1989 Elyse Rutherford Morisoli Vineyard Zinfandel

Elyse is a Napa Valley winery founded in 1987 by Ray and Nancy Coursen. Ray grew up on a New Jersey dairy farm and attended agricultural college before moving to the Napa Valley to pursue winemaking. Nancy is a third-generation Californian who met Ray and joined him in establishing their own winery. Ray worked for several Napa producers before starting his own label, which is named after the couple’s daughter. The Coursens source grapes from Napa Valley growers. In 1998 they started a second label, Jacob Franklin, named for their son. Robert M. Parker Jr. notes that "these wines are at least very good, and often outstanding, as Coursen knows how to coax high quality out of Zinfandel, Petite Sirah, and Cabernet Sauvignon..."

Rutherford AVA is just north of the Oakville AVA in the heart of Napa Valley, and it is equally distinguished. It is home to Beaulieu Vineyard and inglenook, arguably Napa Valley’s most historically influential wineries. Inglenook started making in wine in the late 19th century, and Beaulieu Vineyards was producing by the first years of the 20th century. BV founder Georges de Latour is particularly esteemed for having recruited Andre Tchelistcheff, a renowned research oenologist, to move from France to Napa Valley in 1938 and run BV’s winemaking. The legendary Tchelistcheff brought European winemaking techniques to Napa Valley and vastly improved wine quality. Other Rutherford winemakers followed his lead. Today there are 5,000 vineyard acres in Rutherford and many acclaimed producers. The famous Silverado Trail with its exclusive, limited production wineries, runs partly through Rutherford AVA. Rutherford Cabernet Sauvignons are characterized by supple tannins, richness, notes of cherry and plum, depth and the ability to age for several decades. Besides Cabernet Sauvignon the AVA also grows Chardonnay, Merlot, Sauvignon Blanc and Zinfandel. It received its AVA designation in 1994.

Zinfandel is a black-skinned grape, but 85% of the wine produced is made into a rosy “White Zinfandel.” Red Zin is far more complex and bold, while still being light-bodied. It grows in popularity as winemakers continue to experiment with new styles and blends.