Aged for 22 months in 100% New Oak of which 50% was American and 50% was French.
The grapes came in with lignified (ripe) stems, so we chose to do a 20% whole cluster fermentation for additional structure and character.
Black tea, leather, and vanilla candy aromas, with the classic jammy fruit of Zinfandel. Medium structure and tart berry backbone on the palate with ripe strawberry, white pepper and tobacco flavors.
Rich, baked penne pasta with fontina and prosciutto. BBQ ribs with Zinfandel-cherry barbecue sauce. Hearty pizza. Grilled sausages.
129 cases produced