Winery notes: "The fruit for this wine comes from two vineyard blocks located in the western slopes of Sonoma Valley, within the appellation’s overlap with the Sonoma Coast AVA. The sites are distinguished by their extremely rocky soils - stones from which were used in the mid-1800’s to construct the miles of stone walls that ribbon the region. The site’s
coastal influences and rocky, well drained soils produce moderate yields of very concentrated Zinfandel. To maximize the site’s jammy concentration, we harvested at 25 brix, de-stemmed into open top fermenters, cold soaked for 36 hours and inoculated with a low rate of yeast to allow the wild yeast to have an effect before the cultured yeast takes over. The must was pressed to a mix of new and one year old French barrels for 11 months aging."
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