Our Zinfandel is loaded with notes of strawberry, caramel, and toasty oak that intermingle with soft, supple tannins and lead to a smooth finish. The grapes for our Lodi Zinfandel are typically harvested between August and September, with an average Brix of 25.3. After 7-9 days of stainless steel fermentation on the skins, the must is pressed and the wine finishes fermentation. The wine is aged, on average, for 4-6 months with a combination of new and used French and American oak.
