|Drinking Start Year||2015|
|Drinking End Year||2022|
On occasion, an exceptional example shines through in a particular growing season. Zinfandel was one of those bright stars in 2012. We kept yields low and saw beautifully ripe fruit. On October 26, 2012, we brought in 1.15 tons per acre at 23 brix.
Hand harvested and sorted, 22 day open top fermentation with hand punch downs, basket pressed, aged 12 months in two French oak barrels.