From our Dry Creek Valley source, 109 year-old vines and low yields combined to produce some very ripe zinfandel in 1998. Excited by the intense fruit flavors but concerned that the elevated sugar levels could cause a problematic fermentation, we also picked some flavorful, though less ripe, petite sirah from an adjacent block and did a "field blend" in the fermentor. The decision paid off and after a long, moderate fermentation, the wine finished dry.
This is an exceptionally rich, decadent zinfandel with dark color, low acidity, and copious black cherry aromas and flavors. It should be at its best 2 to 4 years from the vintage date. (MRO - 11/17/99)