2011 Zinfandel Avery Vineyard
Production: Approximately 100 cases
Release Date: October 1, 2013
Grapes were hand-picked and delivered to the winery on October 15. The fruit was sorted by hand, de-stemmed, and placed into 1-1/2 ton open top fermenters.
After a passive soak, the must was either inoculated or allowed to ferment on its own. The resulting cap was punched down by hand on an as needed basis (at least once daily) until fermentation proceeded to dryness. The wine was in contact with the skins for 24 days prior to pressing.
The wine was raised in a mixture of oak barrels; one was a new Hungarian, the others were used in previous vintages from one to three times.