Santa Cruz Mountains
Late spring rains and cold temperatures slowed vine growth, but when the weather warmed in late June, the shoots grew rapidly as foliage filled out. To assure flavor intensity, we hedged the canopy, and pulled leaves that shaded the fruit. Both young vines and old were harvested on October 11, following a week of heat that fully ripened the modest crop. The fruit was crushed into a small tank for the natural-years fermentation. Deep color soaked immediately from the skins; as seed tannin increased we cut back pump-overs, pressing after seven days. The press wine, barrel-aged separately until the following spring, was added for richness. Firm acidity and ripeness slowed the natural malolactic, which finished in late January. Aged in air-dried American oak barrels, the wine was racked off its sediment quarterly to achieve clarity. This cool-climate mountain zinfandel has a character all its own. Rich and exotic, it is enjoyable now, and will develop over the next ten years.
Average Rating: 90.5
No. of Tasting Notes: 7
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