Some days, you just want a bold red wine.  That is what Zinfanels are, and arguably, the best come from Dry Creek Valley in California.  Fun Fact: Dry Creek Valley AVA (American Viticultural Area) is not actually dry at all; it has simply been dammed up so that the water flow has been reduced, but it is still a tributary to the Russian River.  The northern portion of the valley was stopped up with Warm Springs Dam in 1982, creating a year-round streamflow from Lake Sonoma that continues South to the Russian River.  Dry Creek Valley is a small 16 x 2-mile viticultural area where you’ll find two roads, five stop signs but no stop lights, one deli/bait shop, and 9,000 acres of mostly family-owned farms.  It is home to one of the densest concentrations of old vine zinfandel in the world and considered the best place to produce the bold wine grape, home to Ridge’s Lytton Estate, Raffanelli, Seghesio, Mauritson, and Dry Creek Vineyard wineries, and more top wineries I can’t afford.

Nobody knows Old Vine Zinfandel better than Cline Family Cellars.  Fred and Nancy Cline founded their Contra Costa County winery in 1982, featuring Rhone Varietals and Zinfandel on 100+-year-old vines planted by Italian, Spanish, and Portuguese immigrants in the late 1800s.  In 1989, they expanded their small business and old vines, when they purchased a beautiful property in the Los Carneros region of Sonoma County. Cline is now one of the largest holders of 100-year-old vineyards in California.  Realizing early the value of the head-trained vines planted in sandy soils (phylloxera-free), they began a revitalization project that has kept these amazing old vines in production today.  The yield from these ancient vineyards is small, but the fruit is concentrated and of very high quality.

Besides being the largest owner of 100+ year vineyards, they also source from small family-run operations with old vines. One of the Cline Family’s source of old-vine Zinadel is the School House Creek Vineyard in the famed Dry Creek Valley. The vineyard is owned by the Petersen’s, one of the oldest grape-growing families in the region.  The vineyard is in the northern part of the valley, close to Lake Sonoma, on an eastern bench facing southwest.  The valley holds the daytime heat, ripening grapes on these old vines, between 40-100 years old, until sundown when cool Pacific Ocean breezes blow through the canyon, extending the growing season. 

The success of School House Creek Vineyard comes from years of vigilante farming and rootstock selection before planting. These vines are planted on St George rootstock, known for sending roots deep down into the soil in search of water and nutrients. The roots can grow as deep as 40 feet and reach the Dry Creek aquifer, making them naturally drought-resistant and allowing for the least amount of intervention during the growing season possible. This Cline Eight Spur Zinfandel is made from 100% Zinfandel grapes harvested from 100-year-old vines at the northernmost end of Dry Creek Valley. These traditionally planted Zinfandel blocks are distinctive, with their short, stout vines standing on their own with no trellis or support. Their gnarled arms, reaching in all directions, are naturally low yielding, planted directly into sand soils, and make wine of fantastic concentration. Old-time farmers called this vine pruning technique “Eight Spur.” A result of back-breaking work, going vine-to-vine to create a canopy that exposed grapes to the right mix of sun, breeze, and shade.

Grapes are hand-harvested at night, sorted, and gently destemmed. Fermentation is natural and warm, with temperatures peaking at 90ºF.  Wine is left on skins for 18 days, gently pumped over twice a day, then three times a day at peak fermentation before dropping to once a day for the final 8 days.  The wine is then gently pressed into separate portions for malolactic fermentation in barrel as it ages for 15 months in 40% new French oak.

Eight Spur Zinfandel displays loads of blueberry and strawberry flavors, with hints of cinnamon, tobacco leaf, and vanilla. Medium-full-bodied with mouthwatering acidity and fine-grained tannins, the finish is opulent and long.

Dry Creek Valley is one of the oldest growing areas in California. By the late 1880s, the region had more than 800 acres of vineyards, the majority planted to Zinfandel.  These traditionally planted Zinfandel blocks are distinctive.  Short stout vines stand on their own with no trellis, free-standing, low to the ground and spur-pruned to eight canes to form well-spaced branches.  Original farmers called this vine pruning technique “Eight Spur.  Tasting Panel 93 pts

An old-school Zin that smells fresh from the briar patch, this is ripe but not over the top, showing lively flavors of wild berry, licorice and savory cracked pepper.  Wine Spectator 93 pts

Cline “Eight Spur” Zinfandel 2021

In tasting Cline’s Eight Spur Dry Creek Zinfandel, I am reminded how much I like good Zinfandel and also reminded I can’t afford those types of Zin on a regular basis. Until now, under $20 for this quality Zin, heck yeah. I gathered a good group of cork dorks to help me with the adjectives for this wine. The first thing we noticed is that at 14.5 % alcohol, this is not the type of Zin to overpower you and still be able to have food. Aromas of fennel, dark chocolate, and strawberry rhubarb pie. Medium to full-bodied in the mouth with continued berry flavors of raspberry and blackberry. Spices like cardamon and five-spice, dark plum, and framboise. Balanced acid and fruit with a long finish make this an easy-drinking zin that is full but not cloying. We could see loving this wine with roasted vegetables and mushrooms on the grill. If you want to enjoy a great zin worth well above the price, this is definitely the wine for you. 

Regular Price: $24.99

Internet Average: $27.00

*Sale price is on 6 or more bottle purchase

Wine is packed in a 12-bottle case

*Wine pricing for these wine promotions are held for two weeks after the email offer.

We can hold wines in unpaid reserves for two weeks to allow you time to pick up your wine. If it takes you longer than that to pick up your wines, give us a call, and we can process your wine and move it to paid reserves.

Orders must be done by replying to this email. The reason is that I need to keep control of the inventory in one central spot. Emailing or calling your favorite wine geek at one of our four stores may not get your orders in on time to be counted or processed and this creates a helter-skelter for us to get you the wine. For the same reason, ordering on our online Web Store is linked to our regular price, and this sale price is only offered on the email platform. It is also why it takes me some time to respond due to the deluge of orders that I sometimes get. We haven't reached the efficiency or volume of Amazon yet. Thank you in advance for your patience.

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Cheers!

—John Hannum, Fine & Rare Wine Specialist

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