A while back, a customer in our tasting room held up a bottle of the 2006 Monster Zinfandel, perused the label, then loudly and increduously exclaimed, “Only 14.1% alcohol! You can’t call this a monster!”
Although I am at heart a Cellar Rat, I’ve had enough experience at trade tastings and behind the counter to know never to contradict a customer, even though, as I was thinking to myself, ‘This moron is wrong on so many levels!’
First of all, I couldn’t get this wine through Darryl Corti’s front door. 14.1% is by no means low alcohol, but it is true that the ’06 is the lowest alcohol content to date for this program. Secondly, it never occurs to me, when blending the Monster, to worry about the alcohol at all. My marching orders are to craft a jammy, spicy, full-bodied Zinfandel, and although Art Norman was known to catch the occasional buzz, I don’t believe the alcohol content of the Monster was an overriding concern of his, either.
There are steps you can take in the vineyards to get fully ripened fruit without the sugar spikes, such as moderating the crop level and even exposure. The judicious use of Petite Sirah as a blender also helps, as this varietal tends to ripen a little faster than Zinfandel, and certainly adds body and ripe fruit.
I must be on to something. The American Wine Society (2008) awarded a Double Gold Medal to the 2006 Monster, and the California State Fair enjoyed the moderate-octane (14.7%) 2007 Monster enough to give it Best of Class for the South Central Coast! (This wine is only available at the winery now, but will be released soon.)
There is a legitimate place for over-the-top, jammy to the point of raisiny, 16% Paso Robles Zinfandel, and as I told our heat-seeking customer, “Not to worry, we have the 2004 Mephistopheles Zinfandel (15.9% alc) that is right up your runway!”
February 17, 2010 at 1:16 am |
hi Steve,
I guess you should make a high proof Zin for some of your clients.
I still have winemakers here in Napa that do not beleive me when I tell them that most of the wines we made from Stag’s leap district in the 70′s, were not even 13,5 alcohol. They showed very well against the Bordeaux and aged over 20 years.A couple of them put California on the world wine map.
You are not obliged to put the alcohol level on the label anyway. Let them guess and decide by flavors rather than numbers.
Cheers
krimo
February 17, 2010 at 2:41 pm |
Hey Steve,
Stick to those who know! Art was on to something and it’s an honor to be able to participate in keeping his vision alive with such a great varietal. Thanks for making “killer” Monster Zin. It is all about that jammy “strawberry” fruit here at Blazing Hills Vyd. Congratulations on creating a prize winning wine.
Be well my friend,
lee