Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
14.2%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Balance (complex) Zin is hard to find. Look no further.
GRAPE VARIETAL(S)
Zinfandel
100%Zin-fan-DEL
Zinfandel, otherwise known as Primitivo in Italy, makes bold, fruit forward wines, which in California range from Round & Fleshy, to Powerful & Extracted. The wines can vary from dry to slightly off-dry. The examples have rich mix of dark and red fruit, along with a range of flavors and aromas like chocolate, tobacco and exotic spice.
Eric Sussman acquired this historic 42-acre estate in 2012, after already having made a zinfandel from their dry-farmed old vines. This organic and biodynamic farm is located 800 feet above sea level on a ridgetop overlooking Occidental in Sonoma.
The estate retains the old-vine zinfandel and syrah, but has replanted several vines to pinot noir and chardonnay. Nonintervention with nature is an ethos at Radio-Côteau and at their sister label, County Line, and extends beyond their wine-growing and vinification practices. They are a true sustainable farm with animals, fruits, and vegetables that help feed the team.
County Line offers an entry level glimpse into Radio-Coteau’s balance of generous fruit, and textural energy at affordable prices.
Red Berries
Cinnamon
Leather
Organic
