Vintage Notes
Zinfandel grapes are dry farmed in a complex, riverside clay loam soil that is rocky and deep, adding impressive depth and concentration of flavor intensity to the wine. The 2008 season was a challenge, beginning with a dry winter, then frost in the spring followed by drought, wind and heat in the summer and early fall. Our Dry Creek Estate fruit ripened early and was brought in just after a heat spike over Labor Day weekend. A cooling trend returned to a moderate ending of fall, and we picked the later ripening Petite Sirah and Carignane in late September.

Winemakers Notes
This wine is primarily composed of Zinfandel, blended with small amounts of Petite Sirah and Carignane. Upon entering the winery, the hand-harvested grapes are destemmed, hand sorted and then whole berries are fermented in tank before pressing. Individual lots are moved to barrels, then blended and barrel aged in French, American and Hungarian oak for 16 months prior to bottling, and aged another eight months prior to release.

Rhonda's Recipe and Pairing Notes

Our Zinfandel is a food-friendly wine that pairs perfectly with meat dishes, such as slow-roastedpork, grilled lamb chops, duck, a beef sirloin burger, chili, pizzas and spicy sausage. Cheeses, such gruyere, extra sharp cheddar or Roquefort, as well as decadent chocolate desserts, are delicious with our Zinfandel.