VINTAGE:
The 2018 growing season started off with slightly lower than average rainfall totals, however, due to their arrival in February and March the soils were near saturation during budbreak and heading into bloom. The onset of a moderately warm May and June led to prolific growth in the vines and a slightly above average crop level on the vines. June and July were above average in temperature which allowed veraison to progress from late July into August. Harvest was unseasonably cool, lacking the typical heat spells that come in early September. This allowed for a slower, methodical harvest, accentuating higher acidity and lower brix, ideal for our varietals! A small rain event in early October followed by moderate temperatures extended the harvest through late October, allowing for increased flavor development.
WINEMAKING:
Aggressive hand canopy management was maintained throughout the season. Yield management techniques were employed to ensure even ripening and to keep crop loads in balance. The grapes were hand harvested and sorted as clusters and berries before being transferred to various fermentation tanks, with a breakdown of: 65% pump-over fermentation in closed top stainless steel with delestage through tub and screen; 25% small open top fermentation with hand punch-down cap management; and 10% stainless steel rotary tank fermentation. Fermented on the skins from 7 to 12 days before being transferred to barrels to complete malolactic fermentation.
- VARIETAL COMPOSTITION:
- 88% Zinfandel
- 9% Petite Sirah
- 1% Carinane
- 2% Mixed Reds
- AGING: 9 months in 77% American oak (10% new), 23% neutral French oak
- ALCOHOL: 14.8%