The 2017 growing season began with record winter rainfall in most of California, including in the Cienega Valley, but not a true El Nino winter. This resulted in strong spring growth, and finally a decent yield increase from 2016. Cool nights were the norm throughout August, with a record heat spike over Labor Day Weekend to finish off ripening. The grapes were harvested on September 9 and 10th.
The grapes were picked by hand, sorted in the field. At the winery the grapes were destemmed into a redwood fermenter, with 1% Riesling grapes added into the field blend. Pumped over once daily, pressed after a 10 day fermentation. Elevage in old (10 years) barriques for 18 months on fine lees. Racked to stainless steel one month prior with the addition of Wirz Riesling into the final blend (Zinfandel 81.5%/Riesling 18.5%). Unfined, unfiltered. Bottled February 13th, 2019. 178 cases produced.
Brix at harvest: 25.5
Titratable Acidity: 8.5 g/L
Residual Sugar: 0.0 g/L