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August 13, 2015
August 13, 2015
This wine has a beautiful, vibrant, deep ruby color and aromas of cherry cobbler, vanilla bean, pepper corn and black tea notes. The palate is spicy, juicy and luscious, with broad, supple tannins and moderate acidity, both of which leave an incredibly lasting impression. Zinfandels classically pair well with grilled meats, from burgers to sausages, or with a fall or winter roast, such as roasted venison with sun-dried cherries.
We sourced our 2013 Pick and Shovel Zinfandel from three distinct vineyards: our steep, organically farmed estate Zinfandel block, planted atop our wine caves in rocky soil with the DuPratt clone, on St. George rootstock; Sawyer Vineyard Zinfandel, planted with a venerable Dry Creek clone on St. George rootstock, head-pruned and minimally irrigated, on a high bench overlooking Lake endocino; and the Petite Sirah, which hails from the dry-farmed Niemi Vineyard in Redwood Valley, where the soil is deep red loam.
The grapes were harvested by hand, de-stemmed and gently crushed into both open and closed top fermenters. We fermented with native yeasts. Free-run juice was drained directly into Taransaud barrels, 25% of which were new. Native malolactic fermentation finished in the spring of 2014. The wine remained on fine lees until racking just prior to bottling without filtration.