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.

Rancho Zabaco is named for one of the original Mexican land grants in Northern Sonoma, which crosses over portions of the Russian River Valley, the area from which our grapes are drawn. The wines are inspired by the bold spirit and rich heritage of the Spanish and Mexican pioneers who settled this rugged land.