取扱いワイン
ロピカルでミネラル感やハーブのような香りがあり、舌の上では熟したフルーツを味わえる。涼しい春の影響で生き生きとした酸味も感じられる。パッションフルーツ、ベリー、生姜、シトラスや梨の香りが広が適度な酸味が このワインにエッジをきかせる構成となっている。生産数 約700ケース。
I began producing our “Peter Franus Napa Valley Zinfandel” in 2002 to allow me more blending flexibility in the creation of this wine. Rather than highlight a particular vineyard identity, the plan was to create a style of wine that was more immediately approachable and easy going. The vineyard sources have varied somewhat from year to year, but the goal is always the same--to provide a good value, balanced, and delicious wine in a world of Zinfandel that often delivers the opposite.
Several years ago I was fortunate to get to know, Mark Neal. Jack Neal and Son has been farming some of the top vineyards in Napa Valley for decades, and is one of the oldest and most respected vineyard management companies in the valley. And the Neals also just happen to own a Zinfandel vineyard in the prime growing area of Rutherford known for some of the most highly touted Cabernet Sauvignon in Napa Valley. Would I be interested? And by the way the Zinfandel is certified organic. The answer was obvious.
After the marvelous 2012 vintage, we were rewarded again in 2013, with a nearly perfect growing season, and a long ripening period as well. I refer to it a “leisurely” harvest, not forced to pick for fear of rain or extreme heat. When the winemaker is relaxed, so is the wine! As more and more wines from the 2013 vintage are released, the unanimous praise continues to grow.
Medium ruby in color, our 2013 Napa Zinfandel offers enticing notes of wild thyme, dried herb, boysenberry, vanilla and cinnamon, with subtle anise notes in the background. Lively and refreshing are the first palate impressions--often atypical for this variety. Blueberries and cream, butterscotch flavors are kept in check with a precise and angular structure. Refreshing and long on the finish, we continue on our mission to offer Zinfandels that are poised and elegant.
As a winemaker, I produced my first Zinfandel in 1981, so many years of experience guide my production. We enjoy the challenge of those who say, “I don’t like Zinfandel,” and proud of the fact that our Zins are enjoyed in so many countries around the world.
I began producing our “Peter Franus Napa Valley Zinfandel” in 2002 to allow me more blending flexibility in the creation of this wine. Rather than highlight a particular vineyard identity, the plan was to create a style of wine that was more immediately approachable and easy going. The vineyard sources have varied somewhat from year to year, but the goal is always the same--to provide a good value, balanced, and delicious wine in a world of Zinfandel that often delivers the opposite.
Several years ago I was fortunate to get to know, Mark Neal. Jack Neal and Son has been farming some of the top vineyards in Napa Valley for decades, and is one of the oldest and most respected vineyard management companies in the valley. And the Neals also just happen to own a Zinfandel vineyard in the prime growing area of Rutherford known for some of the most highly touted Cabernet Sauvignon in Napa Valley. Would I be interested? And by the way the Zinfandel is certified organic. The answer was obvious.
After the marvelous 2012 vintage, we were rewarded again in 2013, with a nearly perfect growing season, and a long ripening period as well. I refer to it a “leisurely” harvest, not forced to pick for fear of rain or extreme heat. When the winemaker is relaxed, so is the wine! As more and more wines from the 2013 vintage are released, the unanimous praise continues to grow.
Medium ruby in color, our 2013 Napa Zinfandel offers enticing notes of wild thyme, dried herb, boysenberry, vanilla and cinnamon, with subtle anise notes in the background. Lively and refreshing are the first palate impressions--often atypical for this variety. Blueberries and cream, butterscotch flavors are kept in check with a precise and angular structure. Refreshing and long on the finish, we continue on our mission to offer Zinfandels that are poised and elegant.
As a winemaker, I produced my first Zinfandel in 1981, so many years of experience guide my production. We enjoy the challenge of those who say, “I don’t like Zinfandel,” and proud of the fact that our Zins are enjoyed in so many countries around the world.
