2003 Imagery Zinfandel, Taylor Vineyard, Dry Creek Valley (750ml) (Imagery Estate Winery / Imagery Red Wines) -- Benziger & Imagery Online Store Shopping Cart -- (750ml) Valley Creek Dry Vineyard, Taylor Zinfandel, Imagery 2003

<H1>2003 Imagery Zinfandel, Taylor Vineyard, Dry Creek Valley (750ml) -- Benziger & Imagery Online Store Shopping Cart</H1> $42.00 -- Concentrated fruit from 100 year old vines produces a big, round, classically styled Zinfandel showing lush red berry and bramble flavors. Solid structure, smooth and long on the palate and lightly oaky on the finish. <IMG SRC="https://store.nexternal.com/benziger/images/IEWTayZin1.jpg" ALIGN=right ALT="2003 Imagery Zinfandel, Taylor Vineyard, Dry Creek Valley (750ml)" NAME="2003 Imagery Zinfandel, Taylor Vineyard, Dry Creek Valley (750ml)" BORDER=0 HSPACE=10> VINTAGE 2003 RELEASE DATE November 2005 AVAILABILITY Winery Only CASES 309 APPELLATION Dry Creek Valley VINEYARD Taylor Vineyard LABEL ART BY Chester Arnold VINEYARD: Taylor Vineyard is one of the oldest Zinfandel vineyards in Sonoma. Their warm hillside site combines well-drained gravelly soils with 100-year-old vines planted to the original Dry Creek Clone. VINTAGE: The season began on a wet note - we got almost a year's average rainfall in December 2002 – but an unseasonably warm spring gave us an early bud break in March. The vines began to grow and the weather turned cold and wet again in April; depending on location we had rain between 20 to 26 days of the month. This cool overcast weather virtually stopped vine growth and filled the soil with water. As it turned out, April rains and soil moisture ended up being the big story of 2003. Warm weather in May got things going again with explosive growth, then June cooled off and it became apparent that it was going to be a late harvest. There were rumblings about similarities with 1998, but with record heat in July, the situation looked hopeful. August cooled some but brought a tropical weather pattern and the fear of rain. The weather warmed in late September and it became a challenge to control sugars while waiting for flavor maturity. Once harvest began in mid-September, but thanks to a cooling trend, we were able to bring in fruit with great ripeness and maturity through October. 2003 was unique and, weather-wise all over the board. But we got what we needed at critical times and most varietals fared beautifully. VINIFICATION: The grapes were crushed into a closed top fermenter. Fermented on skins for 15 days allowing the wine’s flavors and vitality to develop before being pressed for maximum flavor extraction and to harmonized the tight-grained tannins. 18 months in French oak barrels added roundness and complexity. Our 2003 Taylor Zinfandel was bottled in April 2005. 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