‘Easter Block.’ Planted in 1996, 2.6 acre block, 900 ft. elevation. Head trained and dry farmed vines, organically farmed. 5th generation farmers, the land has been in the Poor family since the late 1800s.
Harvested on September 12, 2016. We destemmed and whole berry sorted the Zinfandel. After a 3 day cold soak, in which we pumped over the juice on the must once a day, the wine started fermentation naturally, on the skins. During the two week fermentation, we pumped over the juice twice a day. After primary fermentation, we transferred the free run wine to stainless steel tank and pressed off and combined the remaining wine from the must. In order to undergo malolactic fermentation naturally, we pumped over the wine on its self. The Zinfandel aged in stainless steel tank until we canned it on February 8, 2017.
Aromas of rose petals and violets, ripe strawberry, red cherries and pomegranate with flavors of black cherries, red licorice, rose and strawberries and cream. We like this wine with a slight chill. Don’t be afraid to put in the ice chest!