Contrasting with the 1999 vintage, the 2000 is smoother and more forward owing to its very ripe tannins and lower acidity. Its ripeness reminds me most of the 1996 OMV at this stage. Our Zinfandels (all reds, for that matter) are treated in a similar manner as Pinot Noir in the cellar, with minimal handling and long aging on its lees. This ‘reductive’ winemaking calls for longer time in the barrel for full development. While a lot of other Zinfandel producers prefer to bottle after 10 to 11 months in order to capture youthful fruitiness, I find that our Zinfandels need a second winter in barrel to finish their course. Two vintages ‘on the floor’ at once causes cooperage congestion, but it’s worth it. For the last decade, our Old & Mature Zinfandels have aged consistently and gracefully at a speed that would bore even a sloth. This is one that the sloth can start sipping a little sooner, for once.