Vineyards: Brandlin Vineyard 100% Mount Veeder
Composition: 92% Zinfandel 8% Charbono, Mourvèdre, Carignane
Oak aging: 17 months 100% French Oak 35% new “Burgundian Coopers”
Production: 1212 cases 750ml
As my mother used to say when I would take her up to Brandlin Vineyard, high in the hills of Mount Veeder,“ this is as close to heaven as I am going to get.” Rest assured, she is definitely where she is supposed to be, probably hanging out with Chester Brandlin—who passed away a couple of years ago--having a glass of wine or two. The vineyard is magical, and the beauty and energy you experience when you walk the vineyard ultimately finds its way into the wine.
In the early 1920s, Henry Brandlin and sons Richard and Chester began planting vines on an eastern exposure hillside 1200 feet above the Napa Valley floor. Today these are probably the oldest vines on Mount Veeder, and they continue to produce intensely flavored grapes, growing for all these years without any irrigation other than the winter and spring rains. The vines are head-trained, independent of any trellis to support them.
After the marvelous 2012 vintage, we were rewarded again in 2013, with a nearly perfect growing season, and a long ripening period as well. I refer to it a “leisurely” harvest, not forced to pick for fear of rain or extreme heat. When the winemaker is relaxed, so is the wine!
We ferment our Zinfandels at temperatures slightly lower than those for Bordeaux reds to accentuate the zesty and forward fruit character of the variety. Aging exclusively in Burgundian French oak barrels adds complexity as well as refinement to the wine.
The 2013 Brandlin is dark ruby—great color for Zin. A bit “punchier” than its predecessor, it displays dark aromas of raspberry/blackberry, clove, cardamom, and bergamot. Rich flavors are held in check with appropriate acidity and tannin, and the slightest hint of sweetness rounds out the mouth leading to an enduring and seamless finish. There is a character unique to the vineyard that sets itself apart from all others. I have worked with these grapes since 1991, and there is an elusive quality that always intrigues.
As I write these notes, we are on the verge of the 2015 harvest. We are excited and grateful to announce that this will be our 25th vintage from this magnificent and legendary vineyard.
カルネロス地区にあるStewart Vineyardのメルロー100％使用。
熟成：100%フレンチ樽（新樽55%にて）にて21か月 生産数：239ケース
カルネロスという場所の特徴としてブドウの活力が抑えられ、粒が比較的小さく発育がゆっくりしている結果
ワインの複雑さや素晴らしい果実味が表現できます。
2010年は今まで30年間ワインを造って来た中でも、好奇心をそそられるほど特徴的なビンテージになった。過去10年間の中でももっとも涼しい夏でしたが、8月の熱波の影響いくつかのブドウはすっかりとしぼんでしまい、収穫出来たのはわずか10~15％。
しかし逆に、涼しい夏のおかげでブドウの生育が長くなり、そのぶん複雑味が増してよりエレガントなポテンシャルを持つブドウが収穫できました。
2010年メルローは若さ溢れる深いルビーの様な色をしており、豊富で、生き生きとしたブラックチェリー、ココア、エスプレッソ、タイムやオリーブのアロマが感じられ、口に入れるとすぐに熟したバランスの良いタンニンと心地よい酸味が広がります。余韻は生き生きとしており、アロマで感じたココアやエスプレッソをもう一度感じることができます。
2013年ヴィンテージは ハウエルマウンテンの葡萄を使用。ナパヴァレーの北部に位置するハウエルマウンテンの葡萄は力強く骨格もしっかりした東側のヒルサイド クローン341の葡萄は驚くほどチャーミングでエレガント。タップリンロードにある有名ワイナリーの葡萄も一部使用し厚みと複雑味の折り重なる素晴らしい仕上がり。
各品種から一番出来の良いとワイン醸造家に判断されたひと樽のみを使いブレンドして仕上げる究極のワイン。
ワインはしっかりとしたタンニンもあるが飲み口は上品で優しさ印象。2013年は2012年に引き続き素晴らしい天候に恵まれたヴィンテージとなり期待通りの葡萄の成熟で収穫できたため誰もが素晴らしいと称賛する仕上がりとなった。
ブレンド比率：カベルネソーヴィニヨン 70パーセント、 メルロー20パーセント、カベルネフラン 10パーセント。
生産数：約250ケース(12本入り);2970本
ロバートパーカー90点
ワインスペクテーター93点
AG93点