In the August 2015 issue of the Wine Enthusiast, our 2012 Mikami Vineyards Zinfandel has been awarded 90 points. We are excited and humbled to receive yet another prestigious review for our wine. This, in addition to our Gold Medal from the San Francisco Chronicle Wine Competition, continues to validate our winemaking philosophies: Quality, Handcrafted, Attention to Detail. Here are the tasting notes from the magazine:
“This is a full-bodied but easy-drinking wine with ample ripe fruit flavors and attractive accents from oak aging, like vanilla, nutmeg and a touch of brown sugar. It coats the mouth with rich fruitiness and lingers on the finish in a compelling manner. — J.G. (8/1/2015)”
We hope everyone who reserved an allocation has enjoyed the wine, and for those who have not yet purchased, please contact us immediately to claim the limited inventory remaining.
We are excited to announce that our 2012 Zinfandel has been awarded a Gold Medal at the prestigious San Francisco Chronicle Wine Competition. Recognized as the largest competition of American wines in the world, the event saw over 6,400 wines entered this year.
This year’s Gold Medal represents our third Gold, with our 2009, 2010, and the current 2012 release as recipients, with the 2010 having the additional recognition of being Best of Class.
Customers wanting to secure an allocation of the 2012 should email us at email@example.com as inventory is extremely limited.
For a complete listing of all wines in our category, please visit here.
The 2011 Mikami Vineyards Zinfandel is now officially sold out. For those that would like to purchase wine should join our newsletter group to be eligible to reserve an allocation for the 2012 release. The 2012 Mikami Vineyards Zinfandel will be released in late October. We will again only have 125 cases available so please let us know your desired allocation as soon as possible.
In the early hours of September 12, we completed our harvest for 2014. Totaling approximately 2.5 tons, the grapes were immediately transported to the winery for crush.
Ready for crush!
For 2014 the fruit load was managed even more meticulously than previous years, with a portion of the vines restricted to only one grape cluster per shoot. The resulting fruit is fantastic, and Kian is extremely excited about the color and flavor profile! It’s somewhat sad as we still have to wait another 16-18 months before we see the fully finished product.
We are honored to be recognized by Wine Enthusiast in its July issue as one of the leading artisan winemakers in the Lodi appellation. As we move towards the release of our 5th vintage later this year, this acknowledgement validates our efforts in producing only the highest quality wines possible and energizes us for the future!
You can read the article here: http://www.winemag.com/July-2014/The-Artisans-of-Lodi/
Recently we were honored to be featured in Nikkei West, a news site covering the Japanese American community.
As noted in the article, we are proud to be one of a small number of Japanese American families engaged in the grape and wine business. During the early to mid-2oth century, Japanese immigrants were an integral part of California agriculture. However, now in the 21st century, very few of the children of those laborers still engage in farming. With our wine, we hope to honor the tireless efforts of our parents and grandparents.
We hope you enjoy the article. Please click on the images to enlarge.
We are pleased to announce that our 2011 Mikami Vineyards Zinfandel is now available. The 2011 growing season was highlighted by a milder than normal summer for the Lodi appellation, and this shows through in this vintage. The moderate temperatures created ideal conditions for balanced fruit development. As Kian notes in his tasting summary, “Balanced and focused, this wine offers plenty of ripe fruit flavors in the entry and midpalate, leading to a rich and enhanced finish that lingers with lovely spice and earthy nuances.”
As always, the wine is only available to members of the newsletter group. Interested parties should sign up to receive an allocation, if available.
Early on October 10, we completed the 2013 harvest amidst beautiful conditions. Totaling over 3 tons of fruit, the 2013 harvest represents our largest production for the winery. The fruit was handpicked from roughly 450 dedicated vines and was hauled immediately to the winery for crush. After a 5-day cold soak, fermentation was initiated, and on November 1 pressing was completed. Now, it’s 15-months of barrel aging in a mix of new and neutral American oak. We can’t wait for our first barrel taste in a few months to see how things are developing!
Hauling the 2013 Mikami Zinfandel Fruit
We are excited to have our 3rd vintage recognized by one of the most prestigious wine competitions with the designation of Best of Class.
After receiving 5,500 entries from more than 25 states, the San Francisco Chronicle Wine Competition, hailed as the largest competition of American wines in the world, identified our 2010 Zinfandel as the best in the $35-$39 category. We are humbled and thrilled to receive such an honor given the other distinguished Zins in our category (see here for the other honorees). Last year, our 2009 Zinfandel was awarded with a Gold Medal, so to surpass that with the designation of Best of Class this time is truly an honor.
We will be pouring our wines at the 2013 Public Tasting held at Ft. Mason in San Francisco on February 16, so if you are in the area we hope to see you!
In the early morning of October 15, we completed our 2012 harvest. This year’s fruit was sourced from a dedicated block of just 350 vines and exhibited outstanding flavors. As can be seen here, the skins of the grapes were a fantastic dark blue-purple color. Sugar was measured at 27 degrees and, most importantly, Kian is excited about the fruit’s flavor profile. In just under 3 hours, the team picked just over 2-tons of Zin and from there it was off to the winery.
After destemming, we took the extra step to review the berries on the conveyor table to ensure we had only the finest berries for the wine. We then cold soaked for 4 days prior to fermentation. By cold soaking, we achieve better color extraction, increased aromatics and flavor elements and finer, more mouth-friendly tannins.
Fermentation is now complete, and last week we pressed the wine into a mix of new and neutral oak barrels. Now it is all about 13-15 months of peaceful aging!