The grapes for the 2006 Dry Creek Zinfandel were grown on the eastern bench of the Valley, and in the southwest hills off Mill Creek Road. Red soils and minimal irrigation contribute to the impressive body of this wine. The must was fermented in small open-top fermenters and lasted for 6 days. After being pressed off the skins and seeds, the new wine was barreled down in French and American Oak (33% new) for 16 months.
Deep purple in color. Plums, tobacco, and black pepper leap out the glass of this rich, complex wine. Flavors of berry tart, licorice, and black pepper combine with a full, concentrated mouth feel giving way to chewy tannins and a long, full finish.