Zinfandel

Vines & Viticulture

The certified organic fruit for this single vineyard zinfandel was hand-harvested in early October from our home ranch, Redwood Valley Vineyards. The grapes were delivered to the winery a few miles down the road, and were then gently destemmed to a refrigerated tank for fermentation. After 24 hours of cool soaking, the grapes were inoculated with a CCOF (California Certified Organic Farmers) certified yeast. The must was mixed two times per day to extract color, flavor and tannin. We allowed the fruit to reach 82°F while fermenting. Once primary fermentation was complete, the must was delicately pressed to remove the skins and seeds. The wine was stored in tank until malolactic fermentation was complete and then racked off its lees and aged on French oak for 9 months.

Profile

Initial notes of ripe raspberry, blackberry, and dark cherry are complemented by subtle hints of black pepper, vanilla, and a touch of smoky oak. On the palate, this zinfandel is full-bodied and robust. The lush fruit flavors of blackberry, plum, and raspberry are at the forefront, followed by layers of spice, including black pepper and a hint of clove. There’s a pleasant touch of dark

Food Pairing

An ideal pairing with grilled or smoked meats,BBQ, burgers, pastas and soft cheeses.