93 points | Wine Spectator
Full-bodied and rich, this is a classic Zinfandel offering up deep, abundant aromas of dark, wild berries and warm spicy notes of cinnamon and clove. Compelling flavors of blueberry pie, wild blackberry preserves and vanilla bean linger on the palate. This lush wine finishes with a velvety mouthfeel.
We began our 2019 harvest before dawn on August 30. After a growing season that started in winter with record rainfall, the year ended with warm, even temperatures throughout summer. With few spikes in heat over the period, our vineyards had optimal conditions to develop full-flavored fruit with remarkable color and balanced acidity. Spring rains ended in time for good fruit set. The temperate summer allowed for long hang times and consistent, even ripening. We picked the majority of our fruit in September and the weather continued to cooperate. Warm breezy days, but fortunately no rain took place in October and the last of the grapes were harvested before the end of the month.
Winemaker Katie Madigan sourced Zinfandel from three different vineyards in Dry Creek Valley, a region renowned for producing intense, concentrated Zinfandel. The wine is blended with Dry Creek Petite Sirah for additional structure and complexity.
This wine showcases the best of Dry Creek Valley, from valley floor to hilltop vineyards. The well-drained soils and fog patterns from the Pacific Ocean create perfect growing conditions for Zinfandel, resulting in smaller crops with highly concentrated, intense fruit. The grapes undergo a cold soak before fermentation to extract optimal color and aroma. After primary fermentation, the wine is pumped into French oak barrels, where it undergoes natural malolactic fermentation, followed by 18 months of aging in French oak barrels.