Old Vines Zinfandel, Sonoma County
Vineyard Sourcing
The grapes for our Sonoma County “Old Vines” Zinfandel are sourced from heritage vineyards across Sonoma Valley, Russian River Valley, Dry Creek Valley, and Alexander Valley. Many of these historic vines—planted 50 to over 100 years ago—are rooted on St. George rootstock, head-pruned, and dry-farmed. Their age and traditional farming methods result in naturally low yields, producing fruit with exceptional concentration, depth, and intensely expressive aromas and flavors.
To capture the distinct varietal characteristics of each vineyard, the grapes for the “Old Vines” Zinfandel are gently de-stemmed and crushed, then cold-soaked for three days to enhance color and flavor extraction. Fermentation begins after inoculation with a variety of yeast strains to build depth and complexity. Each lot is fermented separately using a combination of pump-overs and délestage to gently manage tannins and structure. Following primary fermentation, the wine undergoes malolactic fermentation in French oak barrels, where it continues to age for sixteen months before final blending and bottling.