Monday night is pizza night with special pricing at Gia Mia Restaurant in Naperville with their Southern Italian Neapolitan wood fired pizza, so we ordered individual personal pizzas. To pair with the pizza I pulled from the cellar a hearty robust fruit filled Big Red Blend ‘pizza wine’.
My personal favorite GiaMia pizza is The Bruno - tomato sauce, basil, mozzarella, Italian sausage and meatballs, pepperoni and spicy soppressato (which I usually exclude) (shown right), and Linda’s is their Margarita - tomato sauce, mozzarella, basil, EVOO and parmesan with sea salt. She typically enhances her’s with additional garden fresh basil and cheeses.
For a ‘pizza wine’ we opened a robust American Zinfandel based red blend. I recently picked up the latest release of this label at Binny’s Beverage Depot, our wine superstore, which served to replace this vintage of the label from a decade ago. As part of cellar inventory management, we opened the oldest vintage in our collection.
Bedrock Wine Company "Bedrock Vineyard - Heritage Wine" Sonoma Valley Red Blend 2013
Morgan grew up working harvests at the family Ravenswood winery before moving to Australia in 2005 where he worked Hardy’s facility of Tintara and with Drew Noon at Noon Wine Cellars. He then moved to Bordeaux for a time at Chateau Lynch Bages.
Bedrock Wine Company "Bedrock Vineyard - Heritage Wine" Sonoma Valley Red Blend 2013
This is from Morgan Twain Peterson, son of Joel Peterson of Ravenswood Vineyards, a well known accomplished producer known for Zinfandel wines.
Morgan grew up working harvests at the family Ravenswood winery before moving to Australia in 2005 where he worked Hardy’s facility of Tintara and with Drew Noon at Noon Wine Cellars. He then moved to Bordeaux for a time at Chateau Lynch Bages.
Returning home, Morgan founded Bedrock Wine Co. in 2007, on the outskirts of Sonoma, sourcing fruit from his family’s Bedrock Vineyard and Teldeschi Ranch, following in subsequent years with several other vineyards.
His Bedrock wines have been featured in the New York Times, L.A. Times, Wall Street Journal, and Washington Post. The wines have made Wine Spectator’s Top 100 List four times placing as high as number 9 and have received a score of 90 points or higher from them over a hundred times.
In 2014, Morgan, alongside friend Tegan Passalacqua, was named the San Francisco Chronicle Co-Winemaker of the Year by Jon Bonné.
In 2017, Morgan became a Master of Wine, making him one of a handful of winemakers in the United States to gain the heralded certification.
In 2020, Bedrock was named Winery of the Year by Antonio Galloni.
Morgan produces a portfolio of interesting unique wines crafted from old vine sites throughout California.
The range of wines incorporate extremely old vine fruit, and, in some cases, virtually unknown grapes, such as Aubun, Teredalgo, Trousseau Noir, Le Noir, Mission, Trousseau Gris, Grand Noir and Abouriou, as well as Zinfandel, Syrah, Petite Sirah, Grenache, Carignan, Alicante Cabernet Sauvignon, Merlot and Tempranillo.
Many of these sites are heritage terroirs from the ancient past which, until Peterson's arrival, were largely ignored or were co-mingled into some innocuous industrial blend, hence the “Heritage” label in their branding.
The vineyards were often planted in a "field blend" of which Zinfandel comprises a large portion, but sometimes not as much as the 75% required to label the wine for the varietal. Morgan typically choses to include all 22 varietals into his estate field blend, often taking the extra effort to specifically identify all 22 cultivars selected from the historic 120-year-old Bedrock vineyard.
On the other hand, Ravenswood notable Zinfandel labels, such as the select bottling from their Old Hill vineyard, have to be picked with great care to select 75% Zinfandel grapes for the bottlings that will be varietal designated labels.
The 2013 Bedrock Heritage comes from the Peterson family’s estate old vines that were planted as far back as between 1888 and 1895. Amazingly, there are over 22 different varieties of grapes interplanted across their vineyards.
It is labeled a ‘field blend’, containing just about every variety out there, sourced from Bedrock estate vineyards, since it only contains 55% Zinfandel, then 30% Carignane, with the remaining 15% composed of the other 20 varietals.
Vinous says “The 2013 Bedrock Heritage Wine is one of the most intriguing wines in the range. This is by far the most polished and refined wine I have tasted from the Bedrock Vineyard, where the wines have often been much riper and bigger.“
Somehow, the winemaker manages to avoid the disjointed cacophony of flavors from such a complex and diverse blend, producing a wine that is balanced and approachable for pleasant drinking.
Zinfandel is known to be America’s varietal grape that is uniquely American. Its big full round robust profile is ideally suited for hearty bbq or pizza so I like to keep a collection of such wines for occasions such as this.
There were just nine barrels or 750 cases of this wine produced.
This release was awarded 93-95 points by Robert Parker’s Wine Advocate, 94 points by Vinous, 93 points from Jeb Dunnuck, and 91 points from Wine Spectator.
Dark ruby/purple colored, full bodied, complex, firmly structured, broad, intense and expansive with dense blackberry, plum and black raspberries, accented by herbs, pepper and notes of smoke, cedar, and tobacco with firm tannins on the finish.
RM 90 points.
