This is Zinfandel out of Lodi, California, made from 50-100 year old vines. The secret is adding a bit of Petite Sirah for structure. Huge, ripe boysenberry, blackberry, mocha and cinnamon make this is a great wine.
This wine was left fermenting cool over ten days on the grape skins, to retain the fresh and bright Zinfandel fruit aromas. Then we carefully pressed the wine off the skins to maintain the delicate tannins and fruit. Aged for 12 months on a combination of American and French oak with minimal toast.
pH/TA: 3.42/6.7 g/L
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