2015 Sin Zin:
This vintage marks 38 years of Sin Zin at Alexander Valley Vineyards. Our first vintage in 1978 was given out to family and friends, quickly attaining cult status among those lucky enough to receive a few bottles. Everyone loved the spicy flavors, memorable name and risqué label. The wine was so popular, that in 1980 we offered a few cases for sale and Sin Zin quickly became a cult classic.
Sin Zin is an elegant style of Zinfandel, due to our growing region and winemaking style. We harvest grapes from throughout the Alexander Valley - including the valley floor, hillsides and benchlands looking for a balance of ripeness and acidity in each lot to showcase our valley. This balance explains Sin Zin’s restaurant popularity; it is always a food friendly style of Zinfandel.
The western drought continued in 2015 and was once again the topic of much discussion. A cool spring, rain at bloom and a hot July along with the continued effects from the lack of rain contributed to lower yields. The Alexander Valley’s warm days and cool nights assure a remarkable balance of ripeness and acidity in the grapes. This climate, along with the effects of the drought resulted in grapes with terrific concentration and superb fruit flavors at harvest.
After fermentation the wine was aged for fourteen months in American oak barrels to add depth, complexity and texture. There is a spicy, earthy nose and the aromas of dark fruits, raspberry and vanilla hint at the luscious fruit in this dark purple, red-hued wine. There is great up front fruit with big flavors of black cherry, plum, chocolate and black pepper. This is a rich Zinfandel with good balance, chewy texture, nice acidity and a long, spicy finish.
Grilled meats, roasted poultry, stews, Italian dishes and hard cheeses.
- Alcohol: 14.7%
- pH: 3.74
- TA: 6.5g/L
Cool and spicy, this is a brightly fruited zinfandel with the woodland scents of bay and tree bark. Wine & Spirits contributing editor Patrick J. Comiskey said that it reminded him of “a shaded trail on Mount Tam” and the scent of Marin chaparral. It’s smoky and a little wild, a wine to decant for spit-roasted boar. (4,000 cases) -J.G - Wine & Spirits Magazine 91 Points