A massive, chewy, intensely fragrant wine dense plum, raspberry and cherry fruit flavors and aromas punctuated by smoke, coffee, spice and minerals underscored by firm, masculine new oak tannins.
The three varietals from the Pagani vineyard are field-blended and grapes from the other vineyards hand-harvested, brought to the winery and crushed into temperature-controlled stainless steel tanks. When the tanks are two-thirds to three-quarters full, the must is inoculated with selected yeasts and yeast nutrient. Fermentation, which lasts 12 to 18 days due to the elevated levels of grape sugar, takes place at temperatures of up to 85° to 90°F, and once fermentation is underway, the juice is pumped over the cap of skins three times daily for a half hour each to extract maximum color. Toward the end of the alcoholic fermentation, a culture is introduced to initiate the malolactic fermentation; the wine is pressed from the skins into fresh stainless steel, where malolactic fermentation is completed over four to six weeks. The lots are racked into 60 percent new and 40 percent one year old American oak barrels, the spicy qualities of which marry well with the variety, for an aging period of 12 to 15 months. The barrels are topped roughly once every three months. At the end of the term in oak the blend is assembled without fining or filtration, and bottled.
GRAPE VARIETY: ±85% Zinfandel
±15% Petit Syrah
& Alicante Bouchet
ALCOHOL CONTENT: ±14.5 - 16%
TOTAL ACIDITY: 6.0 - 6.5 grams/litre
RESIDUAL SUGAR: Dry