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To make our latest Zinfandel from Sonoma County, we used traditional winemaking techniques such as open-top fermentation and gentle extraction that yielded a deeply colored Zinfandel.
The 2005 vintage has aromas of brambly raspberries and red cherries, that have been lightly dusted with baking spices, black pepper and cocoa. It has upfront flavors of fresh berry fruit laced with vanilla with a light toast on the finish. It is delicious with barbecued meats, pasta with red sauces, aged cheese and spicy gumbo.
The 2005 vintage has aromas of brambly raspberries and red cherries, that have been lightly dusted with baking spices, black pepper and cocoa. It has upfront flavors of fresh berry fruit laced with vanilla with a light toast on the finish. It is delicious with barbecued meats, pasta with red sauces, aged cheese and spicy gumbo.