Amador Foothill
Since 1980, Amador Foothill Winery has produced wines with great balance, finesse, and value. How? By learning to read what’s going on in each specific vineyard as the fruit matures.
“There is no substitution for walking the vineyards, observing the conditions and, most importantly, tasting the ripening grapes to determine when they are literally bursting with flavor” says Ben Zeitman.
Katie Quinn’s job as winemaker is to transform what nature provides: “I want to make wines with an Amador sense of place, unique wines that reflect their origin the red granitic soils of our Shenandoah Valley Appellation.”
Katie’s winemaking vision is that wines should be varietally true, tasting of their grape origins with a discrete use of oak for texture and complexity. The vivid fruit flavors of her white wines are balanced by crisp acidity, while the reds have concentrated fruit flavors backed with refined tannins. Stylistically, these are food-friendly wines that are inspired by her love for cooking.
714131 - Sauvignon Blanc 2004
The Wine: The 2004 Sauvignon Blanc is a blend of Sauvignon Blanc with 25% Semillon. Thirty percent of the wine was barrel fermented and aged six months sur lie. Sauvignon Blanc from our own vineyard and a nearby site has consistently offered luscious and intense fruit flavors. The estate grown Semillon brings additional layers of complexity, and sur lie aging of the barrel fermented portions gives a rich mouth feel and a hint of oak.
The Vineyard: The estate grown Sauvignon Blanc and Semillon, along with our neighboring Linsteadt Sauvignon Blanc, flourish in our red, granitic soils. Modern trellising and judicious irrigation allow for the development of the concentrated character.
Winemaker’s Notes: Lime, grapefruit and spicy aromas lead to balanced flavors of citrus, melon and tropical fruit. Barrel fermentation and sur lie add rich, velvety texture and a lingering finish.
Food Pairings: Our Fume Blanc enhances the enjoyment of oysters on the half shell, grilled swordfish, or lemon-seasoned chicken breasts. The wine also stands up well to spicy preparations such as Jamaican jerked chicken or southern Italian pasta and vegetable dishes.
Varietal Composition: 75% Sauvignon Blanc, 25% Semillon
Vinification: 70% stainless steel fermented
30% barrel fermented in puncheons
Barrel fermented wine was sur lie aged 6 months.
Bottling: 2460 cases bottled.
714132 - Syrah 2001
The Vineyard: Julie and Jerry Hollander’s four-year-old vineyard near Valley Springs in Calaveras County provided most of the fruit for our second vintage of Syrah. The balance was from our new vines and a nearby Shenandoah Valley vineyard.
The Wine: This Syrah has fragrant aromas of berry, cedar and spice. It is brimming with rich flavors of blackberry, blueberry, and notes of licorice, leather and white pepper. The tannins are well balanced with the intense fruit.
Winemaker’s Notes: Our second vintage of Syrah shows forward fruit that is well-balanced with the tannins. The wine is very enjoyable now and should age well for at least two or three more years.
Food Pairings: Risotto with porcini mushrooms, grilled duck breast, duck confit, pork roast, or hearty stews.
Varietal Composition: 100% Syrah; 86% Hollander Vineyard, 14% Shenandoah Valley
Vinification: Fermented on the skins 9 days
Malolactic fermentation in barrels
12 months in Hungarian and American oak barrels
No fining agents used; lightly filtered
Bottling: 300 cases bottled Nov. 5, 2002
714133 - Sangiovese Barrel Select 2001
Our goal to produce world-class Sangiovese in Amador County grew from a love of Italian food, wine and travel. We have been visiting prominent winemakers throughout Italy since 1990. Noted Italian wine consultant Alberto Antonini has guided our efforts since 1996.
The Vineyard: Our first Sangiovese vineyard was established in 1991. The crop level is kept low and the canopy density maintained for optimum fruit maturity and concentration. Our new vineyard was planted with the guidance of Alberto Antonini incorporating the latest Tuscan Viticultural practices of rootstock selection, planting density, and trellising.
Winemaker’s Notes: The 2001 Sangiovese Barrel Select is a selection from the finest barrels of the vintage. It has vivid color and rich berry aromas with spice. Strawberry, plum and cherry fruit flavors are enhanced by a refined tannin structure, firm acidity, and a lingering finish. Aged 11 months in French oak.
