Our Zinfandel comes from the eastern-most side of our Pocai Vineyard. Here the rocky nature of the soil combined with the 40 plus year old vines work in harmony to increase the intensity of fruit from this vineyard. One of the warmest spots in the Napa Valley, this vineyard has no problems ripening, and produces high quality intense wines year after year. We consider this Bale Gravelly Loam soil to be our best fit for Zinfandel, and think you’ll agree.
We look for flavors of blueberry and raspberry syrup in the Zinfandel grapes to indicate ripeness. When squeezed the berries leave the fingers sticky from all of the sugar. Picking at this ripeness we feel this brings out the blue fruits and floral notes in this wine and leads to great balance overall. We leave 15% whole berry in our fermentations and ferment the wine using a special selection of yeast aiming at gentle extraction of tannin while maximizing our fruit concentration and color intensity. This vintage was pressed off at dryness and barrel aged for 17 months. The wine is a blend of our two Zinfandel clones and is meant to show purity of fruit.
Food Pairing Notes
Enjoy this wine at a social gathering with cheese or other appetizers.
94% Zinfandel, 3.75% Malbec, 1.75% Petite Sirah, 0.5% Petit Verdot