We've been in love with Zinfandel since 1997. We shared a bottle of Zin under a big oak tree on a friend's Zinfandel ranch, and have been entranced ever since. We love the balance of big ripe fruit and balanced acidity. The huge clusters usually have grapes that ripen and develop somewhat unevenly. This is a big part of what makes Zinfandel so interesting to work with, as it leads to wines with spicy aromas, deep berry flavors, and vibrant acidity. Balance and complexity.
These old vines grow on the eastern hills of Atlas Peak in Napa Valley, and we get our grapes from just four select rows. This rugged terrain provides a backdrop for Zinfandels of great complexity. There is ancient crack in the rock mountain top that allows a constant flow of air from the San Pablo Bay. This cool air influence in an otherwise hot, rugged environment helps keep the clusters cool while the tannins and flavors develop.
The grapes are picked by hand during the night and delivered cold to the crush pad first thing in the morning. After being meticulously sorted, the grapes are gently crushed to small fermenting bins. Punchdowns are done by hand, and after pressing the wine is pumped to Hungarian oak barrels, where it ages for 18 months prior to bottling.
8 Barrels / 192 Cases.