The Watkins Family has farmed Zinfandel on this breathtaking property since 1979, and we have found that the dark fruit and spicy flavors of Petite Sirah blend perfectly with the boysenberry jam and pepper components of Zinfandel.

To avoid the overripe flavors that many Zinfandel wines can express, the grapes were picked when they were at optimal ripeness, before many raisins could develop. During a nine day fermentation in two T-bin fermenters, the cap of grape skins was punched down two to three times daily until dryness was achieved (no residual sugar remained). The wine was then aged in both French and American oak barrels (20% new) for ten months before bottling.

These low-yielding Zinfandel and Petite Sirah vines produce a concentrated and complex wine that is a great example of hillside-grown Zinfandel. The wine has humongous fruit yet perfectly balanced acidity and alcohol. It pairs well with spicier, saltier dishes such as paella with peppered chicken and spicy sausage or baby back ribs.