Zinfandel, 2019

In the hamlet of Talmage, where an impressive number of old vine vineyards thrive, that go to many of my peers, I have the fortune to work with some really beautiful old vine dry farmed fruit. Hillside vineyard was planted in the early 70s and is spaced about 10x8 feet on a gentle slope, more of a knoll really than a hill. The wine I made combine 3 different fermentations and two different ripeness picks. The first small portion of the grapes, about 20% is a classic carbonic maceration, the next 20% is an structured whole cluster open top fermentation, and the final 60% is a destemmed, very gentle, very cool open-top fermentation. Blended together these three techniques yeild a haunting wine that speaks of this calm, dry vineyard and translates the many of the redolent aromas I love from the inland Mendoncino mountains!