With the very low yield of less than 2 tons per acre, this hillside old vine zinfandel was harvested on 9/5/2002, cold soaked for 3 days before being fermented for 11 days with the maximum temperature of 90 degrees. The malolactic fermentation took place in the barrel. The wine was racked 4 times before being bottled in June of 2004. 

Typical of Napa zinfandel, it is spicy, earthy and with no danger of getting raisiny with time. Typical of most of our wines, it is ripe and concentrated with plenty of varietal character.  It has ripe blackberry, plum, raspberry and cinnamon flavors.  Compared to our past zinfandels that are extremely intense, you might call this a pretty wine if you decant it for an hour and allow the fruit to show. Nobody will ever accuse it of being light, though.