* The wine was crafted from a blend of 90% Zinfandel, 7% Petite Syrah, and 3% Syrah. The complex blending of these varietals gives a greater depth of flavors while showcasing the Zinfandel grape's inherent zestiness. * All of the fruit was harvested from our estate vineyards between September 28 and October 27 at an average Brix of 26.2°. * Picked at full maturity, with each lot given a 2 - 3 day cold soak to enhance the vivid ruby color. * The wine was fermented using a variety of selected yeasts to create complexity. Pumpovers were done twice a day with aeration. Fermentation temperatures ranged from 74° to 88° F. * Aged for 16 months in small French, Eastern European, and American oak barrels. * Bottled July 2008.