Starts with a complex mix of rhubarb pie, vanilla, and earthier
black olive scents filling the glass. The upfront fruit fill the palate
with ripe bramble berries and black licorice while heavier notes of fig
and mocha create a surprisingly immense mouthfeel for a zinfandel.
Refreshing acidity lights the finish while combing near the end with
deeply toasted American oak creating a massive yet balanced wine.
Our Zinfandel comes from our Kate’s Vineyard which lies in
Kiler Canyon just south of our winery. We have been farming the
vineyard for 13 years and consider it truly part of our Estate. The
vineyard is planted on an array of aspects, which allows the separate blocks to develop considerably
different characteristics. This comes into play in the cellar as the separate lots are blended together to
create single vineyard, single variety “blends” of amazing cohesion.
2014 was the 3rd consecutive year of drought like conditions, and the increase in density really shows.
Being a thin skinned varietal, Zinfandel tends to produce more fruit than tannin when produced in a
concentrated style. In order to produce a balanced wine,
time and effort are directed towards tannin extraction. We
used a combination of 20% whole cluster fermentation and
extended maceration. A regiment of twice daily punch
downs and a pump over every third day promoted a full
extraction of phenolics. The wine was left on skins for 32
days allowing us to extract seed tannin, which when fully
mature gives the wine plenty of toasted woody tannin
without having to rely on cooperage. The free run and press
fractions were combined and allowed to complete malolactic
fermentation in 30% new American heavy toasted Canton barrels and 70% neutral American
barrels. After 14 months, the wine was racked out and 8% Estate Cabernet Sauvignon was blended in
before bottling to add structure and weight.