2016 Quivira Zinfandel

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Size

Vintage

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$23.99

5 in stock

Winemaker Notes

On the palate, a full range of fresh red and dark fruit, with just a small jammy concentration, fans out into a rich and round mouthfeel with balanced, refreshing acidity. Savory notes of graphite, chocolate and vanilla add layers of flavor to the fruit, finished by an accent of classic Dry Creek Valley baking spice.

THE VINTAGE
The 2016 vintage was the drought-breaking vintage, which resulted in highyields of exceptional quality. Our own estate-grown  Zinfandel contributes over 80% of the final 2016 blend; this wine is anchored in a majority of organically farmed fruit from Quivira. Phased harvesting is a signature practice as we pick Zinfandel at various stages of ripening to capture a spectrum of flavors. 2016 Zinfandel was harvested in phases between 23-26 Brix to capture both attractive red flavors with pepper at lower-sugar levels as well as deeper purple fruit like boysenberry and blackberry at higher-sugar levels.

92 Points Wine Spectator

About Quivira Vineyards

The winemaking style at Quivira emphasizes balance and transparency of terroir utilizing thoughtful low-input winemaking to produce wines that proudly showcase their varietals and origins. In crafting these wines, Hugh uses a light touch when working with the raw materials. This is not a hands-off approach, it simply means that manipulation is intentionally and thoughtfully minimized to only those operations the wine truly needs. In fact, it requires even more engagement via more frequent observation and tasting to best know when and when not to intervene. Hugh likes to develop complexity by judiciously using a few techniques: blending, co-fermentation, phased harvesting and barrel aging – both oak and acacia wood.

FARMING

From the very beginning, Quivira has been committed to maintaining the long-term health of the Estate. It is our philosophy that the vines are only as healthy as the entire ranch. Quivira’s winegrowing program is driven by the seamless vision of quality shared between winemaker, Hugh Chappelle, and owners Pete and Terri Kight.

Hugh is an innovative winemaker with a breadth of experiences in mining terroir for flavor and understands international benchmarks for fine wine. He is thoughtfully committed to maximizing the vine’s potential and rigorously farms for the Quivira hallmarks of balance, freshness, and complexity. The team at Quivira have shared objectives, and are singularly focused on wine quality. We believe that farming this way is the best thing for the quality of the wines and not coincidentally it is the best thing for the entire community.

 

2016 Quivira Zinfandel

$23.99

5 in stock

Country

Size

Vintage

Categories: , ,

Winemaker Notes

On the palate, a full range of fresh red and dark fruit, with just a small jammy concentration, fans out into a rich and round mouthfeel with balanced, refreshing acidity. Savory notes of graphite, chocolate and vanilla add layers of flavor to the fruit, finished by an accent of classic Dry Creek Valley baking spice.

THE VINTAGE
The 2016 vintage was the drought-breaking vintage, which resulted in highyields of exceptional quality. Our own estate-grown  Zinfandel contributes over 80% of the final 2016 blend; this wine is anchored in a majority of organically farmed fruit from Quivira. Phased harvesting is a signature practice as we pick Zinfandel at various stages of ripening to capture a spectrum of flavors. 2016 Zinfandel was harvested in phases between 23-26 Brix to capture both attractive red flavors with pepper at lower-sugar levels as well as deeper purple fruit like boysenberry and blackberry at higher-sugar levels.

92 Points Wine Spectator

About Quivira Vineyards

The winemaking style at Quivira emphasizes balance and transparency of terroir utilizing thoughtful low-input winemaking to produce wines that proudly showcase their varietals and origins. In crafting these wines, Hugh uses a light touch when working with the raw materials. This is not a hands-off approach, it simply means that manipulation is intentionally and thoughtfully minimized to only those operations the wine truly needs. In fact, it requires even more engagement via more frequent observation and tasting to best know when and when not to intervene. Hugh likes to develop complexity by judiciously using a few techniques: blending, co-fermentation, phased harvesting and barrel aging – both oak and acacia wood.

FARMING

From the very beginning, Quivira has been committed to maintaining the long-term health of the Estate. It is our philosophy that the vines are only as healthy as the entire ranch. Quivira’s winegrowing program is driven by the seamless vision of quality shared between winemaker, Hugh Chappelle, and owners Pete and Terri Kight.

Hugh is an innovative winemaker with a breadth of experiences in mining terroir for flavor and understands international benchmarks for fine wine. He is thoughtfully committed to maximizing the vine’s potential and rigorously farms for the Quivira hallmarks of balance, freshness, and complexity. The team at Quivira have shared objectives, and are singularly focused on wine quality. We believe that farming this way is the best thing for the quality of the wines and not coincidentally it is the best thing for the entire community.

 

Winemaker Notes

On the palate, a full range of fresh red and dark fruit, with just a small jammy concentration, fans out into a rich and round mouthfeel with balanced, refreshing acidity. Savory notes of graphite, chocolate and vanilla add layers of flavor to the fruit, finished by an accent of classic Dry Creek Valley baking spice.

THE VINTAGE
The 2016 vintage was the drought-breaking vintage, which resulted in highyields of exceptional quality. Our own estate-grown  Zinfandel contributes over 80% of the final 2016 blend; this wine is anchored in a majority of organically farmed fruit from Quivira. Phased harvesting is a signature practice as we pick Zinfandel at various stages of ripening to capture a spectrum of flavors. 2016 Zinfandel was harvested in phases between 23-26 Brix to capture both attractive red flavors with pepper at lower-sugar levels as well as deeper purple fruit like boysenberry and blackberry at higher-sugar levels.

92 Points Wine Spectator

About Quivira Vineyards

The winemaking style at Quivira emphasizes balance and transparency of terroir utilizing thoughtful low-input winemaking to produce wines that proudly showcase their varietals and origins. In crafting these wines, Hugh uses a light touch when working with the raw materials. This is not a hands-off approach, it simply means that manipulation is intentionally and thoughtfully minimized to only those operations the wine truly needs. In fact, it requires even more engagement via more frequent observation and tasting to best know when and when not to intervene. Hugh likes to develop complexity by judiciously using a few techniques: blending, co-fermentation, phased harvesting and barrel aging – both oak and acacia wood.

FARMING

From the very beginning, Quivira has been committed to maintaining the long-term health of the Estate. It is our philosophy that the vines are only as healthy as the entire ranch. Quivira’s winegrowing program is driven by the seamless vision of quality shared between winemaker, Hugh Chappelle, and owners Pete and Terri Kight.

Hugh is an innovative winemaker with a breadth of experiences in mining terroir for flavor and understands international benchmarks for fine wine. He is thoughtfully committed to maximizing the vine’s potential and rigorously farms for the Quivira hallmarks of balance, freshness, and complexity. The team at Quivira have shared objectives, and are singularly focused on wine quality. We believe that farming this way is the best thing for the quality of the wines and not coincidentally it is the best thing for the entire community.