2014 Old Vine Zinfandel
These grapes were hand harvested at first light to insure the clusters stay cool. Then the grapes are destemmed and crushed into a stainless steel fermenter. They were fermented for 10 days on the skins, then pressed into new stainless steel tank where it finished primary fermentation followed by inoculation with bacteria for secondary fermentation. Roughly 2 weeks afterwards they were barreled down for 16 months
These vines are head pruned on well-drained soil that is dry farmed producing very intense flavors in the fruit. The vineyard is located in the northern Dry Creek Valley. The 2014 vintage produced beautiful aromas only capable of being produced in pre-prohibition vines. This vintage had good heat in August and September allowing the vines to produce the high quality factors that only come from hanging fruit to develop complexity in the nose and pallet of the wine.
20% New French Oak barrel aged for 16 months