Aromas of Asian apples and exotic spices give way to gardenia, hibiscus, Moroccan rose and citrus with hints of eucalyptus and subtle cedar. Round and generous tannins add depth and persistence to the finish.
Brown Estate Vineyards was founded in 1995 by brother and sister Deneen and David Brown. A year later, their sister Coral joined the team and made the enterprise a family affair. The estate itself was founded in 1985 in the Chiles Valley appellation of Napa, California, but the family didn’t produce their first vintage until 1996. In 1985 the Browns planted 48 acres of vines on their 450 acre property. The climate of the area, which is characterized by dramatic changes in temperature from day to evening, is well suited to cultivating grapes. For ten years, the fruit was sought after by noted producers like Green & Red, T-Vine Cellars and Mike Grgich of Grgich Hills Estate. After a series of apprenticeships with the winemakers who bought his fruit, David and Deneen founded Brown Estate Winery. The winery is housed in an impeccably restored old stone and redwood barn that was built in 1859 and the cave is tunneled into a hillside of solid rock. In addition to Zinfandel, the Brown family produces Cabernet Sauvignon, Chardonnay and Petite Sirah.
|(60% Zinfandel/35% Cabernet Sauvignon/5% Petite Sirah). The blend of estate grown Zinfandel, Cabernet Sauvignon and Petite Sirah was matured for 12 months in French and American oak (33% new).