At a glance

Producer

Bump Wine Cellars

Region

Sonoma Valley, California, USA

Grape variety

Zinfandel

Wine type

Red

Body

Full-bodied and Smooth

Sweetness

Dry

Typical price

$30-40 USD

Tasting profile

Ripe blackberry, black cherry, dried plum, spice (clove, pepper), with subtle earthy and tobacco notes. Secondary notes of cedar and dried herbs.

Evolution: Fruit declining, with increased tertiary complexity: leather, forest floor, slight raisin.

At peak: At peak, wines showed vibrant fruit, sweet spice, and Sonoma Valley freshness; now more tertiary and harmonious, but nearing end of ideal drinking.

Structure

Acidity

Bright but mellowed with age

Tannins

Medium, now soft and integrated

Alcohol

Moderate (typically 14-15%)

Aging potential

Short to medium term; at 13 years, wine is at or just past its apex. Not advised for further cellaring.

Drinking window

Peak drinking

2016 to 2019

Optimal window

2014 to 2021

Current status

Approaching end of optimal drinking window; mature but still enjoyable.

Current condition

Developed, showing tertiary notes; declining fruit but still balanced and expressive. Should be consumed soon.

Zinfandel from Sonoma Valley typically shows best between 5-10 years from vintage in structured, artisanal styles like Bump; at 13 years, this 2011 is expressive but quickly moving past its best, and should be consumed to appreciate remaining fruit and integrated structure.

Food pairing

Grilled lamb, barbecue, braised pork shoulder, aged cheddar, roasted vegetables with Mediterranean spices.

Serving

Decant

Not required

Sustainability

Sustainability score: 7/10

Bump Wine Cellars focuses on sourcing from small, family-owned vineyards with sustainable farming (minimal chemical input, water management, careful land stewardship). Winery operates with low-intervention winemaking, recycles water, and uses lighter glass bottles for packaging. No synthetic herbicides reported in HB Family Vineyard.

Bump Wine Cellars is a small artisan producer committed to sustainable sourcing and farming, though not fully certified organic or biodynamic. Their low-intervention cellar practices, efficient water use, and responsible packaging contribute positively. Carbon footprint is moderate if consumed locally; no airfreight or global distribution reliance. Overall, a sustainably minded project with room for further improvements in certification and renewable energy adoption.