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| See recent press for Amador Foothill Winery
SHENANDOAH VALLEY
Since 1980, Amador Foothill Winery has produced wines with great balance, finesse, and value. The secret of their success is from learning to read what’s going on in each specific vineyard as the fruit matures.
“There is no substitution for walking the vineyards, observing the conditions and, most importantly, tasting the ripening grapes to determine when they are literally bursting with flavor” says owner Ben Zeitman.
Katie Quinn’s job as winemaker is to transform what nature provides: “I want to make wines with an Amador sense of place, unique wines that reflect their origin the red granitic soils of our Shenandoah Valley Appellation.”
Katie's winemaking vision is that wines should be varietally true, tasting of their grape origins with a discrete use of oak for texture and complexity. The vivid fruit flavors of her white wines are balanced by crisp acidity, while the reds have concentrated fruit flavors backed with refined tannins. Stylistically, these are food-friendly wines that are inspired by her love for cooking. |
| Amador Foothill Winery Website |
| Estate Aglianico 2006 |
| Varietal Composition: 100% Aglianico Appellation: Shenandoah Valley, California Harvested: September 28, 2006 Brix at Harvest: 25.3 degrees Alcohol by Volume: 14.4% Vinification: Fermented on the skins for 5 days 11 months in Nevers oak Bottling: 109 cases bottled October 17, 2007 A special clonal selection of Aglianico from Italy’s famous Rauscedo nursery in 2003 was planted. Two acres of this variety were planted 3 feet apart and trained as vertical shoot positioned monocordons. Winemaker Notes With the ability to bring reds to full maturation in Amador County, this bottling of Aglianico has a dark, inky color and shows impressive concentration. It has lush, perfumed aromas with a tarry note leading to intense boysenberry - blackberry flavors and a firm tannin structure. Perfect Pairs Braised short ribs, Roast pork shoulder, Lamb sausage, Tomato sauced pasta Website |
| Katie's Cote 2006 |
| Varietal Composition: 51% Syrah, 49% Grenache Appellation: Shenandoah Valley, California Harvest Dates: Syrah September 9th, Grenache September 23rd Brix at Harvest: Syrah: 25, Grenache: 26, Alcohol by Volume: 14.4% Vinification: Fermented on the skins 7 days Malolactic fermentation in barrels 11 months in 3 & 4 year old French and American oak Bottling: 650 cases bottled October 10, 2007 The fruit was sourced exclusively from estate vineyards planted in 1999 and 2000. The Syrah vineyard is planted with a “Shiraz” selection and a Chateau Beaucastel selection. The Grenache Noir is a Chateau Beaucastel selection. Winemaker Notes These young vineyards produced an excellent crop in 2006. The lush blackberry fruit and exotic spiciness of the grapes are expressed fully in the wine. This fusion of fruit, oak and ripe tannins will develop more complexity with further aging. Perfect Pairs Duck confit, Cassoulet, Braised lamb shanks, Hearty stews Website |
| Rosato of Sangiovese 2007 |
| Harvested: September 7, 2007 Brix at Harvest: 24 degrees Alcohol by Volume: 13.5% Residual Sugar: 0.3% pH: 3.32 Acidity: 0.70 g/100ml Vinification: Fermented in stainless steel No malolactic fermentation Held in stainless steel until bottling Bottling: 470 cases bottled December 19, 2007 Sangiovese juice for this Rosato comes from three sources. Some of the grapes harvested for Rosato are pressed as blanc de noir while the rest are crushed into a tank for skin contact before pressing to separate the juice from the skins. About 15% of the juice from the red wine tank is drained off prior to fermentation. The juices were combined and fermented to make this delicious, dry, food-friendly rosé. Winemaker Notes The reddish-pink Rosato has a vibrant fruity aroma. The round texture and crisp acidity carry the bright strawberry and spice flavors to a lingering finish. Perfect Pairs With appetizers: smoked salmon, grilled marinated prawns, or crostini In warm weather, pair it with a cold gazpacho. Bouillabaisse, Sushi, Chinese or Thai cuisine Website |
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| Clockspring Zinfandel-Shenandoah Valley 2005 |
| Varietal Composition: 100% Zinfandel. Vinification: Fermented on the skins 8 days, 10 months in American and European oak. No fining agents used. A special section of 35-year-old head-pruned vines from Frank Alviso's Clockspring Vineyard provided the fruit for this classic Amador County Zinfandel. Clockspring Vineyard is a certified organic vineyard. The fruit was handled gently through the fermentation and pressing to keep harsh tannins to a minimum. The wine was aged in American and Europeon oak, but only a few new barrels were used to keep the emphasis on the vibrant fruit flavors. Winemaker notes: Lush spicy and cherry/berry aromas lead to rich cherry and raspberry fruit flavors accented with peppery spice and nuances of cocoa. Well-balanced with ripe tannins and a lingering finish, the wine can be enjoyed by itself or with food. Website |
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