Tasting Note: Our goal with Zinfandel is always to channel the older California style of Zinfandel that used to be referred to as “California Claret,” not the more contemporary “Port” style of Zinfandel that has become synonymous with the variety. The Claret style of Zinfandel is fresh and juicy, with crunchy red fruits and prominent acidity. We enjoy making Zinfandel from different locations each year or so, exploring the range of the variety. This old vine Zinfandel has an earthy minerality and wonderful subtle fruits such as strawberry, raspberry, plum, and quince. The wine has plush tannins and a long soft finish — not the heavy or intense Zinfandel one could expect.

Winemaking: The fermentation was 50% whole cluster and 50% destemmed and crushed. We pressed after 14 days on the skins and aged the wine in neutral Burgundy barrels for 10 months. Only native yeast. The pH is 3.59, the TA is 6.61 g/l, and the alcohol is only 12.5%. 678 cases produced.

Alcohol: 12.5%

Variety: Zinfandel

Region: Sonoma Valley, USA