These old vines are planted at the base of the hills on the western edge of Sonoma Valley. The region is cool for zinfandel, so we prune late to avoid risk of frost damage. Cool weather delayed harvest to late October. Nine parcels were hand-picked in one day, and crushed to small tanks for natural fermentation. A submerged cap was used with most of the grapes. The alicante and a small amount of zinfandel co-fermented with a floating cap to better stabilize alicante's intense color. After a natural malolactic, the wines were racked to american oak barrels. Although no lots were held out, production is the lowest in years. This superb zinfandel displays the complex earth and spice typical of the vineyard.
Nose: Boysenberry, cocoa, dried herbs, pepper, new oak.
Palate: Rich, sweet high toned red/black jammy fruit balanced by firm acidity, soft, sensuous long finish.
Massive and ripe, but lacks finesse, showing dark huckleberry and tar aromas and concentrated wild berry, pepper and loamy earth flavors that finish with chewy tannins. Best from 2010 through 2015.