The grapes in this “Old Vines” Zinfandel were planted 50 to more than 100 years ago. Many of these historic vines are planted on St. George rootstock and are head-pruned and dry-farmed, producing low yields of fruit with highly concentrated, intense flavors and aromas. The grapes are de-stemmed and crushed before cold-soaking for three days to extract optimal color and flavor. The fruit is inoculated with many yeast strains to build complexity, then fermented in separate lots using a combination of pump overs and delestage to soften tannins. Secondary malolactic fermentation occurs in French oak.The wine ages in barrel for sixteen months before final blending and bottling.
You must be 21 years old to enter.