To maximize the site’s jammy concentration, we harvested at 25 brix, de-stemmed into open top fermenters, “cold soaked” for 36 hours and inoculated with a low rate of yeast to allow the “wild yeast” to have an effect before the cultured yeast takes over. The must was pressed to a mix of new and one year old French barrels for 11 months aging.
2014 Saxon Brown Zinfandel
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Wine Spectrum Rating : 93 SKU: S3997 Category: Chardonnay Tags: Sonoma County Wine, Zinfandel