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Wine Details
AmericanWinery.com is pleased to provide you with Winery-Direct information.
The grapes for the 2006 dry Creek Zinfandel were grown on the eastern bench of the Valley, and in the southwest hills off Mill Creek Road. Red soils and minimal irrigation contribute to the impressive body of this wine. The must was fermented in small open-top fermenters and lasted for 6 days. After being pressed off the skins and seeds, the new wine was barreled down in French and American oak (33% new) for 16 months.
Varieties
- 100% Zinfandel
Bottle Production
- 750 ml (Standard Bottle): 550
Vintage Notes
Food Pairings:
Pan seared duck with a cassis demi-glace, or reduced blackberry sauce. Almond or apple wood rotisserie chicken. Mesquite grilled, cured pork chops.
Fermentation Notes
Open Top Fermentation, 16 Months Barrel Aging
Technical Details
- Time in Barrels: 16 months
- Total Acidity: 5.8
- Wine pH: 3.77
Quick Profile
- Kind Red
- Type Zinfandel
- Appellation Dry Creek Valley
- Finished Alcohol 14.5%
- Cases Produced 550
- Volume 750mL