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August 2, 2018
August 2, 2018
We sourced our 2016 Zinfandel from our steep, organically farmed estate Pick and Shovel Zinfandel block, planted atop our wine caves in rocky soil with the DuPratt clone on St. George rootstock. The Petite Sirah hails from the dry-farmed Niemi Vineyard in Redwood Valley, where the soil is deep red loam.
The harvest of 2016 was a winemaker’s dream, following replenishing, drought-ending rains and a long and even growing season. We harvested the Zinfandel on September 9 and pulled in the Petite Sirah on the morning of September 24, 2016. The grapes were harvested by hand, de-stemmed and gently crushed into open top fermenters. We fermented with native yeasts. Free-run juice was drained directly into once-used Taransaud barrels. Native malolactic fermentation finished in the spring of 2017. The wine remained on fine lees and was bottled on August 2, 2018.
Our 2016 Zinfandel is unabashedly ripe and exuberant, with black raspberry, Asian spice, and black pepper notes. The flavors are layered and long, with plush tannins and a zesty finish.
Food Pairing Notes
This wine calls out for authentic Kansas City-style barbecue or a simple pulled pork at any time of the year.
94% Zinfandel, 6% Petite Sirah.