Description
Standard viticultural procedure for old vine Zinfandel includes a June pass to eliminate touching clusters or those on weak shoots. Mid-season canopy work is performed on the morning side of the canopy. Thinning at 80% veraison in August removes latent clusters. Finally, a touch-up pass is made just two weeks prior to harvest. Yields average 1.5 tons per acre. Punch-down cap management was performed using pneumatic punchdown devices. Maceration time varied from 8 to 12 days. Completed alcoholic fermentation in barrel before undergoing malolactic fermentation.
A bouquet of floral notes and earthiness give way to a palate bursting of mixed berry cobbler. Raspberry, blackberry and blueberry notes are layered with white pepper and baking spices. This luscious wine dances on the palate and finishes with fine tannins and balanced acidity. Pair with rich meats like rack of lamb and duck, especially with herb-based sauces and pastas such as gnocchi with pesto. Firm sheeps’ milk cheeses, such as pecorino or pepato also compliment this wine.
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