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2020 Zin Bob's Way
End of Vintage

2020 Zin Bob's Way
Wine Specs
Vintage
2020
Varietal
Zinfandel
Appellation
Lodi
Vineyard
Harmony
Harvest Date
Sep 28, 2020
pH
3.76
Aging
63% Hungarian oak, 28% American oak, 9% French oak, 18 months
Bottling Date
Jul 21, 2022
Alcohol %
14.5
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In Stock
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$36.00
 
SKU: 20SVIZI7SLODOV2
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Al Scheid and Lodi grape grower Bob Hartzell had a long and enduring friendship. Hanging out with the two of them was always entertaining, the zingers flying back and forth and hearing the never-ending supply of Lodi jokes from Al’s arsenal. While it’s true that Al wishes to never be stuck in Lodi again, even he had to admit that Lodi is Zinfandel heaven. One evening, after humbly apologizing for his umpteenth Lodi joke and promising to play nice, Al finally got Bob to break loose with a few tons of his precious fruit. Although Bob is no longer with us, the tradition endures. Ripe, juicy flavors of black cherry, blackberry and plum unfold into a lingering finish with subtle notes of leather and spice. As always, we’re proud to present our 2020 Old Vine Zinfandel or, as we affectionately call it, Zin Bob’s Way.

Wine Specs
Vintage
2020
Varietal
Zinfandel
Appellation
Lodi
Vineyard
Harmony
Harvest Date
Sep 28, 2020
pH
3.76
Aging
63% Hungarian oak, 28% American oak, 9% French oak, 18 months
Bottling Date
Jul 21, 2022
Alcohol %
14.5
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Wine Profile
Vineyard
Zinfandel is a variety that is uniquely Californian and Lodi is the self-proclaimed Zinfandel Capital of the world, producing over 40% of California’s premium Zinfandel. The vines for our Old Vine Zin were planted by long-time grower Bob Hartzell in 1974 and are on their own roots. They are traditional, natural-rooted, head-trained vines, with thick, gnarled and twisted trunks. This old-school style—instead of the more modern trellis systems used in today’s grape growing—results in lower yields, smaller berries, and intense, concentrated flavors.
Varietal Composition
100% Zinfandel
Winemaking
The grapes were hand-picked into 1½ ton bins. Upon arrival at the winery, they were destemmed and crushed into small fermentation bins. During the height of fermentation, the firm cap of skins and seeds that bubbles up and forms on the surface during red fermentation was punched down twice per day. The juice was held on the skins for about two weeks before being gently pressed to stainless steel tanks. After settling the heavy solids, the juice was racked clean to barrels for secondary fermentation and aging. The wine was then aged in French, American and Hungarian oak barrels.
Cases Produced
302