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The 2006 vintage was marked by a long ripening season with temperate weather which gave the grapes ample "hang time" on the vine. This extra period of ripening allowed the flavor of the grapes to fully develop. Harvested in late September to mid October each vineyard lot was picked at the peak of flavor and then fermented separately in stainless steel tanks before ageing separately in American and French oak barrels for 18 months. Just prior to bottling, the lots were blended to create a wine with intense blackberry jam flavors and delightful spicy notes. The 2006 vintage of Sonoma County Zinfandel is enjoyable now but should continue to improve with cellar ageing.
Our Sonoma County Zinfandel is delicious with grilled meats, rich tomato-based dishes and spicy ethnic cuisine.
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