From a low yielding, mountain top vineyard at 1000 feet elevation, this zinfandel was handpicked, sorted meticulously, cold soaked for 4 days before being fermented for 21 days. The malolactic fermentation took place in the barrel. The wine was racked 2 times before being bottled in March of 2023.
While this is from Dry Creek Valley of Sonoma, it is an atypical Dry Creek zinfandel and we think it has more in common with the Napa zins that are often grown in high elevations. The soil is red volcanic similar to some hillsides found in Napa Valley. The resultant wine is full bodied and forceful due to a small amount of Petite Sirah. Notes of cinnamon, sandalwood, cloves, cherry, kirsch and vanilla bean come through in ripe and full style. Easily one of our most dense zinfandels ever, it is complex and intense. It’s big and bad, just waiting for you.