Ryan never intended to make Zinfandel. But when you're offered fruit from one of your favorite vineyards from certified organic 50-year-old vines, you can't say no!
Ryan used to work with this fruit at Linne Calodo when the vineyard was called Leona's Vineyard. Leona Mastan farmed these vines by hand well into her 70s until she retired and sold the vineyard to Dave and Cathy Colmar. To respect Leona's tradition and embrace the accomplishments of what the Colmar's have done, we decided to co-ferment some of the new plantings with the Zinfandel. This wine represents the entire history of this exceptional property!
This is old-school zin in a style that predates modern winemaking and vineyard techniques. It's bone dry and incredibly perfumed, elegant, and refreshing. Enjoy this wine BBQing on warm summer evenings and don't be surprised if you need to pop a second bottle as you work your way through some ribs!
The fruit was picked on September 5th and destemmed. The fruit was fermented for 15 days on skins and then pressed into neutral French oak barrels. This wine was bottled in January after 3 months to preserve its freshness and make old vine zinfandel that is elegant and ethereal, not the jammy style that is so prevalent in Paso.