David Georges' viticulture experience helps him select the optimal time to harvest the grapes from the Oakley Old Zinfandel Vines that provide the base for this wine. He enjoys dusting the distinctive red sand from his boots as he walks the vineyard during harvest each year. Long hot days balanced by the cool San Francisco bay fog each night create the optimal environment to grow Zinfandel. Being from Old Vines, the yield from each harvest is naturally limited, which translates into intense fruit flavors. Combining cool fermentation and American oak barrel aging techniques creates a versatile wine that delivers plum jam flavors, with spice and dry herb notes from the American oak, and food-friendly alcohol levels that deliver a firm but not over-powering finish.