A memorable harvest and growing season, the 2006 vintage produced an average crop level of beautiful Zinfandel fruit with good acids around .8, pH levels around 3.4 and sugars about 25 degrees Brix. The weather was unusually cool and wet in March and April. About 20 inches of rain fell during 21 days in March, the third wettest in recorded history. Total rainfall for the season was 62 inches with annual averages at about 44 inches. Bud break began the end of March. There were ideal temperatures in May and June for flowering and set. Only one extreme diversion from this almost perfect growing season was a weeklong heat spell in July, peaking at blistering temperatures for two days.

August was cooler than usual, which also prolonged harvest. Cool, foggy mornings followed by moderate afternoon temperatures in the 80s created ideal ripening conditions, allowing the grapes to mature slowly and evenly to develop deep, rich flavors and colors. The cool weather continued into September, putting growers on edge as only about 30% of all grapes had been picked by September 25th. We harvested our Zinfandel on October 1st, assuredly one of our later picks! The fruit was bursting with flavors after the extended hang time.

One of the exciting things about growing and making Zinfandel; the Mother Nature factor. She produces slight nuances from year to year based on the growing season--intense heat that spares only the heartiest vines and fruit, cool temperatures that allow long hang times and add layers of flavors and fruity complexity--slight variation that can only be complemented by considerate farming and winemaking practices. After all, great wine is made in the vineyard.

2006 Estate Zinfandel— Release Date: April, 2009

The William Talty Vineyard is located on our property in the Dry Creek Valley, Healdsburg, California. My Father's namesake, this 45-year old, dry farmed and head pruned vineyard is held to only 2 tons per acre of production. This ensures the intensity and concentration of the fruit from the very start.

Wine Maker / Tasting notes: In the nose, fruit of bing cherries and black currents complemented with dark chocolate and hints of mocha coffee. This new Zinfandel has a mouth feel that makes quite an impact on the palate. Starting with a hint of vanilla, moving to the mid-palate with dark bing cherries, black currants, and a smidge of rhubarb. Ending with lively acidity that narrowly focuses it's unwavering fruit, finishing with a long and lingering experience.

2006 Filice Connolly Vineyard— Release Date: October, 2008

The Filice Connolly vineyard is located in the small town of St. Helena in the northern Napa Valley. This 60 year-old vineyard is only about 2.5 acres, head-pruned and dry-farmed just like our estate vineyard. This small vineyard is held to only produce aboout 2 tons per acre, only about 309 cases were produced, and therefore the fruit quality is exceptional and the wine that is truly exciting.

Wine Maker / Tasting notes: The 2006 Filice Connolly Zinfandel might just be the most multilayered and concentratred offering from this vineyard thus far under the Talty label! 100% Zinfandel aged solely in air-dried American oak. The wine starts with a big nose of light smoky spice. Once in the mouth, this wine bursts with luscious black currant and ripe brambles on the attack, moving through the mid palate with boysenberry and dark bing cherry. The fruit is driven by fresh acidity, which spreads it vibrantly over the entire palate maintaining a long lingering finish, which is complimented with a white pepper stucture.

309 cases produced

The Talty winemaking philosophy is simple: wine is made in the vineyard. Our single-vineyard designation and that critical balance between winemaker and vine make our Estate Zinfandel so special. Great care goes into every growing season, and using the natural yeast of our own vineyard to ferment the Zinfandel maintains the uniqueness of our special viticultural area. This is what makes our wines such a wonderful experience.

Although we have been making our wines for more than a decade, this commercial venture is representative of our wine-making dream come true: a handcrafted, velvety-smooth, rich, full-bodied Estate Zinfandel from the fruit of our vines. This Zinfandel has been fermented and aged under our own watchful gaze — truly the winemaker growing with the vine!

Estate wines of the Talty Winery come from dry-farmed grapes grown on our own six-acre vineyard in Sonoma's Dry Creek Valley. As was my father's way, each Talty Zinfandel is truely handcrafted, from vine to wine. Our dry-farmed and head-pruned vines purposely produce a very small crop — approximately two tons per acre. This ensures the intensity and concentration of the fruit from the very start. Once picked, our grapes are fermented by their own natural yeast in small, open-top bins. They are punched down five times per day for the best flavor and color extraction.