2017 Kuchan Estate Ancient Vine Zinfandel
\Our flagship estate wine.
The original vineyard was planted in 1925 by the Marchetti family. The gnarly vines are head trained, which means that they have no trellis and are self supporting. Santa Clara Valley and a unique position at the foothill of the Hecker Pass allows hot days and cool nights, with frequent temperature ranging +- 40 degrees F. Rolling hills of Kuchan Estate Lepi Bregi vineyard provide constant breeze, which helps dry the foliage and reduce need for frequent spraying.
SOIL: Lepi Bregi Vineyard is situated on an ancient riverbed, clay loom with large river rocks and excellent drainage. St. George rootstock reaches deep up to 30ft+, allowing for deep extraction of minerals and ground water. Dry farmed for majority of vineyard life.
0-2 ft - Silty Loam / Silty clay / gravel
2-4 ft - silty clay / sandy gravel
4-6ft - sandy clay / pea gravel / 2" rock
6-15ft - riverbed sand w 2" + rock
12ft+ increased sand with mix of larger rock and pea gravel
The vine is a blend of 75% Zinfandel, 15% Grenache and 10% Carignane, evocative of Ridge Vineyards old vine Zinfandel blends.
LABEL - proudly feature image of Rudolph Kučan, Davorin's grandfather, a great man who helped raise Davorin.
Zinfandel from Lepi Bregi vineyards is known for its lush red and black fruit aromas, balanced tannins and aromas closer to traditional Croatian roots and style of winemaking. It is picked at the early peak, limiting raisins and dry cherry aromas. Hand picked at 27 Brix, destemmed and fermented with carbonic maceration, not breaking berries and allowing natural yeast to burst berries. Cold soaked on skins for 21 days. Natural malolactic fermentation, 40% new oak, blend of French and American barrels.
The vineyard sits the foothills of Hecker Pass, with hot days and cool coastal fog mornings from Monterey on an ancient river bed in the heart of Santa Clara Valley wine trail
Hand harvested at 27º brix.
Clones: Zinfandel/Primitivo/Tribidrag on St. George rootstock
Carbonic , whole berry fermentation
Aged on the lees in French and American oak, 40% new.
Yeast: Native, Lalvin EC 1117. pH 3.70. TA 5.9 g/L.
10 barrels produced
CHEESE: Aged Cheddar, Asiago, Aged sheep cheeses like premium Croatian Pag Cheese (Paški Sir)
MEATS: Lamb, spicy sausage, Duck, Turkey- great Thanksgiving wine, Brisket, BBQ
SEAFOOD: Grilled Branzino, Cioppino, Brodetto.
OTHER: Homemade Chilli, Peperoni pizza
SWEET: Black forest cake, Brownies, Dark Chocolate
Élevage will continue through 2025, best 2021-2027