After two short harvests, the vines set a full crop. Each parcel was picked and crushed to separate fermentors. Natural yeast fermentations were slow but steady; we limited pump-overs to once daily to manage tannin extraction. After malolactic we chose six of the seven blocks for their depth of fruit, color and structure. Approachable as a young wine, this fine zinfandel will be at its best over the next eight years.
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