Blend: 88% Zinfandel, 12% Tempranillo
Vineyard: 100% estate – willow creek district, paso robles
Fermentation: Five-day cold soak with daily foot treading. fermented with 20% whole clusters. daily delestages early on, later moving to pump-overs. 2-week total maceration.
Copperage & Elevage: Aged for 15 months in 500l hungarian oak barrels: 50% new, 50% used. bottled unfiltered.
Alc: 15.0 | pH: 3.69 | TA: 5.5 g/l
Bottling Date: December 19, 2018
Cases Produced: 269 cases produced
The expressive nose contains both savory and fruity elements – mixing cranberry, Bing cherry, and boysenberry with black licorice, hoisin, and forest floor. The palate is loaded with flavors of blackberry, Schezwan peppercorn, and orange peel. The finish starts velvety, but a subtle grip suggests there’s a long life ahead for this powerful wine.
Blend: 100% Zinfandel
Vineyard: 100% Estate – Willow Creek District, Paso Robles
Fermentation: Foot stomped and pumped over during ten-day cold soak, then wild fermented with twice daily delestages early in ferment. Moving to pump-overs later in ferment. Twenty-day total maceration. Fermented 20% whole cluster.
Copperage & Elevage: Aged for 15 months in used 500L Hungarian oak puncheons.
Alc: 14.8 | pH: 3.85 | TA: 6.0 g/l
Bottling Date: December 7, 2017
Cases Produced: 319
The 2016 Zinfandel sings from the glass like a quartet of cherry, smoked Hungarian paprika, raspberries, and sarsaparilla. There’s an unexpected, yet delicious intersection of savory flavors as olive and anise mingle with blackberry and nutmeg. The dark, dense palate quickly evolves into a silky and seamless finish.