One of a limited release set of Zinfandels fermented with native yeast and aged in neutral barrels. It's deep garnet colored, nearly black to the rim. Barrel-aged complexity shows in the lightly spicy aromas like cinnamon and toast, along with faintly herbal but largely plummy aromas and flavors. It's full-bodied, smooth and rounded.
One of a limited release set of Zinfandels fermented with native yeast and aged in neutral barrels. It's deep garnet colored, nearly black to the rim. Barrel-aged complexity shows in the lightly spicy aromas like cinnamon and toast, along with faintly herbal but largely plummy aromas and flavors. It's full-bodied, smooth and rounded.
One of a limited release set of Zinfandels fermented with native yeast and aged in neutral barrels. It's deep garnet colored, nearly black to the rim. Barrel-aged complexity shows in the lightly spicy aromas like cinnamon and toast, along with faintly herbal but largely plummy aromas and flavors. It's full-bodied, smooth and rounded.