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 un-fined 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)