TN: Bedrock/Carlisle + Others (long/boring)

We tried tonight (8/3/16) some New Zins:

  1. Carlisle Compagni-Portis SonomaVlly/SonomaCnty (13.7%; Plntd: 1954; GWT/TrousseauGris/Riesling; 200 cs;
    Pharmed by PhilCoturri/Organic; 4 hr cold soak; Frmtd: SS; no M-L) 2014
    : Light yellow color; very fragrant/
    perfumed GWT/lychee/hair oil/spicy powerfully aromatic nose; soft rich/lush very strong GWT/hair oil/lychee
    very spicy light herbal lovely flavor; very long/lingering very strong GWT/hair oil/lychee/spicy very
    floral/perfumed soft/ripe/lush finish; quite a lovely expression of Calif GWT. $28.65

  1. BedrockWineCo CompagniPortisVnyd/SonomaVlly/SonomaCnty WW (14.2%; Pharmed by PhilCoturri; Dry farmed;
    Plntd: 1954; GWT/TrousseauGris/RoterVeltliner/Riesling/Chard + others; 50% destemmed & cold-soaked for
    4 hrs/ 50% whole-cluster pressed) 2014
    : Light yellow color; more subtle spicy/floral/light GWT almost
    Malvasia-like some stony/mineral more complex nose; light floral/GWT/lychee somewhat tart slight stony/
    mineral flavor; very long slightly tart some floral/lychee/GWT slight stony/mineral finish; more
    restrained in style. $26.50

  1. Ridge Zin HookerCreek/SonomaVlly/SonomaCnty (BedrockVnyd; 96% Zin/2% AlicanteBouschet/2% PS; 2% water
    addition; 15.0%; 34 brls; bttld 12/2015; Drk: 9/15-9/21-9/22: JO) 2014
    : Med.dark color; very strong bright
    blackberry/raspberry/Zin some dusty/OV slight herbal/thyme some vanilla/oak quite spicy lovely nose; rather
    tart very bright very spicy/raspberry/blackberry/Zin light dusty/OV some vanilla/oak balanced classic Ridge
    flavor w/ modest/brisk tannins; very long/lingering very spicy/raspberry/blackberry/Zin some vanilla/oak bit
    dusty/OV finish w/ light nervy tannins; very classic Ridge Zin in style; a lovely Zin of LyttonSprings level.
    $30.00 (Z-List)

  1. BedrockWineCo BedrockHeritage BedrockVnyd/SonomaVlly RW (127 yr old vines; 25 varieties including Mondeuse/
    BequignolBlanc; 14.6%) 2014
    : Med.dark color; deeper strong more blackberry/Zin/boysenberry quite dusty/OV
    light toasty/oak more complex nose; bit softer slight tangy/metallic/sharp deeper blackberry/boysenberry/Zin
    more dusty/OV light toasty/oak more complex flavor w/ ample hard/ripe tannins; very long/lingering deeper
    stronger blackberry/boysenberry/Zin/less spicy light toasty/oak rather dusty/OV finish w/ ample hard tannins;
    more depth & broader flavors and less intrusive winemaking; a beautiful expression of Bedrock. $38.50

  1. LimerickLane Zin BedrockVnyd/SonomaVlly/SonomaCnty (14.8%) 2014: Very dark color; ripe fruit strong toasty/
    smokey/oak strong ripe/blackberry/Zin/boysenberry rather dusty/OV quite rich/big fruit nose; softer very
    rich/lush strong toasty/smokey/oak rather ripe blackberry/boysenberry/Zin slight dusty/OV less complex flavor
    w/ lighter/smoother tannins; very long ripe/blackberry/boysenberry/Zin light dusty/OV strong toasty/oak finish
    w/ some smooth/ripe tannins; classic LL ripe style and less expressive of Bedrock vnyd. $48.00

  1. Bedrock Zin LimerickLaneVnyd/RRV/SCnty (14.0%; Plntd in 1910) 2014: Med.dark color; lightly spicy/herbal rather
    light/blackberry/raspberry/Zin bit simple pleasant nose; lightly tart lighter simple/raspberry/blackberry/Zin/
    lightly spicy light toasty/oak simple flavor w/ light gentle tannins; med.long slightly tart simple blackberry/
    raspberry/Zin very light dusty/OV finish w/ light tannins; a rather weak Zin for a Bedrock, a bit on the simple
    side, and not the depth you’d expect from LL vnyd; a pleasant enough Zin but just that. $38.00

