The fruit for this wine comes from Parmelee-Hill Vineyard’s Stonewall Block located in the western slopes of Sonoma Valley, within the appellation’s overlap with the Sonoma Coast AVA. The sites are distinguished by their extremely rocky soils - stones from which were used in the mid-1800s to construct the miles of stone walls that ribbon the region. The site’s coastal influences and rocky, well-drained soils produce moderate yields of very concentrated Zinfandel.

To maximize the site’s jammy concentration, we harvested at 25 Brix, de-stemmed into open-top fermenters, “cold-soaked” for 36 hours, and inoculated with a low rate of yeast to allow the “wild yeast” to have an effect before the cultured yeast takes over. The must was pressed to a mix of new and one-year-old French barrels for 11 months of aging.