Dark ruby in colour, plum cake, liquorice and prune bouquet with a viscous, soft, lingering finish on the palate. Like all my Zinfandels, this is great drinking now, better in 2017.
A textbook season with a mild spring and good rainfall, then a benign, dry summer. Following the drought from 2002 onwards, this was a godsend. We crop-thinned the unripe fruit twice in the vineyard which helped produce outstanding fruit.
Fermented in an open vat using natural yeast with an elevated temperature of ferment to 30oc, then matured in American oak cask for 20 months.