The fruit comes from Cortina, a dry-farmed, low vigour vineyard in Dry Creek Valley, plus another planted in 1942. Cortina is the name of the dominant soil type of the area, a gravelly loam. Standard viticultural procedures for old vine Zinfandel were followed, including green harvesting in June. Late season canopy work was performed on the morning-side of the canopy and crop thinning was performed at 80% véraison. The yields average 3.7 tonnes per hectacre.
Vinification: 100% punch-down fermentation in small six tonne open top fermenters was used, with a total maceration time of eight to twelve days. Wines finished alcoholic fermentation and underwent malolactic fermentation in barrel. The wine was aged for 14 months in 75% French oak of which 25% were new barrels and 25% neutral American oak.
Tasting Notes: Bright aromas of dark cherry and black raspberry. An upfront fruit appeal has a complexity and slight white pepper character. Soft, full-bodied and warming with a well-balanced finish of tannins, fruit and acidity.
