2021 Kokomo Zinfandel, Dry Creek Valley, Sonoma, California

2021 Kokomo Zinfandel, Dry Creek Valley, Sonoma, California



Kokomo Winery is perched on the East side of Dry Creek Valley amidst the 120 acres of prime benchland vineyards of Timber Crest Farms.  Owner and Winemaker Erik Miller started the winery in 2004 naming it after his hometown of Kokomo, IN, and decided on a Coastal Cypress Tree as a logo to signify his move out west. Kokomo currently produces over a dozen different varietals and several single vineyard designates which are farmed by his partner in the winery, grower Randy Peters.

The Zinfandel fruit for this Dry Creek red comes from two vineyards.  Kokomo’s estate Mizany Vineyard which is planted primarily to the DuPratt clone, contributing a spicy character and a darker fruit profile.  Pauline’s Vineyard is planted to the old mother-clone of Dry Creek.  This
vineyard is on the valley floor in the famous Cortina gravelly loam.  This wine is a field blend comprised of Zinfandel with a 5% blend of Carignan, Alicante Bouschet, and Petite Sirah, much like many of the historic vineyards first planted in the Dry Creek Valley.

Personally, Dry Creek Valley Zinfandel has always been a favorite of mine for its spicy black raspberry character.  The region is know to grow the best Zinfandel in the world.

“Fresh and vibrant, with floral raspberry, grilled sweet anise and white pepper flavors that sail on the long and zesty finish. Drink now through 2031. 900 cases made.” – 92 points, Wine Spectator

The winery’s notes — “Our 2022 Zinfandel is classy and elegant, displaying a ravishing garnet color and showing the bright acidity and fruit of black cherry and smoky plum. Rustic yet plush, aromas of cherry, anise, and underbrush give way to focused flavors of red plum, smoky herb, and pepper. We create our Dry Creek Valley Zinfandel with restaurants in mind. It is a food friendly, old school style Zinfandel with a classic Dry Creek Valley profile where we keep our alcohol in check and focus on fresh fruit flavors, rather than dried or stewed fruits.”

Alcohol: 14.7%
Fermentation: Fermented in one-ton, open top fermenters
Aging: 11 months on 20% new French & Eastern European oak