Classic aromas of strawberry, cinnamon, bay, mineral
The aromas become much more revealing in the mouth—accentuated by vanilla and toasty oak overtones. The wine is
very bright with soft tannins and lively acidity that wake up the palate and suggest plenty of life ahead of it.
2010 was one of the most intriguing and unusual vintages in my 30-year career in Napa Valley. The coolest summer
in decades was followed by scorching heat in August. As a result, some clusters shriveled and yields were down 10 to
15%. On the positive side, a cool, long growing season allowed great flavor development at lower sugars and wines
that tend toward more elegance. But unfortunately crop levels were very low.
Bottling Date: September 10/ 2012.
By keeping fermentation temperatures slightly lower than those for Bordeaux reds, we maintain the
vibrant character of Zinfandel, and by selecting Burgundian French oak barrels we add complexity as well as
refinement to the wine.
Fermentation: 14 days, up to 80º
Maceration: 10 days total before pressing.
21 months in 100% French Oak, 35% new “Burgundian Coopers”.
A brilliant dark ruby youthful hue.