There are two techniques for growing Zinfandel in Dry Creek Valley. One consists of traditional farming practices and includes the dry farming of mature vines that are head-trained, spur-pruned, and severely thinned in the spring to produce low yields. The other method utilizes bilateral cordon spur pruning, on-wire trellising, drop irrigation, and carefully manicured canopies. We source our Zinfandel from vineyards that are farmed both ways. The combination produces wine that’s multi-dimensional and extracted.

2016 experienced a traditional season where a cold, wet winter was followed by prolonged summer heat that let the fruit develop excellent flavor concentration and ripe tannins. Harvest was spread out over many weeks, creating a slow pace that allowed the winemaking team to devote more attention to each batch of fruit. This extra care is reflected in the exceptional quality of the wine.