2018 Zinfandel
Varietal: 100% Zinfandel
Appellation: San Miguel, Paso Robles, CA
Vineyard: Magnum Solis Vineyard
Cert and Farm: Dry Farmed, no sprays
Aging Vessel and time: California Clay Amphorae “Novums”. 18 months.
Yeast, Sulfites, Additions: Native, None
Alc: 12.43%
Cases Produced: 78
Vinification: We share the same growing principles with our friends at Magnum Solis. When we found out they wanted to share their Zinfandel harvest with us, we were thrilled. Hand picked on an early morning near the end of august, foot stomped and then fermented with 6 days skin maceration before being pressed. Élevage in (2) 350 liter “Novum'' California Clay Amphorae for 18 months. Racked and bottled during descending moons. Ingredients: Grapes
Analysis: pH: 3.79p | TA: 0.62 g/l | RS: 0.17 g/l
Tasting Notes: “Jammiest Jam in all the land!”- Sarah Hart
Blackberry, fig and leather with a wonderful earthiness on the nose. Bright at first on the palette for a zin but with typical brawn and depth with blackberry jelly and a tannic clay rusticity on the finish. So nice to actually taste a Paso Zin. -Gelert
Varietal: 100% Zinfandel
Appellation: San Miguel, Paso Robles, CA
Vineyard: Magnum Solis Vineyard
Cert and Farm: Dry Farmed, no sprays
Aging Vessel and time: California Clay Amphorae “Novums”. 18 months.
Yeast, Sulfites, Additions: Native, None
Alc: 12.43%
Cases Produced: 78
Vinification: We share the same growing principles with our friends at Magnum Solis. When we found out they wanted to share their Zinfandel harvest with us, we were thrilled. Hand picked on an early morning near the end of august, foot stomped and then fermented with 6 days skin maceration before being pressed. Élevage in (2) 350 liter “Novum'' California Clay Amphorae for 18 months. Racked and bottled during descending moons. Ingredients: Grapes
Analysis: pH: 3.79p | TA: 0.62 g/l | RS: 0.17 g/l
Tasting Notes: “Jammiest Jam in all the land!”- Sarah Hart
Blackberry, fig and leather with a wonderful earthiness on the nose. Bright at first on the palette for a zin but with typical brawn and depth with blackberry jelly and a tannic clay rusticity on the finish. So nice to actually taste a Paso Zin. -Gelert
Varietal: 100% Zinfandel
Appellation: San Miguel, Paso Robles, CA
Vineyard: Magnum Solis Vineyard
Cert and Farm: Dry Farmed, no sprays
Aging Vessel and time: California Clay Amphorae “Novums”. 18 months.
Yeast, Sulfites, Additions: Native, None
Alc: 12.43%
Cases Produced: 78
Vinification: We share the same growing principles with our friends at Magnum Solis. When we found out they wanted to share their Zinfandel harvest with us, we were thrilled. Hand picked on an early morning near the end of august, foot stomped and then fermented with 6 days skin maceration before being pressed. Élevage in (2) 350 liter “Novum'' California Clay Amphorae for 18 months. Racked and bottled during descending moons. Ingredients: Grapes
Analysis: pH: 3.79p | TA: 0.62 g/l | RS: 0.17 g/l
Tasting Notes: “Jammiest Jam in all the land!”- Sarah Hart
Blackberry, fig and leather with a wonderful earthiness on the nose. Bright at first on the palette for a zin but with typical brawn and depth with blackberry jelly and a tannic clay rusticity on the finish. So nice to actually taste a Paso Zin. -Gelert
