The wine is bright and lively with concentrated aromas of predominantly dark cherry, blueberry and plums and a touch of the typical raisin aromas. The oak barrel aging brings in subtle aromas of vanilla, brown sugar, cinnamon and slight toast and smokiness. Medium bodied, with very soft, elegant tannins that accentuate the wine’s long and juicy finish.
The fruit was handled in the gentlest way possible, hand sorted and fermented in small open top fermenters with a minimum of three hand punch-downs per day. As usual the most effort was in extracting as much of the beautiful Zin aromas without the harsh tannins.
The malolactic fermentation was done in barrels; aging was done in 25% new European oak barrels for about 15 months.