Akin Estates is a new wine venture located in Lodi, California, and a result of a fulfilled vision and dream of one of the principals, Winemaker David Akin.  David Akin first came to Lodi as a Manager and Winemaker for the then-named Barengo Vineyards in 1978.  His experience using Lodi grapes blended into wines produced at several Coastal wineries led him to believe that fine varietal wines, rivaling those produced anywhere in the state, could be made from Lodi grown grapes at Lodi area wineries.  Twenty-five years later, over thirty Lodi area bonded wineries, and several other wineries outside the Lodi appellation, are proving his vision was correct.

 

After years of consulting and making wine for others, David, with the full support of his wife Brenda, returned to Lodi in 2002 to pursue his dream of producing premium wine from area vineyards that were exciting enough to put the family name on the label. 

 

Our philosophy of winemaking at Akin Estates is simple.  We work with the best grape growing families in the Lodi area and hand select the grapes picked in small lots at perfect ripeness and quality.  The grapes are made into wine using modern yet traditional methods that enhance and promote the character of each variety.  Careful aging in small oak cooperage from US and European forests adds to the complexity of each wine which is put into the bottle only after achieving a perfect balance of fruit, tannin and flavor.

 

               

                                                  FIRST RELEASE

                                        2002 Zinfandel

                                                            Maley Vineyard  - Lodi

 

The grapes for our first wine came from an almost fifty-year old Zinfandel vineyard located on Ray Road west of Lodi owned by the Maley family.  We worked with fourth generation grape grower, Todd Maley, to select a low yielding portion of this vineyard known for high quality grapes and had it designated for our exclusive use.  Nine tons of grapes were hand picked on September 5, 2002, and individual bunches selected to exclude any under ripe fruit.  An additional two tons were reserved and picked one-week later and added to the first pick for added “mouth feel” and ripeness. Fermentation and maceration lasted over two weeks before pressing.  Secondary fermentation finished in November, and the wine was put into a combination of American and European oak barrels where it rested under controlled conditions for almost 19 months before bottling in July 2004.  Release date is August 2, 2004.

 

For further information, please e-mail sales@akinestates.com.