Cakebread Cellars to Release Zinfandel after a 10 Year Hiatus
Cakebread Cellars has had an on-again, off-again love affair with Zinfandel. They stopped Zin production in 1994, only to resume this year, releasing their 2004 Red Hills Zinfandel at the 16th annual Zinfandel festival Jan 24th – 27th in San Francisco, Ca.
In the winter of 2000, the Senior Vice President of Sales and Marketing for Cakebread Cellars informed Dennis Cakebread that his family had acquired 2,000 acres of land in Lake County’s Red Hills AVA. After a brief visit to the site, they realized its potential for Zinfandel production.
The vines were planted at what became Snows Lake Vineyard, the source of Cakebread Cellar’s new zinfandel. They are planted at the foot of Mt. Konocti in red, rocky soils at elevations between 2,100 and 2,300 feet.
COO Bruce Cakebread said, “The sites are unique due to their elevation and steep slopes, and the views are stunning. When you combine the ideal exposures, radiant sunlight, cool evenings and incredible red, rocky soils, you’ve got something really special. We think Red Hills will become the next ‘hot’ zinfandel appellation, so it’s good for us to be a pioneer. It’s going to be a fun journey.”
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