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Trig Point Zinfandel
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This is a red wine imageTrig Point Zinfandel

$22.40$16.95
 
Winery Notes
"88% Zinfandel, 12% Petite Sirah; alcohol 14.5%; soils: deep fine sandy loam, vine age: planted in 1983 on St. George rootstock; aged in 15% new French oak for 16 months. The palate offers juicy blackberry, blueberry, and raspberry, and finishes with a touch of mocha. The supple fine-grain tannins temper the wine’s beautiful depth and concentration. Drinkable now, or over the next 10 years.

Trig Point is produced by Nick Goldschmidt and his wife ... read more
Item ID: #36159
Shelf at store:5e
Size: 750mL (wine)

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Item Description

Winery Notes
"88% Zinfandel, 12% Petite Sirah; alcohol 14.5%; soils: deep fine sandy loam, vine age: planted in 1983 on St. George rootstock; aged in 15% new French oak for 16 months. The palate offers juicy blackberry, blueberry, and raspberry, and finishes with a touch of mocha. The supple fine-grain tannins temper the wine’s beautiful depth and concentration. Drinkable now, or over the next 10 years.

Trig Point is produced by Nick Goldschmidt and his wife Yolyn. After flying the globe for many years as the head-winemaker for the likes of Simi, Allied Domecq, and Beam Estates, Nick decided to start a family company with his wife Yolyn in 1998. The goal of the company was to focus on site specific wine making from great vineyard sites from around the world. Having produced so many world class wines from around the globe, Nick knew exactly from which vineyard sites he would choose to make his wines."

Trig Point Vineyard

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GRAPES / SOILS
"A "trig" has been used for many years to establish boundary lines. Trigonometrical stations were set on the top of hills and used as surveying sites. Just as my father was a land surveyor and used these trigs as a reference, so do I when it comes to well known vineyard sites" Nick Goldschmidt, Winemaker.
Trig Point is produced by Nick Goldschmidt and his wife Yolyn. After flying the globe for many years as the head-winemaker for the likes of Simi, Allied Domecq, and Beam Estates, Nick decided to start a family company with his wife Yolyn in 1998. The goal of the company was to focus on site specific wine making from great vineyard sites from around the world. Having produced so many world class wines from around the globe, Nick knew exactly from which vineyard sites he would choose to make his wines.
The wines Nick and Yolyn Goldschmidt produce are all single vineyard, handcrafted, small production, artisan wines.
WINEMAKER
Born in Auckland, Nick found his way to viticulture through a slightly tortuous route. After completing his Bachelor of Science at Canterbury, he ended up in a research position at Lincoln University in 1982. After a year of working in organics, plant breeding and in the small vineyard, Nick pursued a Diploma in Horticulture at Lincoln. From there he went to Charles Sturt University in Australia to study viticulture. Then, after three vintages back in New Zealand, he returned to South Australia to complete his post graduate degree in Winemaking at Roesworthy. His first vintage in California was in 1989 with Carneros Creek making Pinot and then in Chile as winemaker for Caliterra. In 1990 he became the VP/Winemaker for the Simi Winery in California. During his time there he also developed his own brands: Forefathers and Goldschmidt Vineyard. Simi Winery was owned by LVMH where he helped with Cloudy Bay NZ, Terrazas Arg and the Italian brand, Ruffino. Simi was eventually purchased by Constellation in 1999. In 2003 Nick became Senior VP/Winemaker for Allied-Domecq where he managed winemaking in California brands such as Clos du Bois, Atlas Peak, William Hill, Buena Vista and Gary Farrell to name a few. In 2006 Allied-Domecq was sold to Jim Beam and Nick continued on overseeing all California winemaking but also including Geyser Peak and Wild Horse. Starting in 2008 Nick went full time on his own, making single vineyard wines and continuing to consult for 16 wineries in 6 countries. He also continues his fascination with new technology and biodynamics.

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