2012 Zinfandel Avery Vineyard
Production: Approximately 100 cases
Release Date: Fall 2013
4.23 tons of handpicked grapes were delivered to the winery on October 2. The fruit was sorted by hand, de-stemmed, and placed into three open-top fermenters.
After a five-day passive soak, the fermentation was initiated by transferring grape skins from active fermentations in other bins into the Zinfandel bins. The resulting caps were punched down by hand as-needed (at least twice daily) until fermentation proceeded to dryness. The skins were pressed and wine went to barrel on October 22, leaving the wine in contact with the skins a total of twenty days.
The wine was raised in oak barrels from French and Hungarian forests sourced from a variety of barrel makers. All of the barrels had been used for several vintages.