Product Overview
Pedigree: Victor Hugo Vineyards and winery is one of Paso Robles’ most exciting, innovative wineries. They are also a small family owned and operated winery specializing in small handcrafted lots of wine with intense colors and flavors. The winery is dedicated to producing elegant, rich wines exhibiting excellent longevity. Victor Hugo Roberts is the owner / winemaker. The family legend has it that he was named after a great uncle and a great grandfather (the man who Anglicized the family name from the French name Robert to Roberts), with no reference to any literary connection. In 1982, equipped with an enology degree (U.C. Davis, 1979), and three years of winery experience, he took a position at a new winery in the Paso Robles area. The dream of owning his own vineyard and winery took its first step into reality in 1985 when he and his wife Leslie, planted 78 acres on the Templeton property which contains the family home and winery. The winery is located in a picturesque, recently renovated hundred-year-old barn. More vineyards were added through the years, and the total stands at 78 acres planted to Chardonnay, Zinfandel, Syrah, Petite Sirah, Viognier and five Bordeaux reds – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, and Petit Verdot.
Victor Hugo winery estate vineyard is located in the Templeton Gap with warm days, breezy afternoons, and cool nighttime temperatures. Planted on the rugged, shale hillsides of the property, the vineyard receives meticulous care including vertical shoot positioning, shoot thinning, cluster thinning, and leaf pulling. The vines are grafted onto four different rootstocks (phylloxera and nematode resistant) specifically selected for drought tolerance, which allows the use of mild deficit irrigation to concentrate flavors and further improve quality. Production is limited to retain outstanding quality and detail in all aspects of the process. Victor Hugo is committed to sustainable farming practices in all aspects of the vineyard and winery. Vic Roberts, aside from the accolades from customers and the media, was some years ago, also voted Paso Robles winemaker of the year by his peers.
Only 286 cases of this 2018 Estate Zinfandel were made.
Grape Varieties: 100% Zinfandel
Growing Conditions: Late winter rainfall, all in March. A cool spring and early summer produced great fruit set. Judicious thinning and warm days lasting into October led to an outstanding late harvest with excellent quality and yields.
Harvesting and Vinification: In 2018 the grapes were harvested and crushed into a stainless steel fermenter, then inoculated 24 hours later with D80 yeast. The must was pumped over twice daily for 18 days prior to pressing. After completion of malolactic fermentation the wine was aged in Hungarian and American oak barrels for 20 months prior to bottling.
Aging: 20 months in oak and a short time in bottle.
Analysis:
Alcohol: 14.9%; Total Acid: 6.8 g/l; pH: 3.68, RS: 0.4 g/L
Tasting Notes:
Color: The wine is a lovely bright ruby, almost vermillion, with just a hint of maturity at the rim.
Bouquet: The bouquet is just beginning to show some tertiary development. Aromas of ripe raspberry, some blackberry, and strawberry compote, wind around a core of bittersweet chocolate. A suggestion of black licorice teases the senses.
Palate: The palate progresses from the nose, adding dried flowers and vibrant ripe cherries. The wine has grip and just a wisp of minerality to keep it serious and nuanced, complimented by hints of oak. Well balanced acidity, well resolved, elegant tannins and a long, harmonious finish get you poised for the next sip.
When to Drink: Delightful now, it will continue to develop in the bottle with proper cellaring. Best drinking window 2026 - 2029.
Serving Temperature: 60°F - 63°F
Food Pairing: Due to its ripe, bold character, so beloved of American consumers, Zinfandel loves flavorful, robust dishes; hearty stews, beef and lamb roasts, charcoal grilled steaks. It sings beautifully with an array of chicken dishes. Also pair with grilled vegetables such as zucchini, peppers and mushrooms. Try with a mild red or yellow curry. And don’t forget soft white cheeses.
