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McGarraugh Zinfandel, 2020

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California - United States
Wine
Red
Zinfandel
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Not available
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Average age of vines: 20
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: Low sulphites: 15 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: 12.5%
  • Residual sugar: <1 g/L
  • Vessel type: Wood - Old oak
  • Bottle weight: 400

Additional Information

"This is a tiny angry vineyard I farm myself with absolute minimal inputs, on the southern end of the Alexander Valley.  The Vineyard is a 2 acre northwest facing bowl that is planted to about 80 percent middle aged Zinfandel vines.  They are in conversion from double cordon to something more resembling bush trained, with the intention of allowing a more balanced canopy.  The bowl shape causes the vineyard to ripen unevenly which translates into blazing raspberry acidity, Picked twice to balance the ripeness of different parcels and the tannic structure of the small amount of Petite Syrah. Small cool ferments yield a friendly, chill-able expression of Zinfandel, less ponderous more joyous!My third year farming this stunning site. This is a tiny angry vineyard I farm myself with absolute minimal inputs, on the southern end of the Alexander Valley.  The Vineyard is a 2 acre northwest facing bowl that is planted to about 80 percent middle aged Zinfandel vines.  They are in conversion from double cordon to something more resembling bush trained, with the intention of allowing a more balanced canopy.  The bowl shape causes the vineyard to ripen unevenly which translates into blazing raspberry acidity. Destemmed, small cool ferments yield a friendly, chill-able expression of Zinfandel, less ponderous more joyous!


This year a couple things went against us, beyond the usual 2020 hat trick of two fires and a pandemic. There was  a deer break in during bud break that cut the yields in half. But the fruit that remained was true to form for this site, bright, raspberry, mouth watering limpid. 6 months in old oak, 20 ppm at bottling."
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Johnny got his start in wine in the tasting rooms of the Salinas Valley as a bored toddler eating oyster crackers off the floor while his father and friends casually imbibed taste after glass of the local red. This guy got his start with organic foods, which lead to fine cheese which lead to the wines of France, Spain, and Italy, which in turn lead to the soils of the vineyards of Sonoma, Marlborough, Lodi CoCo. and Monterey. After a bit of blood and sweat at Brooklyn Oenology, Martinelli, Huia, and Failla, JW figured it was time to put his money where his mouth is... and Glassmaker Wine Company is what happened!
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