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70% zinfandel, 10% petite sirah, 15% carignane, 3% grenache, 2% mataro. Despite the welcome wet spring, rainfall in our Sonoma County vineyards remained below average. Flowering occurred in late May, during ideal weather; we thinned the crop to assure intense color and flavor. A mild summer ripened the grapes for a mid-September harvest. Picked by taste, each parcel fermented separately on its natural yeasts. For full extraction of color and tannin, the fermenters were pumped over for seven days, on average, before pressing. Malolactic fermentation finished by November, allowing early assemblage. Once in barrel, the wine was racked off the sediment every two months to clarify naturally. After ten months, tannins have softened. Fresh berry fruit and barrel spice give the Three Valleys immediate appeal, and it will be most enjoyable over the next three to five years.
