Santa Cruz Mountains
This was one of the coldest growing seasons in the last fifty years. Wet weather persisted into June – affecting vines during bloom, cutting yields. Summer was mild, followed by a warm October; harvest was October 19. Destemmed, and crushed into a single three-ton tank, the grapes fermented on natural yeasts. For seven days, juice was circulated over the cap to extract abundant color and tannins. Once pressed, the wine’s natural malolactic was slow to start; it finished in barrel by late spring. Fifteen months’ aging in well-tempered american oak has focused fruit and spice. Opulent as a young wine, this rich late-harvest zinfandel will mature fully over the next twelve to fifteen years.
Average Rating: 90.1
No. of Tasting Notes: 12
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