Zeductive

Zeductive
Zeductive Zeductive

Our California Blend of Zinfandel and Petite Sirah.

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Tasting Notes
Production
Specifics

Zeductive Tasting Notes

The deep, dark burgundy color is typical for Zinfandel and Petite Sirah. The bouquet is clean, yet earthy, with hints of French oak and aromas of nutmeg and allspice. This blend begins bright and vibrant on the palette for a full mouth-feel of ripe blackberry and Satsuma plum with notes of white & black pepper. The full finish has a bit of cinnamon in the aftertaste. Simply Zeductive. Cheers!

Zeductive Production Practices

Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under-ripe and damaged fruit were removed during the sorting process. All grapes entered the open-top bins as whole berries. For each varietal, a different yeast was used:  Zinfandel--  RP15, known for its fruity nuances; Petite Sirah-- RX60, known for its fruit and spice, full structure and aromatic range.  Each varietal was fermented to dryness over 15-17 days. During fermentation, punch down took place two to four times daily to extract ripe tannins and intense flavors from the skins. Malolactic fermentation took place in barrel to help incorporate the oak; blending took place in April of 2011. Varietals are blended early on to allow wine to mature over time before any final blending adjustments are made.  After blending, the wine was returned to French oak barrels for additional barrel aging prior to bottling.

Zeductive Specifics

  • Blend: 89% Zinfandel, 11% Petite Sirah
  • Barrel aging: 16 months in 225-L French oak barrels, 100% once used
  • Barrels: Center of France, Vosges, Allier, Nevers
  • Punched Down: 2-4 times daily during fermentation
  • Racking: every 3 months
  • Zinfandel: Harvest date 10/4/10
  • Harvest method: 100% hand-harvested
  • Fermentation: 17 days with RP15 yeast
  • Petite Sirah: Harvest date 10/11/10
  • Harvest method: 100% hand-harvested
  • Fermentation: 15 days with RX60 yeast
  • Malolactic fermentation: Natural in barrel
  • Blended: April 2012
  • Bottled: June 2012
  • pH: 3.58
  • Alcohol: 14.8%
  • Released: February 2013

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