71% Zinfandel, 23% Petite Syrah, 6% Carignane
A warm spring and temperate summer brought veraison by the third week of July; we began harvesting the younger zinfandel in the last days of August. A week later, a heat wave ripened all the remaining fruit. To avoid excessive sugar levels, we picked non-stop. The thirty-four vineyard parcels fermented separately on their natural yeasts. Tannin and color extraction was slow, so we maintained twice-daily pump-overs for nine days, on average. After a natural malolactic, the wine was racked to air-dried american oak barrels for fifteen months of aging. Enjoyable now, this full-bodied yet elegant zinfandel will continue to develop over the next ten years.
Ripe nose of raspberry, plum, pepper and chapparel. Blackberry, mineral and vanilla notes dominate the palate. Well integrated tannins typical of this classic vineyard add to the long finish. Winemaker John Olney’s notes