A dry, short winter brought early bud break, and bloom by late March; our Sonoma vineyards ripened by September. Each parcel fermented on its natural yeasts. Color and tannin extracted easily, and we pressed, on average, after seven
days. The style and character of the Three Valleys are determined by the lots we choose for their fruit, color, and/or structure. When malolactic finished, we assembled these lots from the ten individual vineyards that make up the 2007. In barrel, the wine clarified naturally, and tannins resolved in time for an August bottling. Rich fruit and exotic spice give
immediate appeal. This excellent wine will be at its best over the next five to six years.
"An absolutely beautiful Zin, and a must-have for restaurant wine lists. It’s pure and complex in blackberries, cherries, cola and mocha, with wonderful spices erupting all the way though, and the most elegant silky texture. What a great job. "
"When measured against its far riper cousins, this very well-balanced wine may seem a bit light on muscle, but what is really missing is fat, and, instead, it turns out to be both deep and quite long on bona fide fruity substance. Its careful composition and keen, claret-like structure mark it indelibly as an eminently food-worthy Zin for now and the next few years."