Rancho Zabaco Heritage Vine Zinfandel 1997
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We kept fermentation temperature at 85o F for five days. The must was circulated frequently in order to keep the cap cool and moist. We feel this process accentuates the wonderful zesty character of the Zinfandel grape. The fermenting wine was removed from skins and seeds before it reached total dryness.
The juice then underwent malolactic fermentation to soften the acids. After settling, the wine was racked into a combination of French, American, and European medium toast oak barrels for twelve months to deepen the flavors and add the spicy, toasty layers to the wine.
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