Bedrock Wine Co. Old Vine Zinfandel 2023

Bedrock Wine Co. Old Vine Zinfandel 2023Bedrock Wine Co. was started in 2007 by Morgan Twain Peterson. Working out of a small converted chicken coop in a friends backyard, Morgan focused on making personality filled wines wrought from a small array of thoughtfully farmed vineyards. Over time the chicken coop and its outdoor fermenters and tiny basket press gave way to production at another friends winery and eventually to the elegant tin sided warehouse that is now called home. In addition,

Bedrock Wine Co. was started in 2007 by Morgan Twain-Peterson. Working out of a small converted chicken coop in a friend’s backyard, Morgan focused on making personality-filled wines wrought from a small array of thoughtfully farmed vineyards. Over time the chicken coop and its outdoor fermenters and tiny basket press gave way to production at another friend’s winery and eventually to the “elegant” tin-sided warehouse that is now called home. In addition, after six years of working alone, the winery welcomed Chris Cottrell as a partner-in-crime along with a modest, dedicated staff of highly decent human beings.

The winery is first and foremost a mission-driven operation dedicated to preserving and rehabilitating old vineyards around California. These vineyards, planted by California’s viticultural pioneers in the late 19th and early 20th centuries, are living pieces of history. Not only is Bedrock able to draw inspiration from those very pioneers, but they get to actually use the materials they planted, which have survived two world wars, Prohibition, and a constantly changing marketplace.

The base of this wine is based around their estate vineyards, with much of it coming from Bedrock (planted in 1888), Nervo (1896), and Sodini (1905) in Sonoma County along with Evangelho (1890s) and Katushas’ (1915), with the remainder coming from Teldeschi, Pagani, Old Hill, and Enz Vineyard.  Native yeast fermentations with a combination of punch downs and pump overs. only racked once prior to bottling.  Aged in a combination of French and Austrian oak puncheons and foudres (about 10% new).