This premium estate "Vineyard Designate" 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 is aging in neutral French and American oak barrels in the cave.

Samples and visits available upon request.

Grape Farming Practice:Sustainable
Alcohol:14.7%
pH:3.73
Residual Sugar (RS):0.4%
Titratable Acidity (TA):5.4 g/L
Volatile Acidity (VA):0.48 mg/L