GRAPE SOURCE: The grapes for the Mill Creek 2017 Zinfandel come from two local long-time grapes growers in the Dry Creek Valley. 52% came from family cousin Matt Kreck and 48% from the vineyards of Ray Teldeschi. Dry Creek Valley is becoming renowned as California’s premier Zinfandel producing appellations.
WINEMAKING: Harvesting for this Zinfandel begins before dawn when overnight temperatures are lowest. Immediately upon delivery to the winery, the grapes clustered are gently de-stemmed and the berries transferred to a temperature-controlled stainless steel tank where they are cold soaked for up to four days before being inoculated with yeast to begin fermentation, which can take up to two weeks. Following pressing, the new wine is transferred to small American and Yugoslavian oak barrels for 18 months of aging.
WINEMAKER NOTES: Mixed dark fruits blend with anise, vanilla and considerable spice. A significant peppery burst precedes a lush middle and long lingering finish.
GRAPE SOURCE: The grapes for the Mill Creek 2017 Zinfandel come from two local long-time grapes growers in the Dry Creek Valley. 52% came from family cousin Matt Kreck and 48% from the vineyards of Ray Teldeschi. Dry Creek Valley is becoming renowned as California’s premier Zinfandel producing appellations.
WINEMAKING: Harvesting for this Zinfandel begins before dawn when overnight temperatures are lowest. Immediately upon delivery to the winery, the grapes clustered are gently de-stemmed and the berries transferred to a temperature-controlled stainless steel tank where they are cold soaked for up to four days before being inoculated with yeast to begin fermentation, which can take up to two weeks. Following pressing, the new wine is transferred to small American and Yugoslavian oak barrels for 18 months of aging.
WINEMAKER NOTES: Mixed dark fruits blend with anise, vanilla and considerable spice. A significant peppery burst precedes a lush middle and long lingering finish.
