Harvested in mid-September, the grapes were gently crushed and de-stemmed. Racked to open-top fermentors the must, which included approximately 10% whole-berries, was allowed to cold soak. Following a three-day cold soak, the open-top tanks were warmed and inoculated with two specific yeast strands: Rockpile and D80 isolates. As the fruit fermented, the caps were intensively sprayed twice daily to engage skin-to-juice contact. Following twelve days of extraction the resulting wine was pressed and racked to a combination of French and American oak barrels where it aged for 15 months.
This is a rich and exotic, fruit-packed Zinfandel. A bouquet of ripe black currant and blackberry with creamy cherry essences is followed by flavors of briary raspberry and vanilla with hints of earth and black pepper spice.
This wine would pair well with steak Diane in chive sauce, or a chicken pilaf with cherry tomatoes and mushrooms.
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