94 Points - Gold - Exceptional, Tasting.com
92 Points - Wine & Spirits - Best Buy
90 Points - Robert Parker, Wine Advocate
Pairs beautifully with a wide array of dishes, such as sausage pizza, grilled shish-kabobs or roasted rack of lamb.
Vintage: The 2017 vintage had high rain fall at the beginning of the season, a mild winter, transitioning into a beautiful spring. There was an early bud break and flowering, followed by sunny days and high temperatures through June and August.
Vineyard: Their 34-acre vineyard above Calistoga is the warmest of the five vineyards and the sole source of our Zinfandel. Its northeast exposure catches abundant morning sun but is shaded from the hot, late afternoon sun and combined with the vineyard’s gravelly loam soils, creates the perfect spot to grow this varietal. They farm all of their vineyards naturally, without artificial pesticides or herbicides, and they are certified organic.
Winemaker's Notes:
Alcohol: 14.7%
Fermentation: indigenous yeast
Harvest date: Sept 21-30, 2017
Sugar: 24% degrees Brix at Harvest
Bottling date: April 2019
Release Date: September 2019
Total acid: 6.3 g/L
pH: 3.82
Time in oak: 18 months
Type of oak: French oak
Blend: 100% Zinfandel
92 Points
Aromas of blackberry, dried fig, black cherry, blackberry coulis, toasted vanilla, and a hint of cigar box. The palate offers rich and velvety tannins, dark chocolate-covered cherries, black plum, mixed berry pie and toasted walnut. Long and expressive with loads of flavor.
New Release
A ferociously fun Napa Valley blend with depth, balance and big flavor. Aromas of red currant, fresh strawberries, black plum, vanilla, and notes of cocoa on the nose. The palate is bursting with fruit ranging from cherries, mixed berry compote, toasted hazelnut and more. This wine has great texture that ultimately finishes with round, silky smooth tannins.
91 Points
Layers of strawberry, baked cherry pie, anise, cherry lollipop, wild game, and spicebox. On the palate, black cherry jam couples with crème de cassis, mixed berry crisp, rhubarb, and a touch of vanilla.
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