This is our Zinfandel harvested from vines planted on our estate in 1997.  We have 19 acres planted on St. George rootstock with the spacing of 6’ X 8’ Upright Globe system of head training and spur pruning. The shiny, black obsidian, which is an outcropping from the volcanic red soils, is evident on a moonlit night when the cougars are on the prey.

This Zinfandel was fermented in 4X4 bins for 10 days, pressed using a membrane press, and aged in 50% new American Oak barrels for 18 months .

This Zinfandel has aromas of black currants and blackberries. It has good body and flavor with hints of black tea, followed by a touch of sweetness and a long lingering finish. Excellent with beef, lamb and cheeses.