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HomeWines � Wines
2012 Joaquin\'s Inferno, Sonoma Mountain

2012 Joaquin's Inferno, Sonoma Mountain

Joaquin’s Inferno headlines amazing chocolate, black tea and coffee aromas, while black pepper and smoky notes compete for attention. Flavors of black cherry, vanilla and cedar open on the palate, with a nice toast nuance from oak aging. This wine’s aromas are constantly changing; it’s dynamic and alive with a round, wide entry.


595712
$65.00  /  Bottle
 
 
Cart Total:  $0.00
 
 
About This Wine
Three energetic varietals were allied to produce this dynamic wine using Zinfandel as the foundation. Joaquin’s Inferno headlines amazing chocolate, black tea and coffee aromas, while black pepper and smoky notes compete for attention. Flavors of black cherry, vanilla and cedar open on the palate, with a nice toast nuance from oak aging. This wine’s aromas are constantly changing; it’s dynamic and alive with a round, wide entry. The 2012 vintage has silky textures with soft, chocolate-like, tannins that reveal themselves in the middle and work towards the end.
Wine Profile
Vintage: 2012
Appellation: Sonoma Mountain
Acid: .63
PH: 3.70
Alcohol %: 15.5%
Tasting Notes: Three energetic varietals were allied to produce this dynamic wine using Zinfandel as the foundation. Joaquin’s Inferno headlines amazing chocolate, black tea and coffee aromas, while black pepper and smoky notes compete for attention. Flavors of black cherry, vanilla and cedar open on the palate, with a nice toast nuance from oak aging. This wine’s aromas are constantly changing; it’s dynamic and alive with a round, wide entry. The 2012 vintage has silky textures with soft, chocolate-like, tannins that reveal themselves in the middle and work towards the end.
Vineyard Notes: Joaquin’s Inferno is a Demeter-certified Biodynamic® wine produced entirely from the Benziger Family Estate. This wine is named after Joaquin Corona, whom Mike Benziger has worked with for 30 years- and whom he affectionately refers to as the “grape whisperer”. Joaquin tends the steep and overly crowded vines which sit high atop the hard to farm Sonoma Mountain vineyard block. Because of the difficult positioning of these 15 year old head-pruned vines, Joaquin had always referred to them as his inferno…and the name stuck.
Winemaker Notes: Zinfandel, Petite Sirah, Grenache, Malbec, and Cabernet Sauvignon were co-fermented (38%, 22%, 20%, 13% and 7% respectively) in small open top tanks. A variety of techniques were used to maximize the integration of each varietal’s character. Each lot was cold soaked, some for as little as one day and others for as many as five. Native yeasts were fermented in 3/4 ton bins and punched down daily by hand. The wine underwent malolactic fermentation and aged in French oak barrels for just over 11 months.
Tasting Notes:

Three energetic varietals were allied to produce this dynamic wine using Zinfandel as the foundation. Joaquin’s Inferno headlines amazing chocolate, black tea and coffee aromas, while black pepper and smoky notes compete for attention. Flavors of black cherry, vanilla and cedar open on the palate, with a nice toast nuance from oak aging. This wine’s aromas are constantly changing; it’s dynamic and alive with a round, wide entry. The 2012 vintage has silky textures with soft, chocolate-like, tannins that reveal themselves in the middle and work towards the end.

Vineyard Notes:

Joaquin’s Inferno is a Demeter-certified Biodynamic® wine produced entirely from the Benziger Family Estate. This wine is named after Joaquin Corona, whom Mike Benziger has worked with for 30 years- and whom he affectionately refers to as the “grape whisperer”. Joaquin tends the steep and overly crowded vines which sit high atop the hard to farm Sonoma Mountain vineyard block. Because of the difficult positioning of these 15 year old head-pruned vines, Joaquin had always referred to them as his inferno…and the name stuck.

Winemaker Notes:

Zinfandel, Petite Sirah, Grenache, Malbec, and Cabernet Sauvignon were co-fermented (38%, 22%, 20%, 13% and 7% respectively) in small open top tanks. A variety of techniques were used to maximize the integration of each varietal’s character. Each lot was cold soaked, some for as little as one day and others for as many as five. Native yeasts were fermented in 3/4 ton bins and punched down daily by hand. The wine underwent malolactic fermentation and aged in French oak barrels for just over 11 months.

Other Notes:

VINTAGE: 2012 starting out as a dry winter with substantial rains in late April-early May; the vines were able to get water at the appropriate time to induce beneficial vine growth. The remainder of the year had moderate temperatures, minus the typical heat spikes that our wine region is known for. This circumstance allowed for extended hang times, resulting in further flavor development and even ripening. It was a vintage that produced wines of abundance, while accruing striking poignancy. It will go down as one of the best vintages of the past forty years.

 
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