  1. Carlisle Zin MonteRossoVnyd/SonomaVlly/SonomaCnty (15.1%; Plntd: 1886; + 9% GrandNoir; 265 cs; U/U) 2014[/b]: Dark
    color; very strong bright/raspberry/Zin/Zinberry/very spicy light toasty/oak rather dusty/OV more complex quite
    aromatic nose; lightly tart deep/ripe raspberry/blackberry/Zin/bright/very spicy fairly dusty/OV light earthy/
    loamy structured rather high-toned flavor w/ light edgy tannins; very long/lingering bright/raspberry/blackberry/
    Zinberry/Zin/very spicy light toasty/oak fairly dusty/OV complex finish w/ modest nervy tannins; very spicy &
    bright for a Carlisle Zin; very structured & will go out yrs; a beautiful Carlisle Zin; my favorite. $44.50

  1. BedrockWineCo Zin MonteRossoVnyd/SonomaVlly/SonomaCnty (Block 32; Plntd: 1886; 14.5%; 2%-3%
    AlicanteBouschet/GrandNoir) 2014
    : Med.dark color; beautiful briary/brambly very aromatic Zin/raspberry/very spicy
    high-toned light dusty/OV light oak fairly complex nose; rather tart very floral/fragrant/brambly/briary bright/
    raspberry/Zin/blackberry bit dusty/OV high-toned flavor w/ ample angular tannins; very long high-toned/raspberry/
    blackberry/Zin/very spicy structured light oak rather dusty/OV very perfumey complex finish w/ some firn tannins;
    needs age and should go another 10-15 yrs; a beautiful MR Zin. $42.50

  1. BedrockWineCo NervoRanchHeritage/AlexVlly/SonomaCnty (14.5%; Planted in 1896-?; Zin/Negrette/PS/
    AlicanteBouschet/GrandNoir/Grenache/Carignane/TrousseauNoir/Cardinal/Burger/Semillon/SauvBlanc) 2013
    : Dark
    color; low-key bright raspberry/Zinberry/Zin/lightly spicy light toasty/oak attractive nose; soft light
    very raspberry/Zinberry/Zin slight spicy light toasty/oak flavor w/ light tannins; long bright/raspberry/
    Zinberry/Zin/blackberry light toasty/oak some soft finish w/ light gentle tannins; a pleasant enough Zin but
    not much OV character and a bit on the simple side. $39.00

  1. Bedrock NervoRanch Heritage RW AlexVlly/SonomaCnty (14.5%; Plntd in 1896; Zin/Negrette/Abouriou/Alicante
    Bouchet/Carignane/Cinsault/PS/Valdigue/TrousseauNoir/Cardinal/Burger/Colombard/SauvBlanc) 2014
    : Dark color;
    stronger more blackberry/raspberry/Zin/spicy light toasty/oak light dusty/OV stronger nose; bit tarter but
    still a bit soft rather spicy/raspberry/blackberry/Zin light dusty/OV/earthy light toasty/oak bit simple
    flavor w/ light smooth tannins; med.long soft some spicy/raspberry/blackberry slight dusty/earthy/OV finish
    w/ light tannins; a bit more intensity but still a bit on the light side; lacks the depth & character of
    the other Bedrock Zins; a pretty Zin but just that. $38.00

More stuff from TheBloodyPulpit:

  1. Compagni-Portis: I liked both of these whites quite a lot, but for different reasons. The Carlisle was pure/
    exhuberant GWT w/o being over the top like some Z-H GWT’s. The Bedrock was more interesting, more restrained,
    more complex w/ some stony/mineral character, plus more acidity. Wouldn’t throw either one of these
    out of bed.

  1. BedrockVnyd Zin: Of these three Zins; I really liked the Ridge & Bedrock. The LL spoke more of the LL winemaking,
    on the ripe side, and not so expressive of the Bedrock vnyd. The Ridge showed classic Ridge winemaking, but
    still was expressive of Bedrock vnyd. The Bedrock seemed more expressive of the Bedrock vnyd…at least as I
    recognize it. The Ridge was a bit simpler w/ very spicy Zin fruit and the Bedrock seemed more structured and
    complex. All in all, a very interesting comparison. All three outstanding Zins.

  1. Bedrock Terroir: So we have here 3 Bedrock vnyd wines from 3 producers, from the same vintage. Surely…
    but Shirly…one should be able to identify a common thread in these 3 wines and definitively identify the
    terroir of Bedrock vnyd. Alas…I was not able to pick out any singular/common trait that I could put my
    finger on. Maybe the Bedrock vnyd doesn’t have a unique terroir? Maybe I’m just a klutz when it comes to terroir?
    Maybe this terroir thing only exists in France?? Maybe nobody knows jack-$hit about terroir? Maybe this
    terroir thing is all smoke & mirrors? Maybe Matthews is right and terroir is just a myth? Beats heck out of me.
    The 3 wineries take their grapes from different blocks of Bedrock vnyd…so maybe that’s part of the
    problem. But if I were given these three wines blind and asked if they came from the the same vnyd, I’d
    be hard pressed to say “yes”. Friggin’ terroir.

