1999 ZINFANDEL
PORTER-BASS VINEYARD
RUSSIAN RIVER VALLEY

VINEYARD

Porter-Bass Vineyards have been owned and operated by Sue and Dirk Bass since 1980. The vineyards are located on a ridge just south of Guerneville, Russian River Valley, Sonoma County. The original vines are over eighty years old. The balance of the vines, the Bass Family planted with bud wood from the old vines. The soil is very shallow and well drained, yielding one to two tons per acre. Harvest is always quite late. Hands on grape growing and excellent growing conditions insure superior quality grapes every year.

GROWING SEASON

The 1999 harvest was a long one. The season got off to a late start and a cool period just prior to harvest extended things. We picked at the very end of October. Yield was even lower than normal, just over one ton per acre. Needless to say the fruit was exquisite.

WINEMAKING

The grapes were harvested by hand early in the morning at the peak of freshness. They had 24% sugar. The grapes were immediately crushed and cold soaked for 24 hours for flavor and color extraction. The must was then fermented in open fermentors and the cap was punched down every eight hours. After seven days, the wine was pressed and settled in stainless steel tanks. It was then racked into 60 gallon french oak barrels (33% new) and left to age for 12 months.

TASTING NOTES

The wine is deep ruby in color and exhibits aromas of cherry, plum jam, and black pepper. A medium bodied wine; beautifully balanced it has many layers of flavor and a long finish.

2000 ZINFANDEL
PORTER-BASS VINEYARD
RUSSIAN RIVER VALLEY

VINEYARD

Porter-Bass Vineyards have been owned and operated by Sue and Dirk Bass since 1980. The vineyards are located on a ridge just south of Guerneville, Russian River Valley, Sonoma County. The original vines are over eighty years old. The balance of the vines, the Bass Family planted with bud wood from the old vines. The soil is very shallow and well drained, yielding one to two tons per acre. Harvest is always quite late. Hands on grape growing and excellent growing conditions insure superior quality grapes every year.

GROWING SEASON

The 2000 harvest was a long one. We picked at the very end of October. Yield was just over one and a half ton per acre. The fruit was exceptional.

WINEMAKING

The grapes were harvested by hand early in the morning at the peak of freshness. They had 24.7% sugar. The grapes were immediately crushed and cold soaked for 30 hours for flavor and color extraction. The must was then fermented in open fermentors and the cap was punched down every eight hours. After eight days, the wine was pressed and settled in stainless steel tanks. It was then racked into 60 gallon french oak barrels (38% new) and left to age for 14 months.

TASTING NOTES

The wine is deep ruby in color and exhibits intense aromas of cloves, boysenberries, and plum jam. A medium-full bodied wine; beautifully balanced it is layered with flavors of blackberry, spices, and toasty oak. The finish is long and smooth.