2016 Russian River Valley Zinfandel
We picked one ton of fruit starting at 3am in the morning using head lamps. Each cluster was individually selected by taste and appearance for quality. The grapes were destemmed and gently added to a one ton fermenter to cold soak for five days with 2 punch downs per day. Primary and secondary fermentations were wild. Once the Primary fermentation started, three punch downs were performed per day. The grapes were gently pressed in our basket bladder press and the wine was transferred to Medium + toasted head Francois Freres barrels. Aged for 14 months in 1 and 2 year old barrels on the thick lees.
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