The grapes for our Zinfandel were grown on our Hospitality Center, Pleasant Valley and Jardine vineyards then handpicked and sorted in the cool morning hours. They were gently crushed and then allowed to ferment in small stainless steel tanks. Various pump-over techniques were utilized during the progressive stages of fermentation to enhance fruit extraction and enrich mouthfeel.
The wine was then transferred into barrels to complete malolactic fermentation and spent 20 months aging in French and American oak barrels. A small amount of Petite Sirah was blended in for complexity and added mouthfeel.
Dark cherry and plum - notes of amaretto - long juicy finish