Rancho Zabaco 'Monte Rosso' Zinfandel 2007
The grapes were hand harvested and sorted to ensure the optimal quality of fruit went into the final blend. The grapes were gently de-stemmed but not crushed and gravity fed to the fermentor without pumping to allow for greater concentration and fresh, fruit-forward blackberry flavors. The grapes were cold soaked for two to three days at temperatures not exceeding 60°F to add color and complexity, followed by a 14 to 16 day fermentation period where the temperature did not exceed 85°F. The wine spent over 9 months in new French and American oak barrels from esteemed coopers Seguin-Moreau, Vicard, Boutes, and Dargaud & Jaegle.