Kunde Family Estate - Wines
2006 Zinfandel
Harvest/Winemaking
- The wine was crafted from a blend of 90% Zinfandel, 7% Petite Syrah, and 3% Syrah. The complex blending of these varietals gives a greater depth of flavors while showcasing the Zinfandel grape's inherent zestiness.
- All of the fruit was harvested from our estate vineyards between September 28 and October 27 at an average Brix of 26.2°.
- Picked at full maturity, with each lot given a 2 - 3 day cold soak to enhance the vivid ruby color.
- The wine was fermented using a variety of selected yeasts to create complexity. Pumpovers were done twice a day with aeration. Fermentation temperatures ranged from 74° to 88° F.
- Aged for 16 months in small French, Eastern European, and American oak barrels.
- Bottled July 2008.
Food Pairing
Roasted pork tenderloin with a spicy rub
Aroma/Flavor Profile
Hints of pepper and berries in the nose with wonderful layered flavors of berries and wood spice. An elegant wine.
Winemaker's Comments
"The 2006 Kunde Family Estate Zinfandel is one sneaky character. It starts out as a well mannered and elegant claret styled wine, but the spicy flavors seem to grow in your glass. The beautiful berry aromas follow up and keep on coming. Pork tenderloin with a spicy rub would be just the match for this beauty - well-mannered but a little bit wild. Watch out - you might find the bottle disappearing somehow!"
Tim Bell
Winemaker
Watch Video Tasting Notes on our
2006 Zinfandel
Cases Produced
11,500
