Grapes were primarily estate-grown from vineyards in Alexander Valley and Dry Creek Valley. Aggressive hand canopy management was maintained with a green harvest, weak shoot removal and veraison thinning performed to ensure even ripening.
Vinification: Harvest took place by hand between the 19th of September and the 13th of October. The grapes were punched down by hand in small open-top fermenters.. Fermentation on the skins lasted nine days. The wine was barrel aged for 14 months in 100% French oak (20% of which were new barrels).
Tasting Notes: Deeply perfumed aromas of dark berries and old vine Zinfandel’s woody spiciness. Layered bright fruit flavours reminiscent of a rich berry pie with a toasted crust. A vibrant acidity and balanced tannins thanks to low yields in the vineyard which continue through the long, persistent finish.
