In 2017 we harvested these grapes late, letting the sugars concentrate further; we waited for top of the vineyard ridge to get really hot and dry, allowing for further concentration of fruit. We harvested these grapes on Halloween, 2017 (Taylor was dressed as Superman). After 10 days, fermentation halted fermentation naturally, and we sealed the tank. The sealed tank allowed for an extended maceration, and we pressed the tank in January.
We aged this wine in 50% new American and 50% New French Oak for 12 months, then transferred to new barrels for another 6 months.
Lusciously jammy and sweet, with a balance of both fresh and dried berry notes, and a hint of anise.
This wine was paired at release with Pulled Pork slathered in our homemade gourmet Zinfandel barbecue sauce on Hawaiian rolls. You'll love this wine with ribs, brisket, and burgers with flavorful toppings like caramelized onion and blue cheese.