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Zinfandel - Red Californian Wine
Wine of California, USA
2017 Space Doubt Paso Robles
77% Zinfandel, 10% Petite Sirah, 7 Syrah, 6% Grenache.
There can be no doubt when spacing our vines
That's why our Space Doubt always shines
Wishes in one hand, Chronic in the other.
More killer wines at chroniccellars.com
Contains Sulphur Dioxide/Sulphites
Allergy Advice
Contains Sulphites
Produced & bottled by:
Chronic Cellars Sonoma,
California,
USA.
Country of origin: United States
Wine of USA
Bottle
Alcohol by volume: 14.5%
Serving suggestion: This Zinfandel-dominated Californian blend displays juicy flavors of dark cherries, fresh, ripe strawberries with a hint of chocolate and vanilla.
Alcoholic content: 10.9 units
Region of origin: California
Agent: WX Brands
Grape variety: Zinfandel, Durif, Shiraz/Syrah, Grenache
Producer: Chronic Cellars
Winemaker: Josh Beckett
Wine colour: Red
Type of closure: Natural Cork
Storage instructions: This wine can be drunk now but will further improve if carefully stored for up to 3 years
History: “We had a vision and desire to make our statement in the wine industry. The concept of Chronic Cellars came about in the midst of harvest 2004. We had used the term ‘The Chronic' to describe likable objects before, but had never considered it a descriptor for wine. We sat alongside the crush pad one evening in our wine-stained clothes and wet boots laughing about the idea of a wine that targeted a casual lifestyle. We launched our first vintage in 2008 and the rest is history.” Josh & Jake Beckett
Regional information: The grapes used to create this wine are from Paso Robles, an area halfway between San Francisco and Los Angeles. It is a Rhone varietal hot spot and naturally a few of them have found their way into this delicious blend.
Vinification: Winemaker Josh Beckett uses a hands off approach as much as possible when it comes to the making of all Chronic wines. His main goal is to allow the vineyard to speak for itself and each of the different varietals used to be as varietal correct as possible. The grapes were gently de-stemmed into tank for a 48 hour cold soak. Throughout the fermentation the must was gently mixed two to three times each day to ensure the utmost extraction of flavors, aromas and color.
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