Old Vines Zinfandel, Tres Viejos, Sonoma County (2014)
Dense and brooding, this Zinfandel reflects its old vine heritage with layered aromas and concentrated dark berry flavors with a hint of lavender and espresso. Full-bodied, rich and luscious with an elegant finish.
Translated literally, tres viejos means “three old men.” At St. Francis, we use it to describe some of our exceptionally old, head-trained Zinfandel vines. Each year Winemaker Katie Madigan chooses fruit from three distinct regions across Sonoma County for a special blend in honor of these distinctive vines. The Russian River Valley fruit has bright, fresh acidity. The Sonoma Valley fruit is both dark and intensely flavored. The Zinfandel from Alexander Valley is intense and concentrated with wild berry flavors. All vines are over 80 years old, and are expressive of their growing regions.
Warm sunny days throughout the spring and summer months set the stage for a spectacular harvest in September 2014. The lack of rain meant that harvest began a little earlier than normal and was short in length, finishing up by the end of October. The temperate days leading up to harvest produced good yields of high quality fruit with concentrated flavors, complex aromatics and excellent structure.
Winemaker Katie Madigan ferments each lot independently in order to allow their unique characteristics to shine. She wants this wine to showcase the heritage of Sonoma County Zinfandel. After 16 months of barrel aging, this proprietary blend is finalized, reflecting the best of the vintage.
The Wine Advocate
San Francisco Chronicle Wine Competition
CHOCOLATE MINT CHIP COOKIES
• 2¼ cups semisweet chocolate baking wafers
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• 1/3 teaspoon salt
• ½ cup unsalted butter, room temperature
• ½ cup sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups green mint baking chips
Preheat oven to 350°F.
Line 2 baking sheets with parchment paper.
In a medium glass bowl, melt semisweet chocolate in microwave at 30 second intervals, stir between intervals, until chocolate is smooth. Set aside and let cool.
In a small bowl, combine flour, baking soda and salt. Set aside.
In a large mixing bowl, beat butter and sugar together until light and fluffy. Beat in the cooled chocolate, eggs and vanilla extract until smooth. Gradually stir in the flour mixture until combined, then fold in the mint chips.
Scoop rounded balls of dough onto the prepared baking sheets, leaving 2 inches between each cookie and bake for 8-10 minutes. Transfer the cookies to a wire rack to let cool.
Makes 25 cookies
Recipe created by St. Francis Executive Chef Bryan Jones