Nose
This is a classic, full-bodied Zinfandel with spicy aromas of dark berries, cracked black pepper and a touch of anise.
Palate
Flavors of wild blackberry, dark cherry preserves and baking spices. This lush wine shows off firm tannins and a long, lingering finish.
Growing Conditions
This wine showcases the best of Dry Creek Valley, from valley floor to hilltop vineyards. The well-drained soils and fog patterns from the Pacific Ocean create perfect growing conditions for Zinfandel, resulting in smaller crops with highly concentrated, intense fruit.
Harvest
Warm sunny days throughout the spring and summer months set the stage for a spectacular harvest in September 2014. The lack of rain meant that harvest began a little earlier than normal and was short in length, finishing up by the end of October. The temperate days leading up to harvest produced good yields of high quality fruit with concentrated flavors, complex aromatics and excellent structure.
Bottling
Bottled March 2016.
Winemaking
The grapes undergo a cold soak before fermentation to extract optimal color and aroma. After primary fermentation, the wine is pumped into French oak barrels, where it undergoes natural malolactic fermentation, followed by 16 months of aging.
Aging
16 months in 100% French oak.
Food Pairing
Peperonata and Ricotta Crostini.
