Lisa Perrotti-Brown "Dark garnet with a lucid rim, the wine exhibits aromas of briar fruit, ripe blackberry and dark plum with a tinge of minerality and charred meat. Brawny on the entry, it has an equally big mid-palate with complex flavors of ripe brambly fruit, a touch of earth and notes of espresso bean. Still massive through to the finish with soft drying tannins, the unique varietal characteristics of the blend clearly reveal themselves over time."
Dave Phinney (Winemaker) - It’s hard to believe that this fall will be my twenty first harvest in the Napa Valley. Some of those vintages I remember fondly, others I’d like to forget. What may be harder to believe is that this harvest also marks the twentieth year that Orin Swift has been in business. Twenty years. It makes me feel old. But I love it, maybe now more than ever. As many of you know, the first commercial wine I made for Orin Swift was Zinfandel. But none of you have ever tried it. None of you have tried it because it was never bottled. I sold it on the bulk market. I would argue that Zinfandel may be the most difficult varietal to tame. But when you get it right it rewards you like no other. If winemaking is a series of challenges Zinfandel has them all in spades. So, in 2009 I took a break from Zinfandel and its challenges. It would end up being an eight-year break. Eight years in the desert. It was never if but when would we make Zinfandel again. That when is now.
So, with no further ado, we proudly give you 8 Years in the Desert. A blend of Zinfandel, Petite Sirah, Syrah and small percentages of other red varietals.
Orin Swift Cellars are an incredibly exciting and creative winery to work with. In short, the brilliance of the wines, creativeness and unparalleled blending talents have built an incredible portfolio with minimum words and maximum impact. Every wine is carefully crafted from start to finish, including the state of art labels.
Dave Phinney (Winemaker) - "Like so many, I stumbled into the wine business. On a lark, I travelled to Florence, Italy to study abroad for a semester. While I was there I was exposed to, and fell in love with, wine. Back in Arizona I had been studying Political Science and History with a post-graduate plan to attend law school… but, after my time in Italy, the die was cast. I returned to the States, graduated from university, and four days later moved to the Napa Valley. I had sent my resume to fifty wineries in the Valley and only one replied: Robert Mondavi. I showed up to my temporary harvest position interview wearing a suit and tie. They literally laughed at me, gave me a very basic math exam and asked if I could pass a drug test. A few weeks later I was hired.
I spent the harvest of 1997 working the night shift – The only Anglo on an all Latino crew. When they realized I was there to work hard they took me in, gave me a nickname, and showed me the ropes. I loved it! But I quickly realized that if I was going to work this hard, eventually it would have to be for myself. The very next year I started Orin Swift. Orin is my father’s middle name and Swift is my mother’s maiden name. The first vintage in 1998 was less than spectacular. It was a tough harvest, and I bought fruit from the wrong part of a great vineyard. I learned first hand that, “Experience is what you get when you don’t get what you want.” The truth is, when it comes to winemaking there are no silver bullets, no secrets. We as winemakers are only as good as our fruit source.
Our winemaking philosophy then was the same as it is today: find the best fruit from the best vineyards. Farm it right, harvest it right, bring it into the winery, and don’t screw it up. Thank you for reading my story and I hope you enjoy my wines."
California is the largest and most important wine region in the US – in fact, if California were a separate country it would be the world’s fourth largest wine producer! California stretches along the west coast of the USA meaning that soils and climates vary enormously depending on the area’s altitude, latitude and proximity to the Pacific Ocean. Generally the cooler regions closer to the coast are most suited to the growing of Pinot Noir and Chardonnay, whilst further inland (where the climate is much hotter) some of California’s most famous Cabernet Sauvignon wines are grown. The famous Ridge Estate is located here and produces some of the best and most sought after wines in California. If you enjoy Chardonnay, we highly recommend you take a look at Liquid Farm Winery, whose Chardonnay’s (we believe!) rival those of Burgundy.
Zalto Denk-Art Bordeaux Glass
For weightier style reds we recommend the Zalto Bordeaux glass, probably our most widely used glass when tasting in house, this glass is great for many different wines. The large bowl helping aerate and soften tannins whilst accentuating the wines depth and concentration. The Bordeaux glass is the ideal choice for Cabernet Sauvignon, Shiraz, Zinfandel, Bordeaux or Rhone style blends and many other red wines. Surprisingly, it is also the glass of choice for oaked Chardonnay as well, the shape of the bowl accentuating the balance of ripe fruits and oak.
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