2014 Saxon Brown Zinfandel

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.