Old Vine Mendocino Zinfandel is a treasure. Grown on the benchlands and slopes of mountainsides — this 60 plus year old vine Zinfandel was named for these wild- looking vines and also for the uninoculated, or “wild,” yeast ferment that was used to create it. It takes a lot of effort to tame this wild fruit, but it is worth all the trouble. Wild Thing is dangerously good! Remember – you are what you drink ….
Aromas of black cherry, ripe plum and raspberry fruit combine with a hint of cigar box, and vanilla-oak baking spice loveliness. Smoothly textured in mouth, and the palate is very creamy and round, with a finish that is long with lush jammy fruit.
- Oct 4-8 (Cox Zin)
- Uninoculated (WILD) yeast fermentation, which took 5 days to start (cold soak!) for total of 16 days on skins. Déléstaged (pronounced 'del-ess-TAHJd) three times before 12 Brix
- 16 months in American oak barrels: 25% new and 1-yr-old, 14% 2-yr-old and 60% older French and American.
- 78% Old Vine Zinfandel, 14% old vine Carignane, 8% Petite Sirah ***Organically and Sustainably farmed and organically grown
- 99% Cox Vineyard, Mendocino County
Averge Brix at Harvest:26.3°Brix (average)
Total Acidity:0.65 gm/100ml