The grapes were hand-harvested
and fermented with native yeast. The
resulting wine was aged for 18 months in French oak barrels and bottled
unfined.
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White pepper and cedar spice notes fuse with the sweet scent of fresh-picked wild berries as the aromas greet the nose. Rich, luscious flavors appear at the velvety entry and carry through to the lingering finish. Ripe blackberry, huckleberry, dark cherry and black raspberry merge with traces of dark chocolate and coffee, creating a seductive taste sensation. Just a kiss of caramel emerges mid-palate as subtle traces of oak make an appearance.
Savor this refined Zinfandel with a meal of seared duck breast drizzled with a wild huckleberry balsamic sauce, or herb and garlic lamb loin chops served with a basmati rice pilaf.
GOLD MEDAL | 2023 San Francisco Chronicle Wine Competition
