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from Mill Creek Vineyards
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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.
- 100% Zinfandel
- 750 ml (Standard Bottle): 550
Pan seared duck with a cassis demi-glace, or reduced blackberry sauce. Almond or apple wood rotisserie chicken. Mesquite grilled, cured pork chops.
Open Top Fermentation, 16 Months Barrel Aging
- Time in Barrels: 16 months
- Total Acidity: 5.8
- Wine pH: 3.77
- Kind Red
- Type Zinfandel
- Appellation Dry Creek Valley
- Finished Alcohol 14.5%
- Cases Produced 550
- Volume 750mL