blackberry, graphite, spice

this fruit comes from a little 1 acre vineyard we recently started to farm on our own. dry farmed, head-trained, no contact with inorganic chemicals in its 22 years of life. zinfandel’s lineage can be traced to southern Italy, where its expression becomes more italian - higher acid, bitter tannins, ripe fruit. forget what you know about in-your-face jammy Zin from Paso; this single varietal red preaches our ethos. Mediterranean grapes raised in an analogous climate, farmed in a sustainable way, made in a minimal intervention style to showcase its original glory.

grapes are picked early and for acid (pH 3.2). harvest done with generous family members in tow - shout out! hand sorted into an upturned 500L puncheon, and fermented with native yeast and bacteria for 20 days, 100% whole cluster. wine pressed then moved to 225L neutral barrel, where it undergoes malolactic fermentation. racked off the lees in spring, returned to barrel, then aged 15 months before bottling. unfined and unfiltered. 30 cases produced.

artwork by Jennelle Lynn. shop this specific print here