We’ve been making Zinfandel from Dry Creek Valley for over 30 years, and we’ve spent that time honing our Zinfandel technique to a sharp point. Our goal is to make a Zinfandel that is unmistakably Dry Creek yet built on the foundation of old world wine chemistry–above average acidity, firm tannin, medium alcohol–and the aging potential that comes with those key attributes.

The Zinfandel from this vineyard is sourced from benchland about halfway up the east side of Dry Creek Valley. These old, head-trained vines produce limited crop of classic Dry Creek Valley Zinfandel fruit: big clusters, dark color, slightly inconsistent ripeness (a good thing!), and big character. There’s something about making Zinfandel from gnarled, old vines that makes us extra happy. The wine saw a sub-50° F ten-day cold soak, it was then tank-fermented with pump-overs twice daily after a 21-day cold ferment and two-week extended maceration.

Blackberry cobbler, olallaberry pie, rambunctious Dry Creek bramble, dusty July afternoons, spice cabinet, red dirt. Firm, rising mid-palate with a sloped plateau to a sweeping medium finish.