The Zinfandel comes from a historic vineyard site in Contra Costa County, owned and managed by the past four generations of the Del Barba family. The fruit at harvest was incredibly uniform, and we picked our section at dawn on the thirtieth of August. Fifteen percent of the fruit was left as whole cluster, while the balance was de-stemmed, all went in to a concrete fermenter. Fermentation occurred with ambient yeasts and the must was pressed seventeen days after harvest. Primary and malolactic fermentation finished in neutral oak barrels, no additions were made except for sulfur dioxide, and the wine was bottled without any fining or filtration. Delicate aromatics are followed by ripe berry, dried herb, and cacao powder on the palate, with a finely grained texture on the finish and enough structure to age beautifully.