  1. NervoVnyd: The one time DaveGates walked the NervoVnyd w/ me, I was impressed by the vines. Ugly/gnarly old
    beasts. Yet the Zins that come from that vnyd continue to underwhelm. I can’t recall a reall great Zin that
    I’ve had from Nervo by Ridge. Every time I try a Ridge Nervo Zin…it’s always “meh”…just one step above
    3Vllys or EastBench Zin. Maybe Mike Officer should make a Nervo Zin to see if that vnyd is truly capable
    of greatness.

  1. MonteRosso: Little doubt that this is one of Calif’s great vnyds (not just Zin, but also Semillon). I fell in
    love w/ it when Ravenswood first started using it. It gives very structured Zins w/ loads of spicy character
    and lots of high-toned Zin fruit.

#3 adds up to 102% (including 2% water??) why water added?

Not that you needed another wine but I would have been interested in how the Wilde Farm Bedrock showed in that company. I have really liked their take on the vineyard.

Looks to me, Julian, that the varieties add up to 100%. The 2% water addition (watering back) was to reduce the
sugar level in the must and reduce (slightly) the alcohol level. That’s a pretty small water addition. They’re just
tweaking the alcohol down a bit.

Water adds are fairly commonplace, seeing it listed on the label is not.

Do a little quick math and that mere 2% add comes to almost $7k at retail. Free money.

Awesome notes Tom - absolutely loving this line up! I keep thinking I need to compare some of the Bedrock and Carlisle offerings from the same Vinyard but haven’t pulled the bottles from my off-site yet.

Thanks again for posting- great stuff.

I’m having trouble reconciling BP points 2 and 3. If there is no singular/common trait of the Bedrock Vineyard and you wouldn’t know blind that they come from the same vineyard, how are the Ridge and Bedrock wines more expressive of the vineyard than the LL?

Awwwwww, Brian…yee of little faith. I’m pretty certain the water addition was not made to bring in more $$$'s.
I suspect it was made to make what John thought would be a more balanced wine. In fact, it was probably calculated
to bring the wine in right at 15% is my guess.
With water additions, you can only guess as to how much to add…based on your experience as a winemaker. Once the
deed is done, there’s no going back…unless you RO the wine or something.

Did I say it was financially motivated Tom? I sure did not mean it that way. Let’s just say it was an unintended benefit. champagne.gif

There’s some ‘seat of the pants’ math used to figure out how much water to add to must prior to fermentation to try to bring down brix levels. From what I’ve heard, most use a 3% add to bring down red wine must 1 brix, with the hopes of lowering the alcohol by approximately .5-.6% (varies based on yeast, etc). It’s quite ‘unscientific’ in that all ferments are different - and reds can continue to ‘soak up’ and increase in brix for one or more days after the grapes are brought in and crushed.

Just my $.02 . . .

Well, Mike…those two BP points do seem to be inconsistent. You expect me to be consistent?? [snort.gif]

What I was trying to say is the LL spoke more to me of LL winemaking and less of Bedrock terroir. I found some commonality
in the Ridge & Bedrock wines that I didn’t find in the LL.

But as for being able to put my finger on a unique character that identifies the Bedrock terroir…I can’t do that.
A character that I could describe or identify blind tasting a Bedrock vnyd wine…no can do.

Given a Ridge Geyserville and a Ridge Bedrock blind…I seriously doubt I could correctly identify one from the other…knowing the two
I was tasting.

Clear?? Clear as mud, probably.

Fair enuf, Brian. An “unintended benefit” works for me.

Thanks for the comprehensive tasting, Tom!

Talk about taking one for the team (Drinking 'em too soon! Too soon!). I hope you had no wasted wines at the end of your research tasting! :wink:

Nope, Drew…no wasted wines. A longtime friend was down for TheOpera from Loveland (who’s a big Carlisle/Bedrock fan) &
I wanted to do something special for him w/ my tasting group. The btls were all pretty near empty at the end of the night.

Thanks for the excellent notes, Tom. Think I am going to have to so a side by side bedrock/carlisle tasting myself.

Great stuff Tom. Thanks for the comprehensive notes and thoughts on Bedrock. Next time you do the tasting let me know and I would be happy to throw a Wilde Farm Bedrock in the mix for your review, should there be interest.

I totally agree that the nuances of terroir at Bedrock are much more subtle than the effect of the diversity of vine variety - as you mentioned different blocks represent different mixture of varieties (we work with a block that is very mixed. Other blocks much less so.) - and the very old age of the vines themselves, which I think adds texture and depth that I associate with Bedrock fruit. Those two things I think make Bedrock filed blends very special. If you will allow for things other than soil and climate to define terroir then perhaps Bedrock could be said to have a unique and defining quality in that regard. Just a thought.