Grape Source: Sonoma County

Varietal Content: 84% Zinfandel (55% Dry Creek Valley, 20% Alexander Valley, 9% Paso Robles), 11% Petite Sirah, 4% Syrah

Titratible Acidity: 0.59g/100ml

pH: 3.65

Residual Sugar .29g/100ml

Alcohol: 13.9%

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The 2001 Vintage was a drier than normal year with an average of 42% less rainfall and will be remembered as one of the driest years in Sonoma County. Harvest was short this year, but the fruit quality was excellent with good acids, long hang-times, and great sugar levels. Early Spring frosts were followed by a warm early summer but a mid-season cooling allowed the fruit to ripen and mature giving the wine intensity and concentration. Once ripe, clusters were meticulously harvested by hand at an average sugar level of 23.8- 24.5 brix.

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The grapes for this wine were destemmed, but not crushed resulting in 20-30% whole berry fermentation. We find that whole berry fermentation of our Zinfandel grapes produces concentrated, fresh and forward raspberry-like flavors in the finished wine. This fermentation from inside the berry itself "seals" in a true fruit character and minimizes the possibility of extracting more harsh, bitter tannins from the grape skins. We cold soaked our grapes to add color and complexity followed by a two to three -day fermentation period, temperature was kept at 88°- 92°F. The must was circulated frequently in order to keep the cap cool and moist. We feel this process accentuates the wonderful zesty character of the Zinfandel grape. 100% of the juice underwent malolactic fermentation to soften the acids. After settling, the wine was racked into predominately American oak barrels for an average of 5 months aging, which provided mellowness and depth. The wine was filtered but not fined.

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