From a 72 year old vineyard yielding ¾ ton an acre, the grapes for this wine were picked on October 7th at 26 brix. Resembling black-purple tar in the fermentors, we knew right away that this would be an especially rich, concentrated zinfandel. After an indigenous fermentation and 18 days on the skins, the wine was gently pressed into a mix of new (40%) and used French oak barrels.
Although we prefer to consume our zinfandels young, we feel this powerful wine has the structure and balance to develop for up to 7 years from the vintage date. (MRO - 11/17/99)