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 2000 Zinfandel Jackass Vineyard (500 cases; 17.2% alcohol) boasts an exotic bouquet of Asian spices, figs, plum liqueur, cherries, smoked meats, and herbs in addition to a full-bodied, hugely layered, peppery, spicy flavor profile. There are even hints of molasses and root beer."
The Wine Advocate
"Full red, with some brown tones. Aromas of plum, mocha and black pepper. Superripe and sweet; like a solid in the mouth, with a chewy thickness and huge size. But I found myself wishing for some primary zinfandel berry flavors.
Rating: 90? "
International Wine Cellar