Best of Class – 2014 SF Chronicle Competition
100% Single Vineyard Zinfandel planted in the Mayacamas Mountains.
Sonoma Valley, Mayacamas Mountains
Picking/Sorting: Grapes were handpicked from the Maus Vineyard. Gentle handling and hand sorting of the grape clusters allows only the highest quality fruit to reach the fermentation tank.
Fermentation: Cold soaking for 3 days followed by cultured yeast inoculation for fermentation. After the skins are gently pressed, the wine is then settled in tanks for 5 days before being barreled.
Barrels & Aging: Aged for 18 months in 33% New French Oak Barrels.
Cases Produced: 444
Cellaring: Enjoy now or cellar for multiple years.
Pairing: Pairs beautifully with Venison, Italian sausage, Quail and Chili. For cheeses, try pairing with Parmesan, Aged Cheddar, Aged Gouda, Asiago, and Dry Jack. This wine pairs delightfully with Chocolate and Red Raspberry Mousse.