A Zinfandel Weekend in Amador Series: Andis Wines

LOCATION: 11000 Shenandoah Rd, Plymouth

COST PER TASTING: $10

This winery has a clean, modern and minimalist design with its greatest attribute being the breathtaking backdrop that surrounds the tasting room. Andis winery is a smart, sustainably focused building with east to west facing aspect that is protected from the harshest direct rays of the sun. This means that despite desert-like temperatures in Summer, Andis winery remains a cool oasis. Eco-friendly, energy efficient choices like solar energy panels are thoughtfully designed to look like art, making this forward-thinking winery feel perpetually streamlined and bright. Sweeping vineyard views create an ideal destination for a wedding or event. 

Andis Wines are the product of teamwork. On the winemaking side, estate winemaker Mark Fowler works closely with consultant winemaker, Phillipe Melka, and sales director Lorenzo Musila to make wine that they themselves would like to drink while respecting the unique terroir surrounding them. The wine style is “Traditional and terroir driven.” Estate winemaker Mark Fowler describes it, “As far as our wine style, It’s California, we are not dogmatic. There’s obviously variation with certain vineyard sites and blocks. At the end of the day, we respect the fruit and climate to create something that we are comfortable with, which ends up being on the more traditional side.” He continues: “When it comes to Zinfandel, we make single vineyard wines from exclusively old vines (40 years or older) as well as an assemblage including; our Estate Freidlander, Original Grandpere and Di Stasio vineyards, each fermented separately and then assembled,” says Fowler.

From single vineyard wines to conglomerate vineyard blends, Andis wine does not compromise on quality.  “We are comfortable with what we do and what we put in the bottle. We are not making wine because the market wants it or because of a consumer trend. We are the first consumers of our own wine. We try to make wines with high acidity driven by varietal correctness while still respecting the region we are in. We are Amador. We don’t try compete with Lodi or Paso—it’s our own identity and that is the beauty of California.” Says sales director Lorenzo Musila.  Owners Andrew “Andy” Friedlander, Janis Akuna, and COO Jenae Plasse all contribute by sharing their creativity and preferences with the winemaking team to create unique wines inspired by the region.

Wines:

Harvest Widow Zinfandel Blend Rosé. 13% ABV $25 | 90 cases produced 

Zingy bright flavors of tart strawberry, watermelon and hibiscus water, this bubbly saingeé rosé is a fun way to begin a Zinfandel tasting on a lighter note. Perfect for hot temperatures and for individuals in your group who are tagging along but not necessarily Zin connoisseurs. Drink it now and through the Summer. Suggested Pair: Cold seafood, lobster, crab or shrimp. Grilled prawns with curry over rice.

2018 Painted Fields Old Vine Zinfandel Sierra Foothills AVA | 15.5% ABV  $35 | 1200 cases.

Bold juicy blackberry and ripe red strawberry fruit contrasted on the finish with an even layer of tone, firm tannin structure. Another approachable option and value for the novice Zinfandel lover. The 2018 vintage marks Andis’ second vintage, of the Painted Fields Zinfandel (available in 25 states. About 8% of the wine was co-fermented with estate Barbera to help bring in a balanced level acidity. By adding a bit of this complimentary variety, Estate Winemaker Mark Fowler is able to avoid any other additions while maintaining the purity of whole fruit expression.  Drink now or in 1-3 years.Suggested Pair: Bacon Wrap Roasted Figs

2017 Friedlander Block Estate Zinfandel Shenandoah Valley AVA | 15.5% ABV $35 | 300 cases 

The best of both worlds, characteristic richness in aroma with nutmeg, cocoa and spice, followed by ripe red fruit on the front palette that finishes with classic authoritative prudence on the finish. Well integrated tannin structure and focused acidity. Friedlander Block Estate Zinfandel was planted in 1970s, is dry Farmed. Friedlander Block Estate Zinfandel represents the most distinctive of Andis’ single vineyard Zinfandel and is owner Andi’s favorite of the line-up. Great Value at $35. Drink now or 3-5 years.Suggested Pair: This wine doesn’t need food- simply pop open a bottle and pair with a best friend. 

2018 Di Stacio Vineyard Old Vine Zinfandel Shenandoah Valley AVA |15.5% AVB $45. |161 cases

The Di Stacio vineyard is visible from the tasting room and is planted in Sandy loam and granite soil. Historically, the ranch dates back to 1900 when it was founded by the Esola family. The Esola’s (Formally “Isola” meaning “island” in Italian) were Italian immigrants who started farming this site in 1910.

Compared to the more restrained Grandpere, Di Stasio Zinfandel presents a richer, juicier profile. Driven by Red strawberry and cherry fruit on the palate, the 2018 Di Stacio uses 100% native yeast and was cold soak fermented for two days. The site and clone really augment the character of this wine’s fruit profiles and spice level. This is wine is rich and storied with nostalgic aromas of a grandfather’s study, cigar box and sweet tobacco. Intelligently seductive soft leather and velvety mouthfeel. Drink now or rest 5-10 years. Suggested Pair: Pair with a juicy burger, drizzled with olive oil, salt and pepper.

2018 Grandpere Vineyard Old Vine Zinfandel | 15.5% ABV $60| 100 cases produced

2018 Grandpere Vineyard Old Vine Zinfandel uses 20% new oak. The wine features aroma of subdued plum and blackberry fruit. Tannins are smooth and pithy.

“The yields of Grandpere are low. The beauty of a vineyard that’s been around so long, is that the wisdom really comes from the vines themselves. These vines essentially read the year. They know when we’re going to be a dry year, they’re going to need to retain more moisture or when it’s going to be a wet year with a lot of sunlight and they need more cover or shading. It helps to have a grower who knows that they do not need to intervene.”  Matt Fowler Suggested Pairing: Pair with a simple cast-iron seared steak, finished in the oven with sea salt and fresh cracked pepper