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What exactly is the relationship with Detert here? Is Detert made in Bedrock’s facilities or is Bedrock making something from Detert fruit?
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I was wondering the same thing.
I recall hearing in one of the podcasts that Bedrock purchased fruit from Detert’s To Kalon CF vines. Perhaps this is it?
We were very fortunate to be one of the first two wineries offered fruit from the 1979 planted East Block Cabernet Franc at Detert starting last year- it has historically only gone to Mondavi and the family label for decades. Lucked into a pretty amazing year to start working with it!
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Well that is fun. Looking forward to it.
Opened a 2016 Monte Rosso while listening to the podcast. Recent CT reviews have been somewhat ambivalent, so I wanted to check-in. Fear not, this is a stunning, gorgeous, medium bodied wine that shows bedrock at its most elegant.
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Brilliant marketing at the end for the a short-term drinker and long-term collector cases for the release lol. I’m going to have a hard time keeping this to 3 cases.
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I’m using my UtW order as an excuse -“well it just makes sense to fill out an additional case to combine with my UtW stuff”. Hope to keep it to 2 cases.
What are the alcohols looking like on the reds here, given how late the grapes were picked in 2023? Are we talking mid-13’s?
And here I was thinking that ‘23 would be the year I finally commit to stashing a case of OVZ deep in the cellar only to find every 2-3 years when I reinventory. Oh wait, still going to do that!
The case of OVZ is a given
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No, it’s not.
Signed,
David’s wife
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The good thing for me this go around is that today is the last day on this month’s credit card statement. I can float the pain an additional month.
If wineries let you pick the day your card was run (within the month), that may get people to buy more wine to take advantage of the float.
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Detert isn’t in this release, right? (Saw it mentioned above, but didn’t see in the notes or hear on the pod)
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No, it’s not.
They Zin and Heritage wines are in the low to mid-14s for the most part, the whites less than that and Bien Nacido Syrah is closer to 13%. Even in a cool, even-ripening year like 2023 you still have the uneven ripening and resulting “soak up” in tank of Zinfandel- even picked at a relatively low 23 brix the must will soak to 24 due to some of the earlier ripening berries and you are at 14.2% right there. Some year where there is plenty of fruit we might try to make a sub 13% alcohol Zinfandel from the same block as one we pick under our normal, flavor-driven, protocols just to showcase the difference- that said, most underripe Zinfandels start losing site character and can be pretty vapid in my experience.
All that said, we are almost always the earliest picker at any vineyard we share with other producers, oftentimes by 7-10 days. I always find it interesting when you compare the alcohols on finished wines because in California there are no preclusions on watering back excessively ripe musts- so we might have the same finished alcohol as another producer even though we picked days earlier and many brix lower. The difference shows in the fruit tone and ageworthiness (excessive hangtime oxidizes phenolics) which is why I think our wines tend to age pretty well by Zinfandel standards compared to some out there (that, and all the other varieties that contribute color, tannin, acid, etc.). Also, the reason why I think the old Ravenswood and Ridge wines from the 90s have stood the test of time- they were picked ripe but not overripe.
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I am guessing it will be on the Spring Release if I had to bet. Tastes fantastic, but quite young, in barrel right now.
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Thanks Morgan! We appreciate you and the entire Bedrock Team! Looks like another multi-case purchase.
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Great explanations here
Cheers!
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