This premium estate Zinfandel was fermented in primarily 4-ton open top stainless steel tanks. Following a 3-day cold soak, the grapes were inoculated with FX10 Laffort yeast and twice daily punchdowns were performed.

After approximately 20 days on skins, the grapes were pressed to tank for malolactic fermentation using Scott Labs VP41 and Omega strains.

The wine was aged in 20% new French and American oak barrels in a cave for 18 months.

Samples and visits available upon request.

Alcohol:14.9%
pH:3.75
Residual Sugar (RS):1.2%
Titratable Acidity (TA):5.6 g/L
Volatile Acidity (VA):0.8 mg/L