Kate’s Vineyard consist of 10 acres planted entirely to
Zinfandel that we have farmed since 2002. Located less than
a mile south east of the Calcareous Estate, it shares almost
identical chalky soils. 2019 was a vintage that makes
Zinfandel quite the challenge to pull off. The wide swings of
temperature have oversized impacts on thin skinned
varietals like Zin. Daily walks in the vineyard are required
to try and nail down the exact moment to pick the fruit. But
for all the shot nerves and headaches, if you pull it off, these
are the vintages that can produce the real magic hidden in Zinfandel.
The fruit was handpicked and cluster sorted before destemming. The fruit was gravity fed,
uncrushed, into 4-ton open top concrete fermenters. All the free run juice was immediately
drained off to concentrate the ferment. Twice daily
pump overs were performed for the first 8 days of
fermentation, followed by a move to a punch-down
protocol. After 12 days, the juice was pressed off the
skins and settled in tank for 2 days. From here, the wine
was racked to barrel and allowed to finish malolactic
fermentation. Another racking was performed, a bit of
our Estate Cabernet was blended in to add structure.
The resulting wine was aged 16 months in 40% new American and Hungarian oak barrels.