Zinfandel

Zinfandel

Our Zinfandels are typically destemmed, but not crushed; fermented in simple open-top fermentors; and manually punched down. They are barreled very shortly after pressing and allowed to rest on their lees (sediment) for many months. Racking of the reds is done principally for the purpose of blending so that we would have a faithful blend to show at our futures offering in August. This ‘reductive’ style of winemaking calls for longer time in the barrel for full development and while having two or even three vintages ‘on the floor’ at once causes cooperage congestion, it’s worth it.

Zinfandels are bottled without fining or filtration after at least 16 months in the barrel with judiciously minimal SO2. While my goal is to allow at least one year in bottle before release to the restaurants and stores, my mailing list is offered the wines earlier on futures, but they are usually planning to age them themselves and the ‘release’ is really due to a convenient change of weather for shipping.

These wines are often offered ahead of release to wine shops and restaurants. They are ready to drink or cellar according to your own tastes.

Futures

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The Hill

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Zinfandoodle

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We hold back a proportion of many of our wines to watch their development over time. Once a year in November, we take a look and select a few wines from our wine library and make them available for retrospective tastings or just replenishing your cellar with a forgotten gem.

Old Vines Centennial

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Special Cuvée

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Restaurant releases nearly always lag a year or more behind the newest offerings to our mailing list. We know that our wines acidity and balance make them very food friendly especially when then can benefit from a few years in bottle at the winery.

Old & Mature Vines

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Zinfandoodle

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A Master List of all Zinfandels made since our first vintage in 1991.

Old & Mature Vines

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Shale Terrace

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The Hill

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Old Vines Centennial

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Old Vines

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