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Groundwater from abundant spring rains sustained the vines through a mild summer. From mid September to mid-October, the individual parcels on this exceptional site were harvested as each ripened. During the natural-yeast fermentation, color developed more quickly than usual—but so did tannin. Though we limited the time the grapes were submerged, and cut back on juice circulation, the structure was more reminiscent of cabernet than zinfandel. Most of the petite sirah blocks—which would have added still more tannin—were held out, and we fined the wine with fresh egg whites. Firm acidity and rich black fruit are perfectly balanced by the now-elegant structure. This wine is classic Geyserville, lovely when young, yet with the potential to develop beautifully over the next ten or more years.
