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*Here in Northern California's Gold Rush hills, in the town of Clements in the year 1942, the first Clements Stampede and Horse Show, a traditional round-up, was held. It was a purely non-professional round-up and it drew a crowd of 1,500. Right next door to these old rodeo grounds is the Stampede Vineyard. This vineyard site is considered a gem in the Lodi AVA, and its fruit has gone to respected wineries, such as this Zinfandel from Maître de Chai, as well wineries such as Fields Family Wines, The Scholium Project and Bedrock.
Planted in the 1940s, the Stampede Vineyard is an un-grafted Zinfandel planting located in the toe-hills of the Sierra Nevada mountains within Lodi’s Clements Hills AVA. With soils composed of decomposed granite, the Stampede Vineyard lies on a parcel that overlooks an old riverbed on one side, and the Clements Stampede rodeo grounds on the other. Jeff and John Perlegos impeccably farm the vineyard, and we have Chris Cottrell and Morgan Twain-Peterson of Bedrock Wine Co. to thank for introducing us to the vineyard and the Perlegos Family.
The model for the wine we have produced from this vineyard is an ode to the style of Paul Draper of Ridge Vineyards—one of the most influential wineries in California's history. The balance and finesse Paul has been known to employ on the field blends and old vine plantings for Ridge throughout the years has been the leading inspiration for this wine. The wine is fermented with its native yeasts in a mix of open top, whole cluster and barrel fermentations. The wine aged in neutral cask for 11 months. Three puncheons and 12 barrels were produced.
*from the winery's website
Producer Name: Maître de Chai (May-TRUH de Shay)
Old/New World: New World
Country of Origin: USA
Sub-Region: Lodi AVA
Appellation: Clements Hills AVA
Village/Vineyard/Climat: Stampede Vineyard
Quality Designation: AVA
Grape Varietals: Zinfandel
Product Type: Wine
Wine Style: Medium Body Red Wine
Viticultural Features: Stampede Vineyard is an own-rooted, head-trained Zinfandel planting from the 1940s, soils of decomposed granite.
Winemaking Techniques: fermented with its native yeasts in a mix of open top, whole cluster and barrel fermentations. The wine aged in neutral cask for 11 months.
Winemaker: Marty Winters and Alex Pitts
Container Type: Bordeaux-style bottle
Closure Style: natural cork
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