The grapes for our Zinfandel come from vineyards located in the North Coast of California, primarily Dry Creek Valley and Napa Valley. Well-known for its affinity with Zinfandel, Dry Creek Valley offers ideal growing conditions for this thin-skinned varietal. Here the days are warm and the sun remains in the sky well into the late afternoon before the cool coastal fog creeps in at night. These long hours of sunshine and cool evenings allow the grapes to mature slowly for even ripening and the development of complex flavors.
Because Zinfandel’s large clusters can develop unevenly, we allowed the fruit to hang on the vine, patiently waiting for even cluster maturity and the development of rich, jammy fruit character. Gentle hand harvesting and cold soaking of the grapes prior to fermentation preserved their intricate nuances. During fermentation, we performed regular pump-overs several times a day, keeping skins and juice in constant contact for maximum extraction of aromas and flavors. We aged the wine in French and American oak barrels for 18 months, contributing both structure and spice to the overall wine.