Vineyard: The grapes are from Wolcott-Bevill and Göprich Vineyards situated on the northeast end of Dry Creek Valley on benchland. Decomposed rock and brick-red Manzanita-type soils are usually very well-suited for intense Zinfandels, such as this, with deep red color and solid, age-worthy structure.
Vintage: The 2019 season had an interesting mix of conditions, to say the least! We had a lot of rain in March and in May, fires in October with evacuations and power outages—other than that, the quality was spectacular! In 2019, the smoke did not affect the Zinfandel vineyards, therefore no smoke taint. Otherwise, the growing season was relatively mild and long without any heat waves or other surprises. The crop yields were lower than in 2018 and the fruit quality is high.
Winemaking: The fruit was handled in the gentlest way possible. The grapes were hand-sorted and fermented in small open-top fermenters with minimum hand punch-downs per day. As usual, the goal is to maximize the beautiful Zin aromas and minimize tannic harshness. The wine completed malolactic fermentation in barrels. The wine aged in 25% new European oak barrels for about 14 months.