"Alte Reben" und "Zinfandel" sind wohl die beiden häufigsten Begriffe, die zur Sprache kommen, wenn es um Turley Wines geht.
"Tegan Passalacqua, Turley Wine Cellars
"Zinfandel should taste like Zinfandel", insists Tegan Passalacqua, director of winemaking for Turley Wine Cellars. "Zin that's under 14% alcohol starts to taste like Bordeaux as it ages", he continues ? a complaint once voiced by the late Louis M. Martini, who denounced mature Zinfandel's similarity to those "damned french clarets". The issue is topical for a simple reason: Zinfandel's large bunches take a long time to ripen. By the time there are no green berries left, others have often attained lofty sugar levels. But though alcohol tends tob e the lelphant in the room whenever this variety is discussed, such ist he grace and harmony ot the Hayne Vineyard Zinfandel in our glasses ? a whopping 15,4%, honestly labelled ? that for once it doesn't seem terribly important. Passalacqua's light touch with extraction and new oak mean the wine isn't cumbersome in its expression oft he California sunshine and of what these vines, planted in 1903, have to say about where they were grown. (?) For Passalacqua, the history of these vineyards is a clue to their potential. "I'm passionate about the grapes that hav edone well in California's past", he says, with Zinfandel being foremost among them. "They didn't get planted by accident""
(DECANTER "California"-Beilage (Sept: 2017))