With this Zinfandel, we have ramped back the winemaking from our mostly minimalist techniques, even further,by attempting to make the wine solely in the vineyard, and to let the fermentation proceed on its' own withambient yeast as the fruit arrived at the winery.
This 100% organic vineyard is a very cool site for Zinfandel, where crop size is monitored closely to
make sure we can get the grapes to ripen properly, usually in mid-to-late October. All weed removal is
done mechanically and by hand. All fertilization is with organic-certified compost. Rodents are managed by our barn owl air force. Grapes are all hand-harvested and delivered to the winery where the grapes are de-stemmed and dumped into open-top fermenters.