Head trained & dry farmed fruit from the Worth Hill vineyard originally planted in 2008 and grown by our family member, Ted Dubost. After a rather moderate growing season accented by heat spikes in and around September, grapes were hand harvested on September 19th. Fermented 75% whole berry and 25% whole cluster to add a mid palate lift and spice components. It was fermented for 28 days in an open top fermentor. Upon completion, free run wine was drained and put directly in new large format 500 Liter French oak barrels. These larger barrels are less aggressive on the wine. For varietals like Zinfandel and Grenache they really respect the flavor of the fruit yet add secondary oak tones and additional structure. Aged 18 months in barrel and 4 months in bottle prior to release. It retains rich Zinfandel fruit but showcases a wonderful spice reminiscent of the vintage.