“73% of the fruit comes from The Terraces Estate vineyards in the eastern foothills of the Rutherford AVA. Additional Zinfandel and Petite Sirah come from the Dollar Ranch in lower Chiles Valley.
A warm, dry spring brought early bud break. This weather helped with canopy vigor and berry size creating ideal conditions for flowering and fruit set under sunny skies. Temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as the fruit went through veraison and started ripening. Our grapes all reached ideal maturity with terrific fall weather.”
Hand picked and sorted before being de-stemmed. Each lot went into small tanks as whole berries. After a long cold soak, the lots were fermented with a combination of wild and cultivated yeasts. A mix of punch downs, pump overs and rack and returns were performed several times a day to influence extraction in diferent ways over the course of fermentation. Pressed gently in a basket press, the wines were moved to 35% new French and American barrels to finish malolactic fermentation. Under careful watch and tending, the wine was blended and bottled after 20 months.