The Benito Dusi Ranch is the only vineyard in the Central Coast Viticultural Area from which we source grapes.
The 1967 vintage was our first wine from this vineyard. It is planted entirely to zinfandel, unusual in a vineyard more than eighty years old.
Purchased by Sylvester and Catarina Dusi in 1924, the property has been farmed since the 1940s by their son Benito, the owner.
Harvest Dates: 17 - 23 September
Grapes: Average Brix 25.4°
Fermentation: 100% natural primary and secondary fermentation. 62% submerged cap;
pressed at eight days.
Barrels:100% air-dried american oak barrels (19% new, 32% two years old, 35% three
and four years old, and 14% five years old)
Aging: Twelve months in barrel
Rainfall: 18 inches (average)
Bloom: Mid May
Weather: Spring frost reduced crop, dry summer and fall.
Benito Dusi Vineyard grapes, hand harvested. Destemmed and crushed. Fermented on
the native yeasts, followed by full malolactic on the naturally occurring bacteria. A total
of 1.4 percent rehydration (added to one fermentor during fermentation). Minimum effective
sulfur (35ppm at crush, 90 ppm over the course of aging). Pad filtered at bottling.
In keeping with our philosophy of minimal intervention, this is the sum of our actions.
Winemaker Tasting Notes
Garnet color in the glass with a nose of cherry, strawberry-rhubarb, and oak spice.
Sweet bramble notes upon entry, medium bodied with soft tannins, balanced acidity, and attractive oak. Very approachable.