Our picking target is always around +25 brix. However, we are really looking for a balance in fruit concentration, acidity and ph. The clusters will start softening when ripe and ready to be picked which makes it incredibly important to be in the vineyards regularly, so we can harvest at the most optimum point. Our grapes are hand-harvested and delivered to the winery in small lots. These small lots of perfectly ripened fruit are gently crushed and allowed to cold soak for a day or two before starting fermentation. After pressing and secondary fermentation is completed, the wine is transferred to small oak barrels to finish malolactic fermentation. Aging takes place in our underground caverns that were hand-blasted by local miners, many whose families came for gold in the 1800’s. These caverns remain a natural 60 degrees Fahrenheit year-round to ensure a fuller, richer, finer wine of true varietal character.
Rich and supple, this generous Zinfandel, a blend of five different old vine vineyards offers plush aromas and flavors of ripe blackberries, pepper and chocolate, finishing with well-rounded tannins and a lingering dark, fruit finish.
Ironstone’s Reserve “Old Vines” Zinfandel is works well with hearty dishes and roasted meats, like Roast Beef or Pork Roasts.