The Vista Luna Vineyard sits on an outcropping of quartz, a unique phenomenon that is important to the development of the vines, their maturation, and the flavors developed by the grapes. The net result here is a Zinfandel from fully ripe grapes, loaded with flavor and low in alcohol. I don’t know that there is any other place in California so well suited to the production of traditionally made Zinfandel, produced as our forebears intended it.
We harvested the grapes in early September at 23.0 Brix, de-stemmed the fruit in our Delta grape de-stemmer, pumped the must to a chilled stainless steel tank, then, after warming the tank slightly, allowed the grapes to ferment naturally using the native yeast trapped on the skins. The must was macerated for 45 days or so, drained and pressed, then racked into 60-gallon used French oak barrels. We aged the wine on its lees for six months, then bottled without fining or filtration in early July.
The wine is 100% 'heirloom' Zinfandel, fermented using native wild yeast, and aged 10 months in neutral French oak barrels. This wine was bottled without being fined or filtered.
For more information, please visit this product's webpage.
Printer friendly version.