Vintage: 2010

Region: California

Wine Analysis: Alcohol 13.8%, pH 3.8, Titratable Acidity 5.6g/L, Residual Sugar 3.0 g/L, SO2 (free/total) – 30mg/L, 120mg/L

Vineyards: Grapes for the Californian Zinfandel were harvested predominantly from vineyards in the Lodi area in California's Sacramento River Delta. Lodi has emerged as a star for producing intense, fruity Zin with ripe berry flavours. Grapes are cooled off on warm Central Valley days by the breezes off the Delta, extending the growing season and adding layers of flavour.

Soil Type: The majority of the vineyards are planted on deep loam with large rocks on the surface, similar to the French region of Chateauneuf du Pape. These vineyards will see varying amounts of of sandy and rocky alluvial mixed in with the loam.

Winemaker: Richard Castle is a food and beverage professional with 25 years of experience in Wine and Food production and high-end restaurant experiences. Richard has degrees in both Oenology and Viticulture, and experience working in the vineyards and cellars in many of North America's finest wine growing regions.

Winemaking: Grapes 100% hand picked in small trays, preselected in the vineyard according to quality classification and ripeness Harvest dates: April. Hand sorting of the grapes before destemming. Prefermentive maceration for 5 days at 8°C (47°F). Alcoholic fermentation in stainless steel tanks for 14 days at 26°C (79°F). Run off and malolactic fermentation.

Grape Blend: Zinfandel 90%, 10% other reds that will be used in varying percentages to ensure quality and consistency of the fruit profile.

Vintage Qualification: The 2010 vintage started off with a very wet spring and delayed bud break. Mild temperatures and sunny skies through much of the summer enabled the grapes to develop excellent color and flavors while retaining clean, bright fruit flavors. Vineyard and cellar crews were put to the test this year to carefully harvest and ferment two daunting waves of fruit at the optimum freshness. Their hard work paid off as the wines show excellent deep red hues and full structure.

Fermentation Method: After de-stemming the grapes, the juice was fermented on the skins for up to two weeks at ~80F. This warm temperature aids in extracting color and desirable tannins from the skin of the grape. Gentle pressing of the must is essential for getting additional flavor and color, while avoiding the overly drying tannins found in the seeds. After a full malo-lactic conversion to soften the acids and add complexity to the nose, this wine was aged on oak at cool temperatures until it was ready for the final blend.

Ageing: No need to wait, please enjoy now!

Winemakers tasting notes: Crisp red berry and currant flavors, a touch of allspice and a smooth yet crisp finish. This jammy wine is versatile and fun to try with a wide range of dishes or simply enjoy as an aperitif.

Gastronomy: A memorable pairing with a wide range of red meat dishes, cheeses and hearty stews.