About this item
- Apellation: Sonoma County
- Flavors of jammy blackberry and spicy black pepper
- Caramelized flavors and toasty notes
- A versatile partner to a wide range of foods
- 14.88% ABV
These Zinfandel grapes were destemmed, but not crushed. This technique minimized the extraction of harsh, bitter tannins from grape skins and seeds, resulting in concentrated, fresh raspberry flavors in the finished wine. To enhance the extraction of color and flavor, the grapes were cold soaked for one day at 60°F, followed by four to six days of fermentation at a maximum temperature of 88°F. Five to seven days of skin contact contributed to a deep ruby color that visually hints at the ripe fruit flavors of the wine. After primary fermentation was complete, the wine underwent malolactic fermentation to soften the acids and tannins. The wine was aged on its lees to enhance the mouthfeel and then was filtered prior to bottling.