1000 Corks

M.a.d. Dashe Contra Costa Zinfandel

Vintage:	2020
Description:	\n\t \n\t. Michael and Anne Dashe have worked with many\u0026nbsp;top wineries \u0026mdash; Ridge Vineyards, Far Niente, Chappellet, Ch\u0026acirc;teau Lafite-Rothschild, Ch\u0026acirc;teau La Dominique \u0026nbsp; \u0026mdash; but have developed style all their own. Elegant, balanced wines made with minimal additives, natural yeasts, and grapes from small family farms are their signature! \n\t \n\t \n\t. In their urban winery on Spirits Alley (an old Naval Airbase in Alameda, Ca), Michael and Anne are using non-industrial winemaking techniques that allow them to highlight the fruit and emphasize the wine\u0026rsquo;s balance \u0026mdash; crafting California Zinfandels in a unique style. \n\t \n\t Although the Dashes have both worked at many wineries famous for Cabernet Sauvignon,\u0026nbsp;their reputation really began with world-class Dry Creek Zinfandel. \u0026ldquo;Angels, we\u0026rsquo;re ready to show you that a well-made Zinfandel can be an absolute picture of sophistication and beauty: visually, aromatically, texturally, and flavorfully,\u0026rdquo; Mike says. \n ","contentPath":"\/merchandising\/content\/winemakers\/michael-anne-dashe\/quotePanel.html","fulfilmentCentre":{"id":null,"warehouseCode":null,"name":null,"emailAddress":null,"holdLocationId":null,"postCode":null},"restrictedOnly":false,"unrestrictedOnly":false,"assortmentName":"michael-anne-dashe"}],"nameMap":{"meet":{"id":189654,"assortment":{"id":25571,"name":"michael-anne-dashe"},"objectId":60886,"objectType":"S","priority":1,"name":"meet","labelText":". \u0026nbsp; \n\n. Michael and Anne\u0026rsquo;s story \n\n. We were one of the first wineries in California when we started out that regularly relied on wild yeast on the grapes (instead of added yeasts) and virtually no additives (other than So2) to our wines.\u0026nbsp; We have always strived to make wines with balance and complexity, without being high in alcohol.\u0026nbsp; We\u0026#39;re proud to make wines with great texture and mouthfeel--bringing an \u0026quot;old-world\u0026quot; style to the beautiful fruit that we can work with in California.\u0026nbsp; \n\n. Of course, both of us have worked at wineries that were famous for Cabernet Sauvignon (Ridge Vineyards, Chappellet, Chateau Lafite-Rothschild, Chateau La Dominique) so we love Cabernet-based wines. But we\u0026#39;ve made our reputation with Zinfandel, the quintessential American varietal. We love that it is virtually the Only varietal that can produce a high-quality wine as a soft, lovely wine or as a huge, mouth-filling wine with the structure of a Cabernet, and can be a perfect wine in both ends of that spectrum.\u0026nbsp; A well-made Zinfandel can be an absolute picture of beauty: visually, aromatically, texturally, and flavorfully.\u0026nbsp; \n\n. **. \n. \nWe loved the concept of Naked Wines, of getting such close contact with the Angels and making wine just for this specific group of people. It allows us to establish a dialog with the people drinking our wine, which is one of the most fun parts of making wine. We love that we can expand our horizons by getting the money to buy grapes upfront, which takes away the pressure of needing money during and just after the harvest.\u0026nbsp; \n\n. When we first entered the wine industry, the business was much more simple and easy to make a living.\u0026nbsp; Now, there are so many more wineries and competition. Angel support allows us to concentrate on the most important things \u0026ndash; making the best wine \u0026ndash; and we can now branch out to make some interesting varietals that we never had the chance to make before.\u0026nbsp; ","contentPath":"\/merchandising\/content\/winemakers\/michael-anne-dashe\/meet.html","fulfilmentCentre":{"id":null,"warehouseCode":null,"name":null,"emailAddress":null,"holdLocationId":null,"postCode":null},"restrictedOnly":false,"unrestrictedOnly":false,"assortmentName":"michael-anne-dashe"},"background":{"id":194858,"assortment":{"id":25571,"name":"michael-anne-dashe"},"objectType":"C","priority":1,"name":"background","contentPath":"\/merchandising\/content\/winemakers\/michael-anne-dashe\/background.jpg","fulfilmentCentre":{"id":null,"warehouseCode":null,"name":null,"emailAddress":null,"holdLocationId":null,"postCode":null},"restrictedOnly":false,"unrestrictedOnly":false,"assortmentName":"michael-anne-dashe"},"intro":{"id":189653,"assortment":{"id":25571,"name":"michael-anne-dashe"},"objectId":60885,"objectType":"S","priority":1,"name":"intro","labelText":". Many