Our Dry Creek Valley Zinfandel is an excellent example of the approachable and delicious Zinfandels that come from this prestigious region. It opens with inviting aromas of soft tobacco, warm leather, boysenberry, and cordial. The palate is juicy and flavorful, with blackberry, Bing cherry, and cinnamon flavors balanced by peppery spice. The finish is long and smooth, with just a touch of sweetness.
We began our 2020 harvest on August 21. After a growing season that started in winter with record rainfall, the year ended with warm, even temperatures throughout spring and into summer. With few spikes in heat over the growing 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 warm summer allowed for 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.
Each vintage, winemaker Katie Madigan sources Zinfandel from the best vineyards in Dry Creek Valley, a region renowned for producing intense, concentrated Zinfandel. Before bottling the wine is blended with Dry Creek Petite Sirah to add 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 racked into French oak barrels, where it undergoes natural malolactic fermentation, followed by ageing.