53% Zinfandel, 37% Barbera, and 10% mixed reds. After a few days of cold maceration, the lots were inoculated. Then post fermentation and pressing, filled to barrels so a malo-lactic conversion took place. In late Feb, select French oak barrels (including 36% new, plus 36% once used) were racked and blended, with the aging continuing for another six months. 15% OFF THRU MAY!
Hints of sage and thyme in the aromas give a nice savory sheen to this generous and fruity wine. It is medium to full bodied, very smooth in mouthfeel, well balanced and moderate in tannins.