77% Zinfandel, 23% Petite Sirah
Initial sugar at harvest: 40.8% By Volume
Residual sugar in the wine: 16.95% By Volume
10.5 Barrels produced
Bottled only in 375mL
We chose two blocks—one zinfandel, one petite sirah. To intensify color and concentrate sugar, the grapes were left on the vine for three additional weeks; they co-fermented on natural yeasts. To our delight, the initial Brix reading was beyond the hydrometer’s ability to measure. It took five days for the yeast to begin fermentation, another five days to stop naturally—fully stable. The wine aged in air-dried american oak barrels; clarity was achieved through careful racking. Opulent and full-flavored, the 2007 Essence can be enjoyed now and over the next twenty years.
We made our first Zinfandel Essence from Geyserville in 1966. To produce an essence, the vines must remain vigorous late into the season, with green leaves for photosynthesis.
See all food pairing recipes we have created specifically for this wine.See pairings