“You cannot just plant an
Old Vine Vineyard”
Planted in 1900, the Gamba Estate Vineyard in the Russian River Valley grows some amazing fruit. Old Vine vineyards are a tradeoff, choosing quality over quantity. With a production of only 1/2 – 1 ton per acre, the resulting grapes from the Gamba Estate Vineyard impart a concentration and depth of character that cannot be duplicated from young vines. (A Zinfandel vineyard at it’s peak produces about 5 – 7 tons per acre.)
When you combine the small production with the labor-intensive, sustainable farming practices Gus Gamba employs, it makes one wonder if it’s worth the effort. That question evaporates once you open a bottle and take a sip, and you’re just glad that someone is making a wine like this.
GAMBA Vineyards and Winery has just released its new 2011 GAMBA ESTATE OLD VINE ZINFANDEL, one of our most popular Zins. At the rate the 2010 sold out last year, it is highly recommend you get yours sooner rather than later.
GAMBA 2011 OLD VINE ZINFANDEL
Gamba Estate Vineyard – Russian River Valley
$40 per bottle ($480 per case)
(To place an order, click the button below to send us an email with contact information and your order.)
Winemaker’s Tasting Notes:
Deep garnet in color with a cherry preserve nose, highlighted by red plum and dried cranberry, this wine promises a classic expression of Zinfandel on the palate. Beginning with an appealing mix of spicy berry aromas and flavors, the wine expands into medium to full bodied ripe briary fruit of plum, black cherry, earth minerals, and white pepper.
The texture is silky smooth, with elegant tannins, integrated with a subtle brown spice. The long cherry kirsch-filled finish is punctuated by firm but gentle tannins. With ample acidity, the balanced framework, effusive fruit, and a smooth lingering finish, this wine will drink wonderfully for several years to come.
2011 Growing season:
In 2011, careful canopy management was the key to the success of our overall crop. We continue our vigilant work in the vineyards, watching over our blocks carefully and working continually to insure the best fruit possible from each vintage. Early in the season, we thinned the canopy, diminishing the demand on the old vines considerably by dropping fruit to encourage even ripening and good air circulation.
The adequate ripening conditions during the season allowed steady flavor development, and in conjunction with our cultural practices, gave us the potential for full flavored wines with balanced alcohol levels.
The harvest period provided plenty of time for our blocks to be picked individually and at optimum maturity, allowing us the luxury of separate extended macerations, fully extracting color and flavors from the skins. We are excited to share the resulting wines; they are fruit driven, and produced flavors that are complex and well balanced.
Keeping in the spirit of this organic, dry farmed vineyard, the must was not inoculated for fermentation, relying instead upon naturally occurring ambient indigenous yeasts. The whole berries undergo a cool, extended maceration, prior to fermentation, to generate maximum skin contact and extract fruit character. After a long but steady fermentation, the free run was kept and aged separately from the press fraction. After aging for 14 months, the bench trials from each lot were initiated to achieve the target master finished wine.