While the origin of Zinfandel has long been debated, a UC Davis research group put other theories to rest when they proved that Zinfandel originated in Croatia as an obscure grape called Crljenak, growing near the Dalmation Coast. How and when it arrived in the New World remains a mystery…how it arrived in California we know. Thirsty pioneers brought zinfandel cuttings from the east coast here to the Mother Lode during the gold rush of the nineteenth century. At Terra d’Oro and in Amador County, Zinfandel is what we do best.  Shallow topsoils, granite hardpan, hot summer days, and cool summer nights make a fabulous home for our favorite varietal. Hand selected every year from our many lots of Zin, Terra d’Oro Zinfandel is the flagship of our Zinfandel program. We head train and spur prune the TDO vineyards for maximum sunlight and controlled crop.

At Terra d’Oro, all our zinfandel vineyards are carefully handpicked and brought to the winery for processing. After being put into a hopper, which breaks open some of the berries, about fifteen gallons of juice per ton of grapes is removed. This process called saignée (from French, meaning “to bleed”) increases the solid to juice ratio during fermentation. The grapes are then destemmed and crushed and the must (a mixture of crushed and whole berries, grape juice, skins, and seeds) is sent to tanks where it is left to cold soak for up to three days.  This allows a primary extraction where water acts as a solvent and breaks down the cell walls of the grape solids extracting flavors, color, and aromas. This is less powerful than the alcohol extraction that occurs after inoculating the tanks with yeast but the resulting flavors from each extraction are unique and add complexity to the finished wine. The fermentors are drained and returned thrice, resulting in more extraction than merely pumping over the tanks. After gentle tank pressing the wine was aged in a combination of Hungarian, French and American oak for thirteen months.

Terra d’Oro 2006 Zinfandel is a shining example of Amador Zinfandel. We don’t have to coerce character and spice from the fruit, nor do we beat it back. Dark berry fruit is generously seasoned with characteristic Shenandoah Spice. The different oak styles lend molasses, vanilla and cinnamon to a balanced lingering finish. Sweet and spicy are two classic culinary combinations. Our chefs match many of our favorite dishes with this classic zinfandel, ranging from barbeque short ribs in chipotle dipping sauce to pan-seared filet mignon….or just an old fashioned juicy cheeseburger.