small-scale California winemakers claim that their wines are born from a marriage of Old World and New World techniques, suggesting a desirable blend of technology and restraint, of trusting science but believing in (sorry) the\u0026nbsp;poetry of winemaking. Most winemakers making this claim say it because, let\u0026rsquo;s be honest, it sounds really nice (even if most of us don\u0026rsquo;t know what it means.) Michael and Anne Dashe, on the other hand, say it because it\u0026rsquo;s true. It\u0026rsquo;s one of the truest things you can say about their wines because Anne has a degree in Enology from the Old World (The University of Bordeaux), Michael has a Master\u0026rsquo;s Degree from the New World (uc Davis, in California), they got married, and then promptly started a winery and made amazing wines as a team. \n\n. But what does that marriage of technique really mean to the Dashes from a winemaking perspective? \n\n \n. \u0026quot;When we started out, we decided to make wines as \u0026ldquo;old school\u0026rdquo; as possible without using additives or specialized industrial winemaking techniques.\u0026nbsp; Instead, we used classic old-world techniques such as fermenting using the native yeasts brought in on the grapes (instead of added yeasts) and using no additives other than So2. We always strive to make wines with balance and complexity, without being high in alcohol. We\u0026#39;re proud to make wines with great texture and mouthfeel, bringing an \u0026quot;Old World\u0026quot; style to the beautiful fruit that we can work with in California.\u0026quot; \n \n\n. How They Got Started \n\n. Michael and Anne may perfectly complement each other now, but their paths to winemaking were quite different. Michael started his journey into fermentation when he started helping out part-time at a local Santa Cruz winery while studying plant biology as an undergrad. He approached\u0026nbsp;winemaking using his biology and botany background, excited to get his hands dirty.\u0026nbsp;On the other hand, Anne took up a degree in enology after switching from her pharmacy studies (and her one-time dream of making perfumes) as an undergrad. When making wines, a practice that benefits from both mindsets, they love to find a balance between science and art. \n\n. How They Progressed \n\n. With world-class education as their ticket, they quickly racked up an impressive number of high-profile jobs. Between the two, they\u0026rsquo;ve worked for Roudin-Smith Winery, Schramsberg,\u0026nbsp;Ch\u0026acirc;teau la Dominique,\u0026nbsp;Far Niente, Cloudy Bay Winery, Chappellet Winery,\u0026nbsp;Ch\u0026acirc;teau Lafite-Rothschild, Remy Martin (distilling, not winemaking, but still very cool), Lytton Springs Winery, and Ridge Vineyards. As assistant winemaker at Ridge Vineyards for almost nine years, Mike picked up many of the \u0026ldquo;natural winemaking\u0026rdquo; techniques that they used as a springboard when starting their own winery.\u0026nbsp; \n\n. What it Became \n\n. The pair opened their own winery in 1996, which operates out of an old Naval Base in Alameda and overlooks the San Francisco skyline. Pretty idyllic, huh? Since their first harvest there, they\u0026rsquo;ve focused on low intervention winemaking. To them, if the right attention is given to the fruit in the vineyard, the winemaker only needs to gently guide the fermentation along its natural path, with minimal manipulation in the cellar. They\u0026rsquo;re proud believers in natural fermentation, meaning they don\u0026rsquo;t add any cultured yeast to aid the fermentation, and their wines see very little new oak, which lets the true flavors of fruit shine through in each one of their bottles. Stylistically, they love picking their fruit a little earlier and working in cooler climates, which makes them popular with chefs and foodies. Preserving acidity allows their wines to stand up to even the most decadent of dishes! \n\n. How They Came to Naked Wines \n\n \n. \u0026quot;We loved the concept of Naked Wines, of getting such close contact with the Angels and making wine just for this specific group of people. It allows us to establish a dialog with the people drinking our wine, which is one of the most fun parts of making wine. It is so liberating to concentrate just on making wine \u0026mdash; and only on making wine \u0026mdash; instead of all of the business aspects of a winery!