The grapes for this wine were destemmed, but not crushed, minimizing bitter tannin extraction from the seeds. Gentle handling meant we were able to deliver a substantial percentage of berries for fermentation, yielding powerful, mouth-filling, bright fruit flavors.
One third of the blend underwent primary fermentation in rotary fermentors which maximize grape skin contact, while the rest completed fermentation in upright fermenters. Extended fermentation for an average of seven days allowed us to fully extract the big, ripe richness of our Zinfandel fruit. A gentle pressing was followed by malolactic fermentation.
After settling, the wine was tacked into small oak barrels (10% heavy toast, 90% medium toast), adding a distinctly smoky, vanilla component to the finished wine which highlights the varietal fruit's power. This Zin is neither fined or filtered.