2018 Technical Specifications
Alcohol 14.7%
pH 3.78
Total Acidity 6.14 g/L
Grape Varieties 85% Zinfandel, 10% Carignane, 5% Petite Sirah
Drinking Window Enjoyable young and expected to develop for a further five to six years.
Region Dry Creek Valley
Soil Josephine series gravelly loam
Harvest Dates 10 Sep 2018
Brix at Harvest 23.5°
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 11 days
Oak Types Air-dried American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Extended Maceration Yes
Production Details Hand-harvested, sustainably farmed grapes were destemmed and crushed, fermented on indigenous yeast, and put through full malolactic fermentation using naturally occurring bacteria. Maceration was extended and pressing occurred on day 11. The wine matured for fifteen months in 100% air-dried American oak: 25% one-year-old, 50% two-year-old, and 25% three-year-old barrels. The process disclosure records minimum effective sulfur of 35 ppm at crush and 74 ppm during aging, followed by pad filtration at bottling.
Tasting Notes Blackberry, fig and pepper aromas; dark layered fruit with black olive and cocoa accents; firm, bright-acid finish.
2017 Technical Specifications
Alcohol 14.7%
pH 3.88
Total Acidity 6 g/L
Grape Varieties 85% Zinfandel, 10% Carignane, 5% Petite Sirah
Drinking Window Enjoyable young and expected to age for a further five to six years.
Region Dry Creek Valley
Soil Josephine series gravelly loam
Harvest Dates 1 Sep 2017
Brix at Harvest 24.7°
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 7 days
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types Air-dried American oak
Contains Added Sulfites Yes
Production Details The interplanted varieties were picked and fermented together. Hand-harvested, sustainably farmed grapes were destemmed and crushed, fermented on native yeast, and put through full malolactic fermentation using naturally occurring bacteria; pressing occurred on day 7. The wine matured for fourteen months in 100% air-dried American oak: 15% new, 20% one-year-old, 20% two-year-old, 20% three-year-old, and 25% four-year-old barrels. The process disclosure records minimum effective sulfur of 35 ppm at crush and 95 ppm during aging, followed by pad filtration at bottling.
Tasting Notes Dark purple; black-licorice and mint aromas; blackberry fruit, coated tannins and a lingering mineral finish.
2016 Technical Specifications
Alcohol 13.8%
Grape Varieties 85% Zinfandel, 10% Carignane, 5% Petite Sirah
Drinking Window Enjoyable at release and expected to improve with a further five to six years of cellaring.
Region Dry Creek Valley
Soil Josephine series gravelly loam
Harvest Dates 2 Sep 2016; 2016-09-07
Brix at Harvest 24.5°
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 10 days
Oak Types Air-dried American oak
Used Oak Only Yes
Contains Added Sulfites Yes
Production Details Hand-harvested, sustainably farmed grapes were destemmed and crushed, fermented on native yeast with once-daily pump-overs, and put through full malolactic fermentation using naturally occurring bacteria; pressing occurred on day 10. The wine matured for twelve months in 100% air-dried American oak, all two-year-old barrels. The process disclosure records minimum effective sulfur of 35 ppm at crush and 88 ppm during aging, followed by pad filtration at bottling.
Tasting Notes Opaque and inky; cassis, plum and mint aromas; full-bodied with balanced acidity, seamless tannins and a fig-accented finish.
Producer Information
Website
Address
17100 Montebello Road, Cupertino, CA 95014-5435, USA
Phone
+1 408.867.3233
Owner
Private ownership (founding families)
Cellarmaster
John Olney (Head Winemaker & CEO)