On the nose, it shows strawberries, raspberries, and even a hint of flowers. On the palate, it is savory and mineral, with a bone-dry finish.
The Zinfandel and Carignan were whole cluster pressed to separate stainless steel tanks and racked for fermentation after 24 hours of settling. Primary and malolactic fermentation were native. Once these lots had fermented to dryness, they were combined into one tank for storage on their lees until bottling.