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.