Harvested in mid-September, the grapes were gently crushed and de-stemmed. Racked to open-top fermentors the must, which included approximately 10% whole-berries, was allowed to cold soak. Following a three-day cold soak, the open-top tanks were warmed and inoculated with two specific yeast strands: Rockpile and D80 isolates. As the fruit fermented, the caps were intensively sprayed twice daily to engage skin-to-juice contact. Following twelve days of extraction the resulting wine was pressed and racked to a combination of French and American oak barrels where it aged for 15 months.
This is a rich and exotic, fruit-packed Zinfandel. A bouquet of ripe black currant and blackberry with creamy cherry essences is followed by flavors of briary raspberry and vanilla with hints of earth and black pepper spice.