Varietals- 92% Zinfandel, 8% Carignane
Vineyards- 100% Roland Rosario Vineyard
Production- Grapes were hand-picked and gently crushed into small bins for fermentation. Approximately 10% of the grapes were left uncrushed. No yeast was added to this lot and the grapes fermented naturally with only a small amount of nutrients added to assist the "native" fermentation. After 11 days on skins and nearing the end of fermentation, this lot was pressed off of the skins and into 3 year old French oak barrels for secondary (or malo-lactic) fermentation. After the secondary ferment, the wine was gently racked off of the primary lees. Minimal amount of sulphur dioxide were added and the wine was then placed back in these barrels for another 16 months of agin. Prior to bottling, we blended in 8% Carignane from the same vineayrd. The wine was then bottled without fining.
Scott's Notes- We've been making wine off this vineyard for just a few years now and this is our 2nd release. Nestled into the very first foothill slopes that rise out of the eastern end of the San Joaquin Valley and just north of Copperopolis, this site gets pretty intense diurnal wind shifts keeping it quite dry and mitigating the valley heat.