Varietals: 65% Zinfandel & 35% Carignan
The wine is mega delicious. It has a nose full of blackberry, red plum and cocoa. There are gobs of raspberry, chocolate covered cherry, and boysenberry on the juicy palate. The acidity is balanced and zippy and in the finish there is cocoa powder-like tannin that keeps the wine fresh on the palate.
To make this wine we employed carbonic maceration which is a perfect method for grapes that are picked earlier with higher acidity. After 10 days of carbonic maceration we pressed the grapes lightly added 10ppm SO2 and fermented each lot separately in a warm tank. Two days before bottling we racked the tank and added 9ppm SO2 to protect from any oxygen the wine picked up during bottling.