Rich Pato's Oakley vineyard crop levels in 2003 were down almost 20% from the previous year. Extra color, richness and intensity in the wine is the result. There's an exotic element of spiciness in the wine as well. Our Pato Zinfandel addresses all there is to love about this uniquely California variety -- flavor, drinkability and satisfaction. The fruit, harvested at an average 25% sugar, was fermented for almost 30 days before being transferred to 60-gallon French oak barrels for 14 months of aging, free of intervention or manipulation. It was racked three times for natural clarification, then bottled with no fining or filtration. We want to preserve everything the vineyard puts into these 108 year old vines.