Tag Archives: Maple Vineyards

Armida Zinfandel and the ZAP Grand Tasting 2018

Brandon (right) and Larry Lapides at ZAP 2018

The first major wine tasting event of the year is the Zinfandel Advocates and Producers (ZAP) weekend in January in San Francisco. This year held on the third weekend of the month, it included a Thursday evening dinner with winemakers, Friday seminars and dinner, and the Saturday Grand Tasting. Last year I went with son Brandon, and poured his #Armida wines. I had so much fun that I volunteered to stand for 7 hours again talking and pouring.

View of Treasure Island and the Bay Bridge from Pier 27

The setting for ZAP is tremendous: the Pier 27 conference hall in San Francisco. It has windows on all sides, letting in light, with views of the San Francisco Bay (water, bridges, islands, boats) and the city skyline. Not much time to contemplate the beauty around, though, as we were talking about the beauty in the bottle.

San Francisco skyline from inside Pier 27 at ZAP

The tasting starts with a couple of hours for VIPs and #ZAP patrons only, then opens to the general public. Many years ago, the general public was allowed in for the whole tasting, and the admission price wasn’t much, so there used to be a lot of drunk “Zinfandel fans” by the end of the tasting. ZAP changed their format and price a while back, and moved to this new Pier 27 location, and it’s a great tasting.

The crowd at ZAP 2018.

For the VIPs, we were pouring the 2013 Armida “Tina’s Block” Zinfandel, from the Dry Creek Valley, and the 2013 Armida “Maple Vineyards” Zinfandel. Tina’s Block is the original 2 acre block of Maple Vineyards, planted in 1910. That’s old vine Zinfandel. The rest of Maple Vineyards was planted over the next 20 or so years, so it’s no spring chicken either. And all of Maple Vineyards is dry farmed, because these vines are old enough to have thrown down roots to the center of the earth. While Tina’s Block was originally planted to Zinfandel, over the years as individual vines died some were replaced with blending grapes such as Petit Sirah, Alicante Bouchet and Carignane. And some of the replacements have yet to be identified, even with DNA fingerprinting by U.C. Davis. This unique field blend gives the Tina’s Block Zin a unique taste, a complexity and subtlety and elegance that is rarely found in Zinfandel.

For the general public part of the tasting, we poured the Armida flagship wine, PoiZin, plus the 2015 Maple Vineyards and the 2015 “Il Campo”. PoiZin is a very nice $20+ bottle of Zinfandel, made from grapes from 5 different vineyards in the Dry Creek Valley. Great name, great label, great value. The Maple Vineyards Zin (both the 2013 and the 2015) are very nice single vineyard Zinfandels, the most popular single vineyard Zin in the Armida lineup. The Il Campo (“the field” in Italian) is a field blend of the Zinfandel and Petite Sirah (typically around 20% of the blend, depending on the year) grown at the Armida Winery site. Bigger, badder and bolder than the other Zinfandels, it showed well at the end of the tasting, when everyone’s taste buds are slightly blown out. But it’s really good any time.

About terroir and Zinfandel: While Pinot Noir is commonly talked about as enabling the terroir, the area where the grapes are grown, to shine through, good Zinfandel does that too. Both the Maple Vineyards and Tina’s Block wines bring with them their unique soil, topology and microclimate, and the Armida “Parmalee Hill Vineyards” Zinfandel, grown in an area between the Carneros region and the city of Sonoma, reflects that colder climate in its delicious profile.

By the end of the day, my voice was pretty much gone. Too much talking, because my pouring partner, Winemaker Brandon, had been elected to the ZAP board of directors last year, and was off talking to the press, chatting up special guests, hobnobbing with other winemakers and generally schmoozing. I’m a glutton for punishment though, so I’ll be back next year.

L’Chaim,

Larry

Armida Harvest 2016

Maple Vineyards, Maggie's Block, Zinfandel grapes

Maple Vineyards, Maggie’s Block, Zinfandel grapes

Now that I’m living up in the wine country, it seems appropriate that I spend some time helping our older son – Brandon, aka Winemaker B – with harvest. So last week found me spending a few hours sorting grapes at Armida Winery. They received that day about 8 tons of grapes from the “Maggie’s Block” of Maple Vineyards. Maple is one of the oldest Zinfandel vineyards in Dry Creek Valley, with the original blocks, such as Tina’s Block, going back 85 years or so. Armida typically makes both a Tina’s Block Zinfandel and a generic Maple Vineyards Zinfandel, provided the yield from Tina’s Block gives enough juice and the quality is high.

When we’re sorting the grapes, we’re removing bunches with any mold on them, but otherwise letting most grapes through, even some that have gone a bit raisiny. From the sorting table, the grapes are moved mechanically into the de-stemmer, and from there are pumped into a tank. The grape skins will break during this process, and yield most of their juice. Initial fermentation then takes place in the tank, with juice and skins together, for around 10-14 days. At that time the skins are pressed to get out the rest of the juice/wine, and the liquid is moved from the tank into barrels to complete the fermentation and initial aging process.

I’ve helped with sorting once or twice before, but it had been a few years, and I’d forgotten that this is real work. Fun though, to be part of the process this year.

Armida Winery tasting room.

Armida Winery tasting room.

Some quick harvest notes:

Winemaker B says that the quantity and quality of grapes that they’ve gotten in so far is pretty normal; looks like a good year. Although he did comment that the Maggie’s Block grapes that we sorted looked the best he’s ever seen. Also, sugar levels have been more consistent than usual in the Zinfandel, which should lead to some really nice wines.

I smelled the tanks for the Tina’s Block Zinfandel, and the Armida Il Campo (their estate grown field blend of Zinfandel and Petite Sirah). The Il Campo, as always, smelled big and bold, like a classic Dry Creek Valley Zin blend. The Tina’s Block smelled completely different. It already has some complexity in the nose, some subtleties, that bode well for a beautiful Zinfandel with many layers, needing some years to age and get to its full potential. We’ll see how these turn out in 12 months or so.

L’Chaim,

Larry