About 2016 Zinke Kimsey Syrah:
100% Syrah from Kimsey Vineyard, Ballard Canyon appellation
Tasting Notes:
A rich perfume of violets, roses, cherry blossoms and muddled red fruit jumps out of the glass and invites you to take your first sip. This medium bodied Syrah packs a punch of tart berries, boysenberry, blueberries, and pink peppercorn followed with a long finish and an overall superb structure.
Barrel Selection:
Aged 30 months in 100% once filled French oak.
Growing Notes:
Sourced from Kimsey Vineyard, Ballard Canyon appellation, certified organic.
Winemaking Notes:
100% Syrah from Kimsey Vineyard, Ballard Canyon appellation. 100% destemmed, fermented using Native Yeast in 32% new French oak puncheons. Aged 30 months in 100% once filled French oak.
About The Winery:
Zinke Wine Co. specializes in handcrafted, single vineyard Rhône varietal wines sourced from the Grand Crus of California’s Central Coast.
Born and raised in Tulsa, Oklahoma, Owner Michael Zinke grew up with a deep connection to the land and its bounty. Whether it be fly fishing western trout streams with his Dad, working in the kitchen with his Mom, or working cattle in Osage County, understanding how to be a steward of the land has always been a deeply engrained value. After graduating from Le Cordon Bleu, Michael moved to Santa Ynez Valley to apply those values towards his passion of winemaking. Michael founded Zinke Wine Co. in 2012 with the goal of producing world class, hand crafted Rhone Varietal Wines from the Central Coast. Michael currently lives in Santa Ynez with his wife Jacqueline and their daughter Mary Jane.
Zinke makes unapologetic, site-specific wines that represent the land they come from. But at the end of the day, wine is best shared over a good meal with those you love. They just want you to have as much fun enjoying their wines as they do making them.
When it comes to wine, Zinke is more interested in the source than simply the end of the line. Their passion for wine stems from the vine itself, the earth it comes from, and the fruit it produces. The winemaker considers himself lucky to be able to work with the Grand Crus of California’s Central Coast. They pick at optimal ripeness and hand sort the fruit. The team doesn’t muddy up the fruit with additives, colorings, or general bullshit. Small lot, whole cluster fermentation, co-ferments, and finding the proper balance of oak and time are part of the formula. The other part? Passion, love, authenticity, and the pursuit of the impossible—perfection.