June 2007 Wine Tasting Notes:
2005 Daniel Gehrs Zinfandel, Santa Ynez Valley.
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This wine is a purple-edged garnet color with excellent clarity. It offers light intensity aromas of brambly berries dominated by black cherry accented by light smoky notes and hints of spice. On the palate, cherry and bramble are laced with briary notes. A racy acidity accentuates the juiciness of the fruit flavors. Bolder alcohol and slight tannins contribute to a medium body and a sleek, smooth mouthfeel. The wine finishes with persistent bright cherry and bramble. |
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Cumulative Score: 89 breakdown 14.4% Alcohol $24.00 Retail (from winery); Production volume unspecified |
Reserved extraction and zesty acidity of this wine is very juicy and refreshing. Do not expect a jammy, raisiny Zinfnadel. A combination of cooler climate, cooler vintage and harvesting at lower potential alcohol yields a more composed expression of this variety. Decanting is highly recommended. It is delicious now but will benefit from a little time in bottle, and should drink well for at least 4 more years. Should pair very well with Mediterranean foods. |
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More reviews of Daniel Gehrs Wines More on the Santa Barbara County AVA |
100% Zinfandel from Plam Vineyards next to the Santa Ynez Mission. Fermented in small open-top fermenting bins, the finished wine was barrel aged for just under 12 months.
Zinfandel is THE grape of California. Initially thought to be of Italian origins, its ancestry has been traced to the Crljenak grape (pronounced: Tsurl-YEN-ack, according to Michael Heim, Professor of Slavic Languages and Literatures at UCLA) of Croatian origins. Recent DNA analysis demonstrated this and disproved previous beliefs that it originated from the Primitovo grape. Zinfandel thrives in warm climates and shows very fruity, jammy raspberry, blackberry, boysenberry, cranberry and black cherry - often with a prickly or briary note. Cinnamon and Licorice may also be seen. It has come a long way since its usage as the core of California 'jug wines' and some great varietal Zinfandel wines are now being produced with wines made from old vine fruit coming into the limelight of late. Only a little over 50 acres of Zinfandel were in existence in Santa Barbara County. After this vintage, both Plam and Lafond vineyards' planting of the varietal were pulled, leaving negligible acreage in the county. The Hambrecht clone, along with other historic clones, was propagated from cuttings from vines as old as 100 years at the small Heritage Vineyard operated by U.C Davis and in Oakville.
The 2005 year saw an increase in crops over the preceding years. The year is being compared to the acclaimed 1997 vintage because of a very long and generally cool growing season without heat spikes. This long season resulted in extended hang times in even temperatures which gave the fruit good extraction but lower sugar levels. The slow ripening of the fruit is expected to make for elegance and balance in the wines of this vintage.
The 93-acre Plam Vineyard was planted to 58 acres of vines by Napa veteran. Ken Plam in 2001. Alluvial soils of a tributary of the Santa Ynez River, and a warmer climate of the Santa Ynez Valley were home to Chardonnay, Riesling, Sauvignon Blanc, Viognier, Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot Sangiovese and Petit Verdot. The Zinfandel vines were pulled out after the 2006 harvest. After being unsuccessful in getting approval for his on-site wine production facility, Ken Plam sold the vineyard after the 2006 harvest. It is now named Mission Estate Vineyard.
Daniel Gehrs developed his wine making expertise over the past 3 decades. He initially started making wine at home as a college student. Well armed for the job with a passion and a Political Science degree, he joined Paul Masson Vineyards, Saratoga, in the San Francisco Bay area. After two years there, he and his wife purchased Congress Springs Vineyards and spent sixteen years there making Zinfandel and Cabernet Sauvignon from old vines under his own label. Over the next three years, Daniel and wife Robin migrated slowly south until they arrived back in Santa Barbara County and Daniel took on wine making responsibilities at Zaca Mesa. After four years, he left Zaca Mesa. He currently makes wines for several label in addition to his own and is an active consultant to other producers in the area. He sources the fruit for his grapes from all over California. Stylistically, Daniel believes wine should be a companion to food and strives to make his wines food-friendly, with lower alcohol levels than most producers today. Daniel makes his current releases at the Lucas & Lewellen winery facility in Buellton.
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5 points |
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Nose |
3 points |
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Palate |
3 points |
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Finish |
4 points |
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Tannins |
5 points |
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Acidity |
4 points |
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Alcohol |
5 points |
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Aging potential |
2 points |
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Overall quality |
8 points |
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