It grows from mostly dry-farmed, low-yield vineyards, tended according to an exacting organic process. From these grapes arise the dependable Zin flavors of plum, blackberry jam and spicy black pepper. Our winemaking approach is minimal because the fruit of these vineyards yields grapes that make wines of exceptional character.

Wine maker notes

For a long time, Zinfandel defined Mendocino, a tributeto the remarkable wines produced by the Italians who settled in this rugged county. Their Zins stood up to winter cold and paired well with the rustic cuisine of the old world. Our Bonterra Zin is a little less rustic, a little more elegant, even Claret-like, but still recognizably Mendocino (with the best of the Sierra Foothills put into play.) Bonterra Zinfandel is from mostly dry farmed, head trained vineyards of low yield, watched over in the old world farming style that today we’d call organic, but what Mendocino farmers called common sense. Most of the vines average 35-40 years old, on St. George rootstock. Mendocino dominates the blend, with vineyards in the hills and valleys at 800-1600 feet above sea level, but Amador offers a spicy complexity that rounds out the wine. Selected lots are gently pressed to soften tannins. It’s truly a wine we try not to manipulate much because the fruit from these exceptional vineyards simply doesn’t need it. Our biodynamic Butler ranch contributes both Zinfandel and Petite Sirah to this blend. Leroy Chase is a grand old vineyard, and the Blue Heron vineyard(transitioning to certified biodynamic status) in the Sanel Vineyard consistently has some of the most flavorful fruit available. In our second release, we’ve tamed the wine just a bit without losing any of the rich aromas of red raspberry and brambly fruit with hints of mountain blueberry and a touch of white pepper and cedar spice. You’ll enjoy dependable Zinfandel flavors of rich plum, blackberry compote, black pepper and a sweet mouthfeel with mature, easy going tannins. This remains the Zen of Zin.

Technical notes

Aging 11 months with 16% in new French and American oak toasted medium plus, 21% in once-used American oak, and the remaining 63% in mostly neutral oak. Principal coopers included Vicard, Canton and Ermitage.

Food pairing

Grilled meat with blackberry sage sauce, BBQ Ribs, Spaghetti and meat balls in spicy marinara, Grilled tuna with black pepper rub, Bittersweet chocolate raspberry torte.

Producer

At Bonterra, we take our cues from the land and the fruit. We let them tell us what to do. Our holistic approach to winemaking took root in 1987 when we were experimenting with wine and food pairings. The fruits, vegetables and herbs we used came from our extensive organic garden. The purity, intensity and freshness of the flavors were amazing. From that point on, we committed ourselves to growing grapes organically. Over the years, we’ve evolved our philosophy based on what we know works. Today our vineyard is an environment of incredible diversity: soil, plants and animals work together to create a web of natural balance where all the elements thrive. Decades of learning and winemaking accolades have reinforced our passionate belief that our organic grapes make better wine.