Stonecroft has the oldest Zinfandel vines in New Zealand. The vines were planted in 1993 and originated from Ravenswood in California. Hawke’s Bay is a relatively cool climate, so our Zinfandel is a medium bodied wine. We have just a few rows of Zinfandel at our Roy’s Hill Vineyard.
Colour: A medium to deepp red ruby colour.
Aromatics: Sweet vanilla, coconut and raspberry.
Palate: Our Zinfandel is a medium bodied red with flavours of raspberry and cranberry, together with sweet vanilla on the finish balanced by refreshing acidity. The fruit is handpicked from our Roy’s Hill Vineyard. Suitable for vegans.
Region: Gimblett Gravels Wine Growing District®, Hawke’s Bay.
Vineyard: Roy’s Hill.
Harvest: Hand harvested 26th March 2000.
Vinification: Fermented in open-top stainless steel fermenters. Hand plunged two times daily. Post fermentation soak for two to three weeks followed by maturation in barrel.
Maturation: Matured in American oak barrels for 16 months (25% new).
Bottled: 18th October 2021
Analysis: Alc 13% vol.
Cellaring Potential: 5 years.
If you've never tasetd zinfandel, try this. Popular in California, where it yields muscular, heady reds, "zin" is believed to be identical to the primitivo variety of southern Italy. Certified organic, New Zealand's only zinfandel is fragrant, with blackcurrant, plum and spice flavours, showing excellent ripeness and depth, savoury notes and a smooth finish.
92 points. From 30-year-old vines, with more energy and restraint than the benchmark Californian style but offering better balance and energy than most. Typical cranberry, pepper, violet and vanilla characters.