Wine Article

A second year of below-average rainfall made for a challenging growing season. A small crop was set in March, and ripened in time for a September harvest. The dry conditions resulted in smaller-than-normal berry size, which accentuated flavor. Natural yeasts carried out primary fermentation, and eight days of skin contact extracted elegant structure. Uninoculated secondary fermentation was complete in record time, allowing early assemblage. We chose the most accessible lots from six vineyards for this wine. Once blended and racked to barrel, clarity was achieved by racking off the sediment every two months. Integrated oak and appealing ripe fruit make this Three Valleys enjoyable now: it will be at its best over the next five years.

74% Zinfandel, 11% Petite Sirah, 5% Carignane, 4% Mataro,3% Syrah, 3% Grenache