We crush and ferment Zinfandel from over ten iconic vineyards in Dry Creek Valley. Some are located on the valley floor and some are grown on hillsides. Each vineyard has its own unique soil structure and microclimate that contribute different flavors and textures to the wine. Our 2017 Dry Creek Valley Zinfandel showcases the balance and complexity obtained by fermenting and aging these vineyards separately, and then blending for more barrel aging prior to bottling.
Gently hand harvested early in the morning before being carefully sorted, the grapes were destemmed and crushed, then carefully transferred to small fermenters. The must was cold soaked at cold temperatures for five days before the onset of fermentation. Twice daily for the next 15 days the wine was stirred with the skins to extract color, flavors, tannins and texture. Once the wines went dry, they were gently moved into a mix of American, Hungarian and French Oak barrels to age for 10 months.
Inky black with brash and seductive blackberry, plum, and smoky oak aromas. Bold, rich flavors of black-cherry jam, raspberry, cola, mocha and anise are wrapped in a warm blanket of vanilla spice and oak. A muscular yet balanced wine finishing long and sweet.
- 90% Zinfandel
- 10% Petite Sirah
- ALCOHOL: 14.9%
- TA: 6.5 g/L
- pH: 3.60
- RS: 0.7 g/L (Dry)