MOUNT PEAK "RATTLESNAKE"
ZINFANDEL • SONOMA VALLEY
"Pure Californian intensity: a high-altitude Zinfandel born in the peaks of Monte Rosso, offering an explosion of black fruit, spices, and a robust structure that pays homage to the untamed nature of Sonoma."
The Legacy of Monte Rosso
Rattlesnake Zinfandel is a declaration of power. Produced from the steep slopes of the legendary Monte Rosso vineyard, this wine captures the energy of red volcanic soils and century-old vines. It's a Zinfandel that defies gravity, offering a depth only achieved in the Moon Mountain District, where the sun and altitude forge a wild yet undeniably elegant character.
1. Identity Profile
Winery: Mount Peak Winery
Origin: Monte Rosso Vineyard, Sonoma Valley, California
Varietal: Zinfandel with a touch of Petite Sirah
Terroir: High-altitude red volcanic soils
Aging: 15 months in French and American oak barrels
Alcohol Content: 15.5% ABV
Presentation: 750 ml
2. Sommelier's Notes
Appearance: Deep, dark purple, almost opaque. It has a dense tear that elegantly stains the glass.
Nose: An aromatic bomb of stewed blackberries, blueberries, freshly ground black pepper, and licorice, with a very distinctive earthy mineral background.
Palate: Broad, warm, and enveloping entry. It presents a velvety texture with round tannins and a persistent finish that evokes dried figs, coffee, and sweet spices.
3. Style Analysis
4. Pairing and Serving
Intense Proteins: The perfect companion for a grilled Porterhouse, braised Short Ribs, or roasted wild boar.
Smoked Meats and BBQ: Pork ribs with a robust and spicy BBQ sauce.
Mexican Fusion: Excellent to accompany an Oaxacan Mole Negro or flavorful lamb birria.
Serving: Decanting for 60 minutes and serving between 16°C and 18°C is recommended.
Frequently Asked Questions (FAQ)
Is it a common Zinfandel?
No. Unlike valley Zinfandels, Rattlesnake comes from mountain vines, which gives it a firmer acidity, greater minerality, and superior tannic structure.
Why does it require decanting?
Due to its high concentration and alcoholic strength, contact with oxygen allows the wood and black fruit notes to open up, softening the entry on the palate.
