Zinfandel “Poor Ranch”
Sourced from a single block of Zinfandel, “Easter Block,” on the Poor Ranch Vineyards property., planted in 1996 at 900 feet elevation and certified organic. The fruit is hand-harvested; after a 3-4 day cold soak, the wine starts fermentation naturally on the skins and takes about two weeks to finish. After primary fermentation, they transfer the free run wine to stainless steel tank and then press off again to undergo malolactic fermentation naturally, with gentle pump-overs. Aged in stainless steel.