wine that is everything that we’ve come to expect from this zin-perfect vineyard.
This wine starts with a heady, fruitful rush of aromatic delights. When you tip the wine to your mouth, a smooth, voluptuous burst of fruit expands across the palate. Very elegant for a Zinfandel, this wine also delivers the big and bold flavors that you would expect from a Dry Creek Valley Zinfandel.
We went absolutely crazy for this superb wine and we are certain that you will, too. Enjoy now, but be sure to hold on to a few bottles of this remarkable and outstanding wine for the next year or two.
Dark ruby hues, through and through. At the edge of the glass, a brilliant light ruby cuts a fine ring around the glass.
Lovely, fruity and earthy, with braised Bing cherry, dusty rose, wild blackberry, plum, bramble, dried fall leaves, cedar, sage and thyme.
Young blackberry, pomegranate, black cherry and unsweetened cranberry meld with sweet hardwoods, subtle dried herbs, tobacco and subtle leather.
Exceedingly long and slightly drying with flavors that start sweet and end slightly tart with a lovely flinty minerality. At the very end, a hint of white pepper persists longest at the back of the palate.
A grilled New York steak with a Provençale dry herb rub would be superb.
What the Winery Says
2009 Joseph Jewell Zinfandel - Grist Vineyard - Dry Creek Valley
On the nose, intense pink peppercorn spice and mouthwateringly tart blackberry and plum. The palate is powerfully structured, well-balanced, with good acid and tannin framing a sense of ash, rock and macerated berries. Long, interesting finish during which all components of fruit and terrior, moment by moment, show themselves more singly.
- BLOCKS/CLONES USED IN BOTTLING
- Hambrect/ Mead Atlas Peak clones
- TOTAL TONS ACQUIRED
- VINEYARD ORIENTATION
- Northwestern sloping hillside, at 1000 feet elevation, NS rows
- TRELLISING TYPE
- Head-trained and spur-pruned
- AVERAGE CROP LOAD PER ACRE
- 2.4 tons per acre
- SOIL TYPE
- Volcanic, red soils, Boomer loam and Stonyford loam
PRIMARY FERMENTATION DETAILS
- HARVEST DATE/BRIX
- 09/26/2009 25.4
- FERMENTATION TIME
- 8 days
- PUNCH DOWNS PER DAY
- 3 Per day/ one every eight hours
- TYPE/SIZE OF FERMENTATION VESSEL
- Temperature controlled, stainless steel open top tanks
- TYPE OF FERMENTATION
- 100% destemmed
- PERCENTAGE OF NEW FRENCH OAK
- 25% New French oak. Francois Freres .
- BARREL AGING
- 16 months
FINISHED WINE DETAILS
- TITRATABLE ACIDITY
- 6.6 g/L
- BOTTLING DATE
- February 17th 2011
- CASES PRODUCED
- 200 cases
About the Winery
When friends and winemakers Micah Joseph Wirth and Adrian Jewell Manspeaker teamed up in 2006, they made their first wine together in a Windsor garage. With two French oak barrels, a small basket press, and exactly one ton of Russian River Valley grapes, they produced 50 cases of single-vineyard Pinot Noir. With no winery affiliation or property of their own, they combined their middle names for the new venture and pooled their resources to build their own wine company dedicated to capturing the unique terroir of single-vineyard sites. The success of that first release enabled Micah and Adrian to invest seriously in their project and grow their garage experiment to a 2500-case production of exceptional wines.
Since that first Pinot Noir, they’ve created several wines, including Russian River Valley Appian Way Pinot Noir, Dry Creek Valley Grist Zinfandel, and Alexander Valley Redwood Ranch Sauvignon Blanc, all with distinct noses and finishes that reflect their unique style of winemaking.
Winemaker Micah Joseph Wirth
Micah is the fourth generation in a family of wine pioneers. Raised in Alexander Valley, his interest in wine started at only eight years old when he accompanied his winemaker father Chris Wirth to work at Preston Vineyards. Once he was old enough to be helpful in the cellar, Micah learned the basics of winemaking from his father at ElvenGlade and Raptor Ridge in Oregon. The logical next step was enology classes at UC Davis, and then grueling 15-hour days of harvest internships at Chalk Hill Winery.
A year later, he was hired on full-time at Gary Farrell Winery. For the next 7 years, he worked with highly regarded winemakers Gary Farrell and Susan Reed. The hard work fueled Micah’s passion for winemaking and his ambition to start his own label. His tenure as Cellar Master at Gary Farrell was instrumental in developing partnerships with grape growers and securing top-quality fruit for Joseph Jewell.
Winemaker Adrian Jewell Manspeaker
Having grown up on the fog-shrouded northern coast of California, Adrian learned early on to appreciate its complicated patchwork of micro-climates. When he moved to Sonoma County, his upbringing sparked an interest in the origin of wine and the evolution from vineyard to barrel to bottle.
His wine country location allowed him to conveniently study winemaking and viticulture at UC Davis’s extension program and take business management courses on the side. He put theory into practice at C. Donatiello and lent a hand at Peay Vineyards, then teamed up with Micah and the two became business partners.
Adrian’s intense drive and commitment are apparent in every detail of his work, from his relationships with the growers to the design of the labels to the overall quality of the finished product.