The 2005 Zinfandel fruit came in cold on October 14 and was gently de-stemmed. Whole berries were then put in open-to...Read more...
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The 2005 Zinfandel fruit came in cold on October 14 and was gently de-stemmed. Whole berries were then put in open-top tanks, where they spent three weeks on the skins before being pressed on November 7. The wine was aged primarily in neutral French oak, with a small amount of new and American oak used to add nuance. The wine was racked twice and spent 12 months aging in barrel.
|Alcohol: 14.5%||pH: 3.77|
|Total Acidity: 0.61 grams per liter|
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