Grapes: 69% Petite Sirah, 31% Zinfandel
Vineyard: Venturi Vineyards in Calpella, Mendocino County. CCOF Organically Grown and Dry Farmed
Making of: The Zinfandel portion of the wine was harvested mid-September with the next picks of Petite Sirah added to it a few days later. Both varieties de-stemmed and kept as whole berries. The Zinfandel first began fermentation spontaneously and was well active by the time the Petite Sirah was added to it. The wine was then pressed after a few days and finished fermentation in tanks. No fining, no filter, no sulfur added.
Personality: “With color ranging between Phoenician purple and Vantablack, this wine is darker than dark, due to the high proportion of Petite Sirah. When it comes to the structure, however, it is not the brooding giant that your eyes would lead you to believe. Maximizing the mouthfeel and minimizing the tannins was the name of the game when it came to making this wine. The wine is laced with proper acidity to focus the blueberry jam flavors and give it great aging potential without the need for a sulfur addition…Drink now through 2030-something,” the winemaker says.
Vineyard: Venturi Vineyards in Calpella, Mendocino County. CCOF Organically Grown and Dry Farmed
Making of: The Zinfandel portion of the wine was harvested mid-September with the next picks of Petite Sirah added to it a few days later. Both varieties de-stemmed and kept as whole berries. The Zinfandel first began fermentation spontaneously and was well active by the time the Petite Sirah was added to it. The wine was then pressed after a few days and finished fermentation in tanks. No fining, no filter, no sulfur added.
Personality: “With color ranging between Phoenician purple and Vantablack, this wine is darker than dark, due to the high proportion of Petite Sirah. When it comes to the structure, however, it is not the brooding giant that your eyes would lead you to believe. Maximizing the mouthfeel and minimizing the tannins was the name of the game when it came to making this wine. The wine is laced with proper acidity to focus the blueberry jam flavors and give it great aging potential without the need for a sulfur addition…Drink now through 2030-something,” the winemaker says.
