A mixture ofblue, red and black fruits with depth and texture. There is a mildearthiness along with structure and balance.
The “old” vines are from the family’s vineyard planted in 1912 and from“mature” vines that average 30 years of age. The Zinfandels aretypically destemmed, but not crushed, fermented in simple open-topfermenters and manually punched down. They are put in barrel shortlyafter pressing and aged on the lees for 6 to 10 months before first beingracked and blended. Racking of the reds is done principally for thepurpose of blending and/or clarification before bottling.