Sonoma County’s Dry Creek Valley is world renown as the premier Zinfandel growing area. The grapes for our 2013 Zinfandel were grown in two separate vineyards. Frst is the Hillside Estate (71%) and second is Matt Kreck's Lytton Bench (29%), which located near the Healdsburg airport. After harvest, the clusters are gently destemmed and then filled into stainless steel tanks. Preceding the fermentation is a 3-5 day cold soak. The must is then inoculated with yeast then mixed 2-3 times per day to extract flavors, color, and tannin from the skins. After pressing, the new wine is filled into 40% new French and American oak barrels and aged for approximately 24 months. This wine is full bodied and well balanced. Flavors of licorice, white pepper and dark fruit lend to a silky mouth feel, spicy middle and a pleasant, rich finish. Excellent paired with a herbed pork loan roast, or your favorite tomato based Italian pasta dish.
Sonoma County’s Dry Creek Valley is world renown as the premier Zinfandel growing area. The grapes for our 2013 Zinfandel were grown in two separate vineyards. Frst is the Hillside Estate (71%) and second is Matt Kreck's Lytton Bench (29%), which located near the Healdsburg airport. After harvest, the clusters are gently destemmed and then filled into stainless steel tanks. Preceding the fermentation is a 3-5 day cold soak. The must is then inoculated with yeast then mixed 2-3 times per day to extract flavors, color, and tannin from the skins. After pressing, the new wine is filled into 40% new French and American oak barrels and aged for approximately 24 months. This wine is full bodied and well balanced. Flavors of licorice, white pepper and dark fruit lend to a silky mouth feel, spicy middle and a pleasant, rich finish. Excellent paired with a herbed pork loan roast, or your favorite tomato based Italian pasta dish.
