Markus Bokisch has long been known for his exquisite Spanish varietal wines, pulling together his personal heritage combined with his love of Lodi grapes and his hands-on farming style. But Lodi also is well-known for its Zinfandel grapes. So what happens when you merge this Spanish heritage winemaker with the California heritage grape of Lodi? Meet Tizona!
Tizona is a fabled sword forged in Spain one thousand years ago while Spain was under Islamic rule. After serving in several battles this sword was given as a gift by the King of Morocco to El Cid, noblest of the Spanish warriors and King of Valencia. As stated by Markus, “El Cid’s Tizona represents bold and intelligent progress, carving out new dominions in directions yet unexplored. Tizona is forging Bokisch into other varietal paths and our first Kirschenmann Vineyard old vine Zinfandel is an example of this new path.”
Markus has been farming the neighboring Kirschenmann vineyard for a few years and decided to try a new direction from the Iberian varietals and purchased some of the Zinfandel fruit and was very pleased with the results. The Kirschenmann Vineyard is elegant, refined and supple. The alluvial, sandy soils of Victor are underlain with a zone of cemented limestone which the vines’ roots perch on, sipping water all summer long. The balance of the vines canopies, along with that of its perfectly groomed fruit, is reflected in this Zinfandel.
The 2012 Tizona Kirschenmann Vineyards Old Vine Zinfandel comes from 97 year old vines. Markus produced 99 cases of this wine and the suggested price is $32 per bottle. This wine is beautifully balanced with full flavors, earthiness and a long inviting finish. On the nose you will enjoy the great aromas of black cherry, blueberry, blackberry and plus with a touch of lavender. On the palate these same aromas continue in the flavors with the addition of a touch of strawberry and vanilla and a touch of chocolate. This wine really shows what Zinfandel can be. It is also great with foods and you should be sure to include it on the menu with your next steak or BBQ ribs, it pulls intensity from the wine with the ability to be in balance and match the food.
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