Old Vines Zinfandel, Bacchi Vineyard, Russian River Valley (2013)
This Old Vines Zinfandel has aromas of raspberry liqueur, dried sage and white pepper with mouth-filling flavors of cherry cola, black licorice and a hint of clove. A robust and rich wine with firm tannins.
Sitting low in the Russian River Valley with numerous Eucalyptus trees and wild herbs surrounding its outer edges, Bacchi Vineyard produces one of our most distinctive Zinfandels. It’s a true expression of terrior, a word that describes what different vineyard characteristics, such as climate, soil and geography, bring to the wine. Every vintage of Zinfandel from this century-old vineyard is unforgettably unique and compelling.
High quality, outstanding fruit characteristics and generous yields describe the 2013 harvest. Harvest started slightly earlier than previous years after an ideal growing season that provided optimum temperatures for grapes to ripen. We had a wealth of sunshine and consistently warm days and cool nights, allowing the fruit ample time to develop full, rich flavors with great color and balance.
The grapes undergo a five day cold soak before fermentation to extract optimal color and aroma. After primary fermentation, the wine is pumped into French oak barrels, where it undergoes natural malolactic fermentation, followed by 16 months of aging.
FIG TAPENADE ON GRILLED CIABATTA
• 1 cup dried Black Mission Figs
• ½ cup pitted Moroccan oil-cured olives
• 2 anchovy filets, rinsed and dried
• 2 tablespoons capers
• 1 tablespoon Oloroso Sherry
• 1 tablespoon Dijon Mustard
• 1 tablespoon lemon juice
• Salt and black pepper
• 1 tablespoon extra virgin olive oil
• 1 loaf Ciabatta Bread
Remove stems from dried figs and cut into small pieces. Place in sauce pan with 1 cup of water and simmer for 5 minutes.
Place figs into a food processor with the remaining ingredients and blend to a semi-smooth paste to create fig tapenade.
Slice Ciabatta crosswise into 1 inch slices. Brush with extra virgin olive oil and place on a medium hot grill until crisp. Top with fig tapenade.
Recipe created by St. Francis Executive Chef Bryan Jones