The fruit for this Zinfandel is sourced from premium vineyards on the west side of Paso Robles, much of which comes from Peachy Canyon's estate vineyards. The fruit is carefully hand-sorted prior to fermentation, where the cap is then managed by hand punch-downs and gentle pump-overs. After pressing, the wine is racked in to a blend of French, Hungarian, and American oak barrels where it is aged for 16 months.
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