As usual, from very low yields of less than 2 tons per acre, this old vine zinfandel was hand picked, sorted meticulously, cold soaked for 3 days before being fermented for 11 days with the maximum temperature of 86 degrees. The malolactic fermentation took place in the barrel. The wine was racked 4 times before being bottled in May of 2006. 

Typical of Napa zinfandel, it is earthy and well focused.  Typical of most of our reds wines, it is ripe, dense and concentrated.  With about an hour of aeration, its ripe blackberry, raspberry liqueur and dark chocolate flavors will emerge through and take center stage.   While it will be very interesting to see how it matures in 5-7 years, we suspect not much will be cellared as it is so delicious now.  Please specify whether you would like cork or screwcap finish when ordering.