We are so fortunate to work with this vineyard, one of the most important in California. it was planted to 100% Zinfandel in 1918 in anticipation of Prohibition-- not by a winery but to ship grapes to home winemakers on the East Coast.
We harvested about a ton of grapes in the middle of harvest, foot-stomped them, and fermented them without punchdown or pumpover for 6 days. The wine is nearly black, intense, and sharply focused. It is another example of how Zinfandel can make very dark wines in these regions, but without any jammy heaviness. Dark desert angels.