2016 Lodi Native Zinfandel
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The Pinot Noir of Zin – elegant and refined but still has heart
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All about showcasing the fruit, not the winemakers voodoo
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Gentle and intense at the same time
Lodi Native™ is a collaborative project by six winegrowers of like mind, living and working in the Lodi American Viticultural Area – particularly Lodi’s historic Mokelumne River sub-AVA. Their mission: to turn the spotlight on the region’s heritage plantings – many of them dating back to the late 1800s – through sensible viticulture and minimalist winemaking practices, beginning with native yeast fermentation and use of no new oak. The focus is on Zinfandel, but focused on the taste of vineyards rather than varietal character or brand.
The Lodi Native™ project began in 2012. m2 Wines, with our winemaker, Layne Montgomery, is one of the six wineries who developed the winemaking protocols and brought the project to life. In-depth information is online at www.lodinative.com.
Our Lodi Native™ Zinfandel comes from the oldest block of Soucie Vineyard, which was planted in 1916 by the grower’s grandfather. These old vines and the earth of the vineyard are undoubtedly special.
This wine is medium ruby in color in the glass. The aromas of rich red berries, juicy cherries, strawberries, some cola and coffee, along with dried roses burst through, along with boysenberries, cedar spice, and black tea flavors combined with smooth tannins and juicy acidity. The finish is medium in length and juicy. Chewy, warm and rich, this is a wine that begs for cool weather, and remains a very delicious wine that opens up a lot with floral and spicy complexity.
VINEYARD
Soucie Vineyard, Mokelumne River - Lodi
Planted in 1916; the vines are self-rooted, head-trained, and spur-pruned
Soil type: DeVries Sandy Loam
Irrigation: As needed via underground drip
BOTTLING DATE
August 16, September 7, and September 10, 2016
FERMENTATION
Open bins, destem only, no cold-soak, no added yeast, acids or nutrients.
ELEVAGE
Nineteen months in used American oak barrels. Natural malolactic fermentation in barrel. Racked twice
BOTTLED
April 8, 2018
15.2% ABV - pH 3.81 - TA 5.8 g/L - RS 0.41 g/L
64 Cases Produced
