The varietals was harvested separately by Rosenblum Cellars at the peak of ripeness and produced individually. Following a three-day cold soak, the must was inoculated with two yeast strains (Rockpile and D-80) followed by fermentation in several small open-top macro bins for approximately two weeks. Flavors were enhanced in barrel as a combination of new and neutral French and American casks from 13 different coopers were employed for aging.
This rich exotic example of Mendocino Zinfandel is the product of superb old vine vineyards that are dry farmed and head pruned. The additions of Petite Sirah, Carignane and Syrah have added layers of texture to both the aromatics and palate. This wine displays dark cherries, menthol and spice, with elements of anise, cocoa and vanilla bean.