Overtones of black-cherry, plum, and sweet oak. Brilliant purple hue. A rich entry leads to a full-bodied palate. A blend of Zinfandel grapes from the benchlands of Mendocino County. The vines range from 21 to 37 years of age. Excellent with Italian food Our emphasis on natural, organic and Biodynamic® methods carries over from the vineyard to the winery. We encourage clean, vigorous fermentation, using the finest obtainable yeast derived from European strains. Occasionally, a wine is allowed to ferment on its own wild yeast. We do not add acids to our wines. We rely on proper timing of the harvest to achieve a good acid/sugar balance. All our wines are allowed to complete malo-lactic fermentation, and are inoculated during primary fermentation with the best malo-lactic strains. Our goal is to produce wines that resist spoilage without preservatives by way of picking clean fruit with sufficient natural acidity and good pH. Vigorous yeast starters get fermentation off to a quick, clean start and jacketed stainless steel tanks provide temperature control. We do not add sorbates, sulfur dioxide solutions, nor sulfur salts to our wines before or after fermentation. As a result our no-sulfites-added wines have a clean, delicate flavor. (Visit our No Sulfites Added page to learn more). Before use, all equipment is sterilized with steam or extremely hot water, with great care taken to prevent air contact. Since we add no preservatives, we recommend extended storage of our white wines at 50'F or less. However, the red wines may be treated as any other fine red wine and should be aged at 52'- 55' F.