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2021 Zin Bob's Way

2021 Zin Bob's Way
Wine Specs
Vintage
2021
Varietal
Zinfandel
Appellation
Lodi
Vineyard
Harmony
Harvest Date
Sep 13, 2021
pH
3.6
Aging
36% Hungarian, 36% French, 28% American, 16 months
Bottling Date
Jun 18, 2023
Alcohol %
15.9
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In Stock
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$30.00
 
SKU: 21SVIZI7SLODOV2

Al Scheid and Lodi grape grower Bob Hartzell had a long and enduring friendship. Hanging out with the two of them was always entertaining, the zingers flying back and forth and hearing the never-ending supply of Lodi jokes from Al’s arsenal. While it’s true that Al wished never to be stuck in Lodi again, even he admitted that Lodi is Zinfandel heaven. One evening, after humbly apologizing for his umpteenth Lodi joke and promising to play nice, Al finally got Bob to break loose with a few tons of his precious fruit. Although Al and Bob are no longer with us, the tradition continues.

The 2021 vintage has aromas of juicy raspberry, cranberry and fig, with abundant red fruit and a lingering spicy oak finish. As always, we’re proud to present our 2021 Old Vine Zinfandel or, as we affectionately call it, Zin Bob’s Way.

Wine Specs
Vintage
2021
Varietal
Zinfandel
Appellation
Lodi
Vineyard
Harmony
Harvest Date
Sep 13, 2021
pH
3.6
Aging
36% Hungarian, 36% French, 28% American, 16 months
Bottling Date
Jun 18, 2023
Alcohol %
15.9
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Wine Profile
Vineyard
Zinfandel is a uniquely Californian variety and Lodi is the self-proclaimed Zinfandel capital of the world, producing over 40% of California’s premium Zinfandel. The vines for our Old Vine Zin were planted by long-time grower Bob Hartzell in 1974 and are on their own roots. They are traditional, natural-rooted, head-trained vines with thick, gnarled and twisted trunks. Instead of the more modern trellis systems used in today’s grape growing, this old school style results in lower yields, smaller berries, and intense, concentrated flavors.
Varietal Composition
100% Zinfandel
Winemaking
The grapes were hand-picked into 1½ ton bins. Upon arrival at the winery, they were destemmed and crushed into small fermentation bins. During the height of fermentation, the firm cap of skins and seeds that bubbles up and forms on the surface during red fermentation was punched down twice per day. The juice was held on the skins for about two weeks before being gently pressed into stainless steel tanks. After settling the heavy solids, the juice was racked clean into barrels for secondary fermentation and aging. The wine was then aged in Hungarian, French and American oak barrels.
Cases Produced
360