2011 Zinfandel StoneTree Vineyard
Production: Approximately 100 cases
Release Date: June 2014
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 2 day soak and initial spontaneous fermentation, the must was inoculated with Primitivo skins from an ongoing fermentation. 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 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 multiple times.