Winegrowing & Winemaking
Heavy rains in March and April replenished reservoirs and led to healthy vine growth which we managed through leafing and cluster thinning. Weather during the summer and fall was moderate. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. The fruit was handpicked at dawn and sorted in the vineyard. The grapes were carefully destemmed and optically sorted to ensure only perfect fruit made it into the wine. A cold soak extracted color and flavor before primary fermentation began in tank. The wine was gently basket-pressed and then racked to oak barrels to finish primary fermentation, malolactic fermentation and aging.
When poured, our classic California Zinfandel is a purple-ruby color with a bright crimson hue. On the nose, there are concentrated aromas of dried cherries that meld with warm vanilla, mocha, and mulling spices. Lush flavors of ripe plum and raspberry jam flood the palate, followed by touches of dark chocolate in the background. Subtle and round tannins add length for a fresh and enticing finish.