Fruit for this Zinfandel was treated to whole-cluster, carbonic maceration. After that, the primary and secondary fermentations proceded with ambient cultures, and the wine spent seven months in neutral French oak. It was bottled unfined and unfiltered.
The winemaking protocol here is, in other words, identical to that used for the Breaking Bread Grenache. That wine offered a charming red-berried flavor profile, ripe but still refreshing, and the carbonic was evident in notes of candied pink fruits.
I found the Zinfandel’s flavor profile to be nearly identical to that of the Grenache, albeit a shade more blue-fruited, its black-raspberry midsection amped with a confectionary of carbonic.
The wine is tasty — they both are — but I expected them to be more dissimilar, more characterful, more varietally assertive. Tasted together, they demonstrate how carbonic trumps cépage.
2018 Breaking Bread Zinfandel Redwood Valley Mendocino County
13.3% abv | $24 (sample)