A throwback to the old days of Zinfandel when California’s winemaking families made wine for everyday consumption. In old Napa, it was on the “party line” (i.e. a shared/public telephone line) that the “Black Chicken” code was used to order bootleg Zinfandel during Prohibition (see “Black Chicken” Zinfandel below).

Fruit is from vineyards in the North Coast, hand-picked, crushed and gravity fed into open top tanks. Cold-soaked for two to four days at 10˚C and inoculated with yeast. Two to three punchdowns per day for colour and tannin extraction. Fermentation complete after fourteen to sixteen days at a maximum temperature of 30˚C. At dryness, lightly pressed into 100% Burgundy oak barrels of which 25% new, aged for eleven months.

A fun and lighthearted style of Zinfandel that is made to enjoy now. Layered with aromatics of dusty strawberries, red licorice, black cherries, white peach, root beer, and raspberry, soft mid-palate tannins and a long and juicy finish.