Zinfandel Nouveau

We allowed native/wild yeasts to ferment the grapes on their own. Fermentation lasted 14 days, with 6 days of skin contact. We chose not to manipulate the acidity or tannin structure of the wine. Instead, we allowed for the wine to develop and express itself without restraint.1 month in barrel and voila - the wine is ready to drink for Beaujolais Nouveau day. The nose features boysenberry, peach preserves and cinnamon. The onset shows strawberries, sage and subtle hickory which gives ways to lingering flavors of brambles and sweet tobacco.

All things considered, this Old Vine Zin Nouveau drinks like a Gamay, with balanced acidity and smooth satin tannins. 30 Cases Produced.

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