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2023 Zinfandel, Fighting Brothers Sonoma Valley - Saxon Brown Wines

2023 Zinfandel, Fighting Brothers Sonoma Valley

New $50.00 | 750mL

Wine Profile

Our 2023 Fighting Brothers Zinfandel packs a wallop in a silk glove, at once richly mouthfilling and handsomely structured. Brooding, ripe blackberry and raspberry flavors do the heavy lifting, with bright floral, sage, and sweet vanilla notes adding detail and dimension. Polished fine grain tannins carry the wine’s seductive richness through the lengthy finish.

Vineyard: Our 2023 Fighting Brothers Zinfandel is a blend of grapes from both young and “old” vines. It is named for my two sons, who have blended their age-related differences into something approaching harmony. The old vines give us the complexity that comes from the traditional field blending of multiple varietals, while the younger sites give us lively acidity and bright, focused flavors. Together they produce a harmonious blend worthy of the Fighting Brothers who inspired it.

Winemaking: The grapes were harvested in the early morning hours and transported immediately to the winery. In the cellar, the grapes were de-stemmed into an open-top fermenter (95% whole berry), cold-soaked for 48 hours, and inoculated with a low rate of yeast to allow the wild yeast to have an effect before the cultured yeast takes over. All lots were co-fermented to maximize the complexity and harmony of the blend. After fermentation, the wine was pressed to new and one year old French barrels for 18 months aging.

Vineyard: Our 2023 Fighting Brothers Zinfandel is a blend of grapes from both young and “old” vines. It is named for my two sons, who have blended their age-related differences into something approaching harmony. The old vines give us the complexity that comes from the traditional field blending of multiple varietals, while the younger sites give us lively acidity and bright, focused flavors. Together they produce a harmonious blend worthy of the Fighting Brothers who inspired it.

Winemaking: The grapes were harvested in the early morning hours and transported immediately to the winery. In the cellar, the grapes were de-stemmed into an open-top fermenter (95% whole berry), cold-soaked for 48 hours, and inoculated with a low rate of yeast to allow the wild yeast to have an effect before the cultured yeast takes over. All lots were co-fermented to maximize the complexity and harmony of the blend. After fermentation, the wine was pressed to new and one year old French barrels for 18 months aging.

Tech:

Suggested Price: $50
Case Production: 501
Harvest Date: October 10, 2023
Brix at Harvest: 25.0
Clone: Field Blend
Aging: 18mos, 30% new French oak
Bottled: May 2, 202%
Alc: 15.
TA: 0.60
pH: 3.58