Food Pairings: Grilled salmon with wild mushroom sauté; pork loin stuffed with tapenade; grilled chicken with porcini Sangiovese sauce.
Bottling: 350 cases bottled November 5, 2002
714134 - Sangiovese Grand Reserve 2000
Our first Grand Reserve validates our belief that Amador County has great potential for world-class Sangiovese. Noted Italian wine consultant Alberto Antonini helped select the top barrels of the vintage for this special wine.
The Vineyard: Our first Sangiovese vineyard was established in 1991. In 2000, we reduced the crop level to two tons per acre and maintained the canopy density for optimum fruit maturity and concentration.
Winemaker’s Notes: The 2000 Sangiovese Grand Reserve is a selection from the very best barrels of the vintage. It has deep color and rich berry and spice aromas. Juicy cherry, strawberry and plum fruit flavors are enhanced by a refined tannin structure, balanced acidity and a smooth lingering finish.
Food Pairings: Enjoy this wine with roast leg of lamb, pork loin stuffed with tapenade, or grilled steaks with salsa verde.
Varietal Composition: 85% Sangiovese, 15% Syrah
Vinification: Fermented and held on the skins 20 days
11 months in French oak
No fining agents used
Bottling: 99 cases bottled October 19 2001
719831 - Esola Zinfandel 2002
720316 - Esola Zinfandel 2002 Magnum (1.5 litre)
The Vineyard: The vineyard is located on rolling hills in the heart of the Shenandoah Valley appellation. Lena Esola’s beautiful, gnarly 65 year old vines provided the intense and luscious fruit for what we consider a benchmark in our Zinfandel production.
Winemaker’s Notes: Complex spicy and black fruit aromas lead to rich black cherry and plum fruit flavors accented with an exotic spiciness. With ripe tannins, firm acidity, and rich fruity flavor, this wine has exceptional balance. Very enjoyable now, the 2002 Esola should improve even more with extended cellaring.
Food Pairings: Enjoy with grilled lamb chops and wild mushroom sauté, Lasagna alla Bolognese, or spicy tomato pasta dishes.
Varietal Composition: 100% Zinfandel
Vinification: Fermented on the skins 12 days
13 months in American & French oak
No fining agents used, lightly filtered
Bottling: 360 cases bottled January, 2004
720648 - Clockspring Zinfandel 2004
The Vineyard: A special section of 35-year-old head-pruned vines from Frank Alviso’s Clockspring Vineyard provided the fruit for this classic Amador County Zinfandel. Clockspring Vineyard is a certified organic vineyard.
Winemaker’s Notes: Lush spicy and cherry/berry aromas lead to rich cherry and raspberry fruit flavors accented with peppery spice and nuances of cocoa. Well-balanced with ripe tannins and a lingering finish, the wine can be enjoyed by itself or with food.
Food Pairings: Enjoy this wine with traditional Zinfandel fare such as barbecue, pizzas, and grilled lamb chops, or with red-sauced pasta dishes or ratatouille.
Varietal Composition: 100% Zinfandel
Vinification: Fermented on the skins 8 days
10 months in American and European oak
No fining agents used
Bottling: 548 cases bottled October 12, 2005
719667 - Katie’s Cote 2003
The Vineyard: Our estate Syrah and Grenache vineyards were planted in 1999 and 2000. The Syrah vineyard is planted with a “Shiraz” selection and with a selection from Chateau Beaucastel. The Grenache noir is also a selection from Chateau Beaucastel.
Winemaker’s Notes: Our young vineyards produced a modest crop in 2004. The lush blackberry fruit and exotic spiciness of the grapes are fully expressed in the wine. This fusion of fruit, spice and ripe tannins will develop more complexity with further aging.
Food Pairings: Risotto with porcini mushrooms, grilled duck breast, braised lamb shanks, or hearty stews.
Varietal Composition: 60% Syrah, 40% Grenache
Vinification: Fermented on the skins 9 days
Malolactic fermentation in barrels
12 months in French and American oak barrels
No fining agents used; lightly filtered
Bottling: 140 cases bottled
