2004 Estate Zinfandel,
Jaoquin’s Inferno
Sonoma Mountain
Alcohol 15.5%, Total Acidity .69, pH 3.68
89 Cases Produced

Wine Notes [PDF]

Tasting Notes: This Zinfandel has ripe fruit flavors reminiscent of raspberry and dark cherry. In the nose there is a wonderful earthy-ness foretelling elements of coffee, spice, pepper and a hint of chocolate in the wine. Our 2004 has a wonderful balance of structure and softness. The mouthfeel is silky smooth with a lasting finish.

Vineyard: Our Sonoma Mountain Estate Zinfandel, Jaoquin’s Inferno, is a Demeter-certified Biodynamic® wine produced entirely from the Benziger Family Estate.  The Sonoma Mountain appellation is one of the smallest and most exclusive appellations in California. The four Aristotelian elements: earth, water, air and fire, believed by ancient civilizations (and supported by today’s science) to make up all objects in the universe are the icons and benchmarks of this wine.  We believe that every place on earth has a different combination of earth (soil), water (bonds a plant to its environment), air (light) and fire (warmth).  When these elements are united in ideal ratios, the fifth element (spirit) appears – the ultimate expression of pour connection to the land.

Vintage: The amount of rainfall, though early, was normal. Dry weather reigned from March, the warmest March on record, to October. The warm weather jump-started the growing season, making farmers nervous. Things did cool down for spring extending bloom. Periods of long bloom affect uniformity in reds causing a potential of uneven ripening within an individual grape cluster. In our vineyards, we ‘green drop’ to balance the crop and eliminate late ripening fruit at the end of verasion. Summer was moderate without any heat waves; but it was humid raising concerns of mildew. By the end of July it was evident that an early harvest was upon us. High temperatures are not unusual in late summer and early fall but humidity under 20% is very unusual. In fact the average low humidity over the previous five years didn’t go below 30%. Extended periods of hot, dry weather are difficult for a grapevine to endure.  With almost two weeks of 10 - 20% humidity in late August and September, mildew was now the least of concerns! Grape sugar was soaring before flavors had matured; our growers did a great job sustaining vineyards until flavors developed. By the end of September we were evaluating an outstanding vintage. 2004 is a vintage of ripe and well-developed flavors with the best overall quality in years.

Winemaking: This wine was blended from grapes picked from one block.  A variety of techniques were used to maximize the character of each individual lot.  For example, all lots were cold soaked, but some for as little as one day and others for as many as five.  Indigenous yeasts were used, and some were fermented in 3 /4 ton bins and punched down daily by hand. All of the lots underwent malolactic fermentation and all were aged in French oak barrels for 19 months. The wine was bottled in April 2006. 

Benziger Farming Practices: At Benziger Family Winery, we are dedicated to winemaking that reveals the true character of the vineyard, the varietal and the vintage in certified-sustainable, -organically grown and -Biodynamic® wines defined by individuality and the passion of the people who make them. Through our commitment to natural farming and environmentally and socially responsible business practices, we strive for sustainability and the preservation of our Sonoma Mountain family winery for generations to come.