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Massoni Ranch, Amador County
TASTING NOTES:
The 2024 wine has a ruby purple color of solid depth with youthful garnet hues that carry a suggestion of the carmine edge that will come with age. The aroma of this wine has moved from red fruits; strawberry and cherry to those of; boysenberry, black raspberry, and olallieberry. The concentrated ripe succulent fruit is front and center. Aging in small oak barrels has provided this wine with a bouquet of hazelnut, sandalwood, and buttered toast. Upon pouring, the bouquet cedes the spotlight to the aroma, but with time in the glass the bouquet will emerge to play its role. On the palate juicy flavors of red raspberries, and seasoned oak are accompanied by notes of caramel that are delivered by wine with mature woodsy tannins. The fruit carries all the way through the finish exhibiting a wonderful tension between the fruit and toasty oak that lingers well after the wine is gone. This is my take on Zinfandel.
TECHNICAL NOTES:
Varietal Composition: 83% Zinfandel; 17% Petite Sirah
14.8% Alc. 7.4 g/L TA 3.33pH
Oak Regime: 41% American Oak 50% French Oak 9% Neutral Oak
The first wine I produced under my own label was Zinfandel from the Massoni Ranch here in Amador County. My plan was to focus on just Zinfandel and I decided to call it “Z”. For my second vintage I was offered Sangiovese, Barbera and Syrah grapes. If I wanted to stay with the motif of calling the wine by the first letter in the name of the grape I was in trouble. Syrah and Sangiovese which one would get the “S”? That was when we decided to go with the “R” for Runquist and would transcend the world of grapes with the same first letter.
The Massoni Ranch was planted in the late nineteenth century and the old vine character is front and center. The intensity of color and the aromas of red fruits turning black is a classic expression of Zinfandel. We have managed to control the alcohol and deliver a wine with black raspberry fruit without crossing into the realm of late harvest. Open top fermenters and mixing the must by hand three times a day generates a full texture with tannin levels in the ‘Goldilocks’ zone. A year of aging in small barrels provides complexity.
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