Wild Thing 2019 Old Vine Zinfandel
September 23 & 28, October 16 & 22
10 months in a mix of American and French barrels -- 20% were new or one-year old
Uninoculated (“WILD”) yeast fermentation, which took 5 days to start (cold soak!) for total of 16 days on skins. Déléstaged (pronounced 'del-ess-TAHJd) three times before 12° Brix.
January 6-9, 2015
Aromas of black cherry, plum and raspberry fruit combine with a beautiful hint of vanilla-oak loveliness, smoothly textured in mouth, very creamy and round, the finish is long and has lush jammy fruit.
80% old vine Zinfandel , 1 4 % old vine Carignane , 5 % Petite S irah , 1% Alicante Bouschet. Old Vine Mendocino Zinfandel is a treasure. Grown o n the benchlands and slopes of mountainsides — this w ild - looking old vine Zinfandel offer s fruit that winemaker Carol Shelton , with her 3 5 + years of experience and creativity , has transformed into a wine that is concentrated yet soft, creamy and full of flavor . Our Wild Thing Zin fandel was named for these wild - looking vines and also for the uninoculated, or “wild,” yeast ferment that was used to create it. It takes a lot of effort to tame this wild fruit, but it is worth all the trouble.
Carol Shelton is widely cited as the most awarded winemaker in the United States. She has won countless medals for her wines and has been honored as Winemaker of the Year numerous times. After years of working with some of the industry’s top winemakers and wineries, Carol continues to win awards and accolades for premium Zinfandels produced under her own brand, Carol Shelton Wines. An Early Start Carol’s career got an early, and unusual, start. When Carol was six, her mom developed an “identify the scent” game using household herbs and spices. It was the beginning of Carol’s path into the wine industry. It quickly became apparent that Carol not only had a great sense of smell, but she was remarkably adept at figuring out the new smells as the game evolved. Poetry or Wine? Entering UC Davis with a penchant for poetry, Carol stumbled upon her true calling when she first entered a wine cellar. The wonderful aroma of wine aging in oak barrels was so enticing that it drew Carol to her life’s work. Under the tutelage of Ann Noble, the author of the Aroma Wheel, Carol worked hard and threw herself into her enology studies at UC Davis. One of Carol’s projects on yeast strains proved that different strains produce different flavor characteristics in wine. This early knowledge of yeast strains reflects today in the delicious, full-flavored wine Carol produces.