Zinfandel from the Lock Vineyard on Paso Robles’ Westside was hand picked in the cool of the morning and sorted in the vineyard. It was gently crushed and then allowed to ferment in small stainless steel tanks. During fermentation 10% of the juice was drained off to concentrate the remaining wine. Petite Sirah was added for complexity. The juice was gently pumped (sprinkled) over the cap once a day during fermentation. The wine was then transferred into barrels to complete malolactic fermentation and spent 15 months in 80% French, 10% Hungarian and 10% American oak barrels.
Enjoy now through 2012.