Approximately 300 cases
Release Date: October 1 2011
Suggested retail price: $24.00
pH=3.62, TA=0.66 g/100ml, alc=14.3%
October 11, 6.4 tons of LIVE & SALMON SAFE certified sustainably grown zinfandel grapes were hand-picked into 30 pound bins. The bins were stacked onto pallets and the fruit delivered immediately to the winery. The fruit was then sorted by hand, de-stemmed, partially crushed, and placed into 1-1/2 ton open top fermenters.
After a 3 day cold soak, the must was inoculated and the cap punched down by hand on an as needed basis until fermentation proceeded to dryness. A basket press was used to press the wine off the skins on October 25 & 26.
The wine was raised in a mixture of French and Hungarian oak barrels, of which, approximately 33% were new.