90% Zinfandel, 9% Petite Sirah, 1% Rubired. From thirty to fifty year old, low-yielding vines in Lodi. Picked during the cool night and early morning hours and immediately for crushed and destemmed into fermentation tanks.

Racked after ten days to two weeks of fermentation on skins into a combination of French, Hungarian and American oak (25% new) for malolactic fermentation and a further ten months of aging.

Dark berry and black pepper spice aromas with wild berry. Juicy and softly structured, well balanced, bold, rich, and full-bodied.