Zinfandel is somewhat of a conundrum in California. There is such a diversity of style though the riper, simply dark-ripe-fruit profile tends to dominate the landscape and defines what some think Zinfandel ‘should’ taste like. We are, however, one of a number of producers who have a different take on the variety. We have been refining our own style for three decades, slowly honing a balance between fruit and non-fruit, while including aging potential as a part of the equation. Food-friendliness has always been a given with us.
With this vintage, there is hibiscus, dried red cherry, fresh pomegranate and a tad of tarragon and sandalwood on the nose. In the mouth, the earthy parts initially lead with the more floral perfumes and roasted sweet beet facets heading toward the finish as the mouth-watering acidity and a pop of red cherry wraps up the journey for that sip. It’s been a very dynamic year of upheaval on many levels that we may not have wanted (fires, smoke worries, pandemic, political issues). It’s nice to know that some things are rather stable like our style of Zin which has navigated all sorts of vintages giving us all both what we want and what we need.