Winemaker Notes

After harvest, the clusters are gently de-stemmed 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 25% new French oak barrels and aged for approximately 18 months.

Tasting Notes

Mixed dark fruits blend with a nose of anise, raspberry, and vanilla. A weighty attack precedes a lush and full middle.

Statistics

Blend: 100% Zinfandel
ph: 3.71
TA: 6.1 g/L
Alc: 15.5%
Production: 221 Cases

91 Points, Robert Parker, Wine Advocate