After picking, the whole berries undergo a long cool fermentation, with indigenous yeast, to generate skin contact and extract fruit character. The juice is transferred into small oak barrels with a touch of residual sugar remaining to complete the fermentation process in barrel until dry. It is then allowed to rest and mature in 33% new French oak on its gross lees for ten months before bottling. The grapes, juice, and then wine are minimally handled. The finished wine is unfined, unfiltered, neither cold nor heat stabilized and contain naturally occurring sediment.
"The murky, plum/purple-colored 1998 Zinfandel Jackass Vineyard is followed by scents of prunes, plum liqueur, licorice, smoke, coffee, and assorted Asian spices. The wine is spectacularly rich, thick, and chewy, with low acidity. Its 16+% alcohol is barely noticeable."
The Wine Advocate