\u0026quot; \n \n\n. The Dashes were in a tight spot during Covid, and realized they needed to expand into Dtc (direct to consumer) sales if their business was going to survive in a world where restaurants and tasting rooms could close for months without warning. Sadly, in the wine world, shipping directly to consumers means dealing with a \u0026ldquo;three tier system that\u0026rsquo;s basically rocket science.\u0026rdquo; Enter, Naked Wines! With the help of Angel funding, Mike and Anne are able to produce Zinfandels in a style that\u0026rsquo;s true to their roots and share it with customers across the country. 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Michael and Anne Dashe have worked with many\u0026nbsp;top wineries \u0026mdash; Ridge Vineyards, Far Niente, Chappellet, Ch\u0026acirc;teau Lafite-Rothschild, Ch\u0026acirc;teau La Dominique \u0026nbsp; \u0026mdash; but have developed style all their own. Elegant, balanced wines made with minimal additives, natural yeasts, and grapes from small family farms are their signature! \n\t \n\t \n\t. In their urban winery on Spirits Alley (an old Naval Airbase in Alameda, Ca), Michael and Anne are using non-industrial winemaking techniques that allow them to highlight the fruit and emphasize the wine\u0026rsquo;s balance \u0026mdash; crafting California Zinfandels in a unique style. \n\t \n\t Although the Dashes have both worked at many wineries famous for Cabernet Sauvignon,\u0026nbsp;their reputation really began with world-class Dry Creek Zinfandel. \u0026ldquo;Angels, we\u0026rsquo;re ready to show you that a well-made Zinfandel can be an absolute picture of sophistication and beauty: visually, aromatically, texturally, and flavorfully,\u0026rdquo; Mike says. \n ","contentPath":"\/merchandising\/content\/winemakers\/michael-anne-dashe\/quotePanel.html","fulfilmentCentre":{"id":null,"warehouseCode":null,"name":null,"emailAddress":null,"holdLocationId":null,"postCode":null},"restrictedOnly":false,"unrestrictedOnly":false,"assortmentName":"michael-anne-dashe"}},"names":["meet","background","intro","mobileHeadline","avatar","quotePanel"],"empty":false},"products":[],"archangels":[]},"wineGrapeId":51,"wineGrape":"Zinfandel \| Primitivo","latitudeLongitude":"","alcoholStrength":14.0,"originForWines":"The grapes are picked early in the Am to keep the fruit cold, and then hand-sorted on a conveyor belt at the winery to remove leaves or less than perfect grapes before being crushed using an extremely gentle crusher\/destemmer. Once in the fermenter, the grapes are allowed to ferment naturally, using the native yeasts on the grapes. We aged the wine in 100% French Oak barrels for subtle oak notes. ","grapeDescription":"","tastingNotes":"This is a classic Contra Costa Zinfandel blended wine, with beautiful velvety texture and layers of beautifully balanced fruit flavors. It's an ideal wine to go with a wide range of foods, since the flavors of blackberry, black cherry, chocolate, and clove spice are integrated beautifully together so as to highlight the flavors of food with which they are matched. We've created a \"bistro wine\" that has all the elements of a perfect wine to sip and savor either as an aperitif or as a complement to a meal. ","openingAdvice":"It will benefit from an hour's exposure to air. Ideally, it should be decanted and consumed within a few hours afterwards. 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Our market price is what you'd actually have to pay for this wine at an old-fashioned retail store. It's based on the price of wines sold at other companies, that have received the same customer ratings or awards from third parties. If you buy one of our wines and disagree with the Angel Price, we'll add a credit to your account. Cline Cellars Contra Costa 'Heritage' Zinfandel 2018. Sold by clinecellars.com $43.00. (As of 05/03/2021). Rosenblum Cellars Carla's Reserve Contra Costa Zinfandel 2017. Sold by rosenblumcellars.com $38.00. (As of 05/03/2021). Bedrock Wine Company California Old Vine Zinfandel 2019. Sold by wine.com $24.99. (As of 05/03/2021) {{#each this}} {{#ifEquals statusCode 'a'}}. {{wineName}} {{#ifEquals vintage 'n/a'}} {{else}} {{vintage}} {{/ifEquals}} {{{formatPrice competitorPrices.[0].price}}}. {{retailer}}. (As of {{formatDate competitorPrices.[0].effectiveDate}}) {{/ifEquals}} {{/each}}
Price:	$ 19.99
Price in original currency:	None

Available from Nakedwines.com

Address:	1141 First St Napa, CA 94559 United States
Telephone (regular):	800-673-4718

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First added to 1000 Corks on June 